German Kohlrabi Casserole with Ham – Oma's Kohlrabi mit Schinken

by: Gerhild Fulson  / Oma Gerhild shares easy, authentic German recipes you can trust, rooted in family tradition and featured in her cookbooks.

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I know this looks like oven-roasted potatoes, but it's not! If you've never tried pan-fried kohlrabi, you're in for a treat.

This kohlrabi recipe, aka Kohlrabi mit Schinken, is a great way to use up leftover ham and create a delicious, traditional German meal.

Kohlrabi is a strange looking vegetable and tastes like a combination of radish and broccoli stems. For the meat in this recipe, use leftover ham or cooked sausage (kielbasa would be nice) - just dice it in the same size you dice the kohlrabi.

Choosing Kohlrabi

When you buy the kohlrabi, choose small young ones. These will have the best flavor. Kohlrabi belongs to the cabbage family and it's flavor can be quite intense.

You can choose either the green or the purple variety. Both can be eaten raw. Peeled and sliced, kohlrabi makes a great addition to a salad tray that has people coming back for more and not knowing what they are eating - they only know it tastes great, similar to broccoli stems.

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How to substitute for Kohlrabi

If you don’t have kohlrabi on hand, here are some great substitutes to maintain a similar texture and flavor in this recipe:

• Broccoli Stems: Peel the tough outer layers and dice. They have a mild, slightly sweet flavor, similar to kohlrabi.
• Baby Turnips: Peel and dice small, tender turnips. They have a similar sweetness to kohlrabi with a slight peppery note. 
• Celeriac (Celery Root): Peel and dice the celeriac. It has a slightly nutty, earthy flavor.

Oma Says:

If you look at the quantities, you'll see that ½ lb of meat for 4 servings really isn't a meat dish. The meat just really makes the kohlrabi taste amazing. However the egg yolks and the whipping cream (!) makes the protein count quite high (as well as the calorie count)! But, OH, this does taste great!

If you wanted, you could always increase the amount of meat to make it more satisfying as a meat/veggie dish. It really all depends on what you want to serve with it. 

Love it with noodles and a salad on the side. A great luncheon dish, to be sure!

Kohlrabi FAQ

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Print Recipe

German Kohlrabi Casserole with Ham – Oma's Kohlrabi mit Schinken

This kohlrabi recipe, aka kohlrabi mit schinken, is a great way to use up leftover ham and create a delicious, traditional German meal.

For the meat in this recipe, use leftover ham or cooked sausage (kielbasa would be nice) — just dice it in the same size you dice the kohlrabi.

Prep Time 15 minutes

Cook/Bake Time 55 minutes

Total Time 70 minutes

Servings:

Makes 4 servings

Ingredients:

• 4 - 5 kohlrabi, about 3 pounds (1.4 kg)
• 3 tablespoons (45 ml) olive oil (or butter)
• ½ pound (225 g) cooked ham
• 3 egg yolks
• 1 cup (240 ml) whipping cream
• 2 tablespoons (16 g) all-purpose flour
• nutmeg, salt, pepper to season

Instructions:

1. Preheat oven to 350°F (175°C). Grease baking dish.
2. Peel and dice kohlrabi (approx. ¾-inch dice). Make sure you cut away any tough parts near the root end.
3. Heat olive oil in frying pan. Add kohlrabi and cook over medium heat about 8 to 10 minutes until almost tender and lightly browned.
4. Dice ham in same size as kohlrabi.
5. Put half of kohlrabi in bottom of baking dish. Cover with ham. Put remaining kohlrabi over top.
6. Mix together egg yolks, cream, flour, and seasonings and pour over kohlrabi.
7. Bake, uncovered, until golden brown on top, about 30 to 45 minutes.

Notes/Hints:

• Sprinkle fresh chopped parsley over kohlrabi in frying pan.

*  *  *  *  *

Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Recipe updated: January 19, 2025

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.