Some dishes might not win any beauty contests, but that certainly doesn’t mean they don’t taste good. This Kohlrabi & Potato Skillet falls squarely into that category, I’d say. It may not be much to look at, but the combination of veggies, ground meat, and a creamy sauce is absolutely delicious! Plus, it’s quick and easy to prepare…
Kohlrabi isn’t necessarily everyone’s cup of tea. You could say that cabbage-family veggies are divisive – partly because of their unique flavor, which takes some time getting used to, and partly because of how they can affect your stomach and digestive tract. Cabbage and legumes, for example, are high in fiber, and not everyone’s system handles that equally well.
In other words, this Kohlrabi & Potato Skillet might not be for everyone – not just because of its appearance, but also because of its flavor profile. Fortunately, that’s not an issue in our house. Everyone here enjoys kohlrabi and other cabbage-y veggies. The only exception is sauerkraut, which one person in our household has a bit of trouble with (it’s not me, I love sauerkraut).
Kohlrabi – the facts at a glance
Origin: Kohlrabi belongs to the Brassicaceae (cruciferous) family and is a cultivated variety of cabbage. It has been grown in Europe since the Middle Ages and is particularly popular here in Germany.
What makes it special: The part of the kohlrabi you buy in stores is not a root but rather a thickened stem that grows above ground. If left to grow for too long, kohlrabi can become a bit fibrous (we call it holzig/woody).
Flavor: The bulbs have a mild, slightly sweet, and nutty taste – reminiscent of cabbage stalks or radishes, but without the characteristically strong smell of cabbage.
Components: Kohlrabi is very low in calories (about 25 kcal/100g) and rich in vitamin C. It also contains potassium, folate, and dietary fiber, as well as mustard oils, which can give it a subtle, sharp bite. You could almost say that kohlrabi is healthy…
Season: In Germany, it is available from local sources between May and October, with a peak in early summer. Greenhouse-grown kohlrabi is available year-round.
Purchasing: It is best to choose small to medium-sized, firm bulbs with fresh green leaves attached. As mentioned, very large bulbs can sometimes be a bit fibrous in parts, making these parts difficult to chew and digest.
Storage: Once the leaves are removed, kohlrabi will keep for one to two weeks in the veggie drawer of your fridge.
For us, this creamy Kohlrabi & Potato Skillet is a true comfort dish that’s easy to whip up. In my opinion, the mild, slightly sweet flavor of the kohlrabi pairs perfectly with the ground meat and the potatoes. The perfect dish for fall in my opinion.
To ensure the dish turns out well, cut the kohlrabi and potatoes into roughly equal-sized cubes. This allows them to cook evenly, becoming tender without turning into mush. When preparing the kohlrabi, be sure to generously trim away any woody parts near the base. You could also finely chop the tender kohlrabi leaves and add them to the pan toward the end of the cooking time – that way, nothing goes to waste!
If you’d like to explore more ways to use kohlrabi, take a look at our Easy Kohlrabi Veggie Soup. It features delicious smoked sausages and is absolutely perfect for the colder months, when it’s wet and dreary outside.
If you prefer something a bit lighter, you might want to try our Thai Style Kohlrabi Salad. While it’s a classic summer salad, those who enjoy eating salads and veggies during the colder months can certainly prepare it even in the depths of the dark winter.
INGREDIENTS / ZUTATEN
(4 servings)
some olive oil for frying
1 large onion, diced
14 oz. (400g) ground meat (beef & pork mixed)
1 large kohlrabi (about 18 oz./500g), diced
10.6 oz. (300g) new potatoes (waxy), diced
1 tsp. dried oregano*
1 tsp. chilli flakes*
1/2 tsp. cayenne pepper*
salt, pepper
1/4 cup (60ml) dry white wine (optional)
17 fl. oz. (500ml) veggie broth
7 oz. (200g) sour cream
some chopped (flat-leaf) parsley for sprinkling
(4 Personen)
etwas Olivenöl zum Anbraten
1 große Zwiebel, gewürfelt
400g Hackfleisch (gemischt)
1 großer Kohlrabi (etwa 500g), gewürfelt
300g neue Kartoffel (festkochend), gewürfelt
1 TL Oregano*
1 TL Chiliflocken*
1/2 TL Cayennepfeffer*
Salz, Pfeffer
60ml trockener Weißwein (optional)
500ml Gemüsebrühe
200g Schmand
etwas gehackte (glatte) Petersilie zum Bestreuen
DIRECTIONS / ZUBEREITUNG
1. Start with the veggies – peel and dice the onion. Peel the kohlrabi, remove woody parts, and cut into small cubes. Clean the potatoes and cut them into cubes as well. If you don’t want to eat the skin, peel them first. It’s not necessary though. Set everything aside.
2. Heat a large frying pan (or a large cooking pot) with some oil. Add the diced onion and sauté it for about 2–3 minutes until soft and glossy. Next, add the ground meat and brown it, breaking it up into crumbles. Once the meat has taken on some color, push it to the edges of the frying pan or pot, add some more oil, if necessary, and then place the kohlrabi and potato cubes in the center. Sauté the veggies for some time, then mix everything together and season with oregano, chili flakes, cayenne pepper, salt, and regular pepper. Continue to sauté everything for a few more minutes, stirring frequently to prevent the veggies/meat from burning.
3. Deglaze everything with the white wine and let it cook down until almost completely evaporated. You can omit this step if you prefer not to use alcohol. Next, add the veggie broth, reduce the heat slightly and let everything simmer for about 15–20 minutes – stirring occasionally. The veggies should be tender but not mushy. The time required may vary depending on the size of the veggie cubes. If the liquid in the frying pan/cooking pot is cooking down too fast, add some more water.
4. Once the veggies have reached the desired texture, stir in the sour cream. Let everything cook for a moment, season with some more salt and pepper if needed, and then serve garnished with some chopped parsley.
1. Als Erstes das Gemüse vorbereiten – die Zwiebel schälen und in Würfel schneiden. Den Kohlrabi schälen, holzige Teile entfernen und dann in kleine Würfel schneiden. Die Kartoffeln säubern und dann ebenfalls in Würfel schneiden. Wer die Schale nicht mitessen möchte, sollte die Kartoffeln vorab noch schälen – ist aber eigentlich nicht notwendig. Alles zur Seite stellen.
2. Etwas Öl in einer großen Pfanne oder einem großen Topf erhitzen. Die gewürfelten Zwiebeln dazugeben und für etwa 2-3 Minuten glasig andünsten. Als Nächstes das Hackfleisch dazugeben und krümelig anbraten. Sobald das Fleisch etwas Farbe bekommen hat, alles an den Rand der Pfanne oder den Topf schieben, ggf. noch etwas Öl nachlegen und dann die Kohlrabi- und Kartoffelwürfel in die Mitte geben. Das Gemüse für einige Zeit anbraten, dann alles vermischen und mit Oregano, Chiliflocken, Cayennepfeffer, Salz und Pfeffer würzen. Alles noch ein paar Minuten anbraten und immer wieder bewegen, damit nichts anbrennt.
3. Gemüse und Fleisch mit dem Weißwein ablöschen und den Wein fast komplett verkochen lassen – kann man auch weglassen, wenn man keinen Alkohol verwenden möchte. Als Nächstes die Gemüsebrühe dazugeben und alles für etwa 15-20 Minuten bei leicht reduzierter Hitzezufuhr köcheln lassen – immer wieder mal umrühren. Das Gemüse sollte gar und nicht mehr hart sein (aber auch nicht zu Matsch zerfallen). Je nach Größe der Gemüsewürfel kann das schneller gehen oder auch länger dauern.
4. Wenn das Gemüse die richtige Textur hat, den Schmand dazugeben und unterrühren. Alles noch einmal kurz köcheln lassen, ggf. mit Salz und Pfeffer nachwürzen und dann mit etwas gehackter Petersilie als Dekoration servieren.
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Here is a version of the recipe you can print easily.
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Kohlrabi & Potato Skillet
- Prep Time: 00:15
- Cook Time: 00:35
- Total Time: 00:50
- Yield: 4 1x
- Category: Dinner
- Method: -
- Cuisine: Germany
Description
Fall is the time to create something with stuff from your garden, right? What about this delicious Kohlrabi & Potato Skillet? We love this hearty dish!
Ingredients
some olive oil for frying
1 large onion, diced
14 oz. (400g) ground meat (beef & pork mixed)
1 large kohlrabi (about 18 oz./500g), diced
10.6 oz. (300g) new potatoes (waxy), diced
1 tsp. dried oregano*
1 tsp. chilli flakes*
1/2 tsp. cayenne pepper*
salt, pepper
1/4 cup (60ml) dry white wine (optional)
17 fl. oz. (500ml) veggie broth
7 oz. (200g) sour cream
some chopped (flat-leaf) parsley for sprinkling
Instructions
1. Start with the veggies – peel and dice the onion. Peel the kohlrabi, remove woody parts, and cut into small cubes. Clean the potatoes and cut them into cubes as well. If you don’t want to eat the skin, peel them first. It’s not necessary though. Set everything aside.
2. Heat a large frying pan (or a large cooking pot) with some oil. Add the diced onion and sauté it for about 2–3 minutes until soft and glossy. Next, add the ground meat and brown it, breaking it up into crumbles. Once the meat has taken on some color, push it to the edges of the frying pan or pot, add some more oil, if necessary, and then place the kohlrabi and potato cubes in the center. Sauté the veggies for some time, then mix everything together and season with oregano, chili flakes, cayenne pepper, salt, and regular pepper. Continue to sauté everything for a few more minutes, stirring frequently to prevent the veggies/meat from burning.
3. Deglaze everything with the white wine and let it cook down until almost completely evaporated. You can omit this step if you prefer not to use alcohol. Next, add the veggie broth, reduce the heat slightly and let everything simmer for about 15–20 minutes – stirring occasionally. The veggies should be tender but not mushy. The time required may vary depending on the size of the veggie cubes. If the liquid in the frying pan/cooking pot is cooking down too fast, add some more water.
4. Once the veggies have reached the desired texture, stir in the sour cream. Let everything cook for a moment, season with some more salt and pepper if needed, and then serve garnished with some chopped parsley.
Notes
Let’s cook something amazing!
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