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Oma's Kohlrabi Recipe with Ham

➤ by Oma Gerhild Fulson

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.

For the full list of ingredients & detailed instructions, see the recipe card at the end of this post. But before you scroll, there’s important & interesting stuff to know right below.

Kohlrabi recipe with ham

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

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.

Need that “all’s good with the world” feeling? Comfort food will do that. Get your copy of Oma's German favorites in her Comfort Foods e-Cookbook.

Take a look at Oma’s Comfort Foods eCookbook and enjoy the traditional taste of German cuisine!

Take a peek at all Oma's eCookbooks. They make sharing your German heritage a delicious adventure!

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!

Ready to make Kohlrabi with Ham?

Oma's Kohlrabi with Ham Casserole

Oma's Kohlrabi with Ham Casserole

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)
  • 3 tablespoons olive oil (or butter)
  • ½ pound cooked ham
  • 3 egg yolks
  • 1 cup whipping cream
  • 2 tablespoons all-purpose flour
  • nutmeg, salt, pepper to season

Instructions:

  1. Preheat oven to 350°F. 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.

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

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Kohlrabi recipe with ham!



Easy Kohlrabi Recipe with Ham made Just like Oma



By


Easy Kohlrabi Recipe with Ham made Just like Oma


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


Ingredients: kohlrabi, egg yolks, whipping cream, ham, oil, flour, seasonings, ham,

For the full recipe, scroll up ...

Words to the Wise

"No human wisdom or understanding or plan can stand against the Lord."

Proverbs 21:30 (NLT)


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