Part bulb, part bundle of greens, kohlrabi may seem intimidating, but don't shy away from this amazing veggie! It offers a delightful combination of familiar tastes. It has the texture of a radish and the sweetness of jicama, with a slight hint of broccoli. The leaves are edible, and they are like a milder version of collards." Along with other cruciferous vegetables, kohlrabi is member of the brassica clan and is packed with vitamin C and potassium.
This cool-weather crop is at its best from early fall through spring. You will start to see it's unique little form in your CSA box and at early Farmer's Markets. And when you do, I hope you will be a bit more confident to try something new! Choose kohlrabi with unblemished leaves and a bulb that’s three to four inches in diameter; the bulb should not seem cracked or overgrown. When storing Kohlrabi, cut off leaves, wrap them in a damp paper towel, and place in a plastic bag. Leaves can be refrigerated for three to four days; the bulb for several weeks.
Check out the recipe below for a unique twist on the traditional pulled pork sandwich!
Pulled Pork with Rhubarb Barbecue Sauce and Kohlrabi Slaw
Prep: 30 minutes
Slow cook 9-10 hours (low)
or 4 1/2 - 5 hours (high) + 1 hour longer with the BBQ sauce.
- 2 1/2 -3lb. pork shoulder roast
- 1 tsp. dried thyme, rushed
- 1 tsp. paprika
- 1/2 tsp. garlic pepper seasoning
- 1 large onion, sliced
- 1/2 cup reduced sodium beef or chicken broth
- 1 rhubarb sauce (see below)
- 2 cups shredded, peeled kohlrabi
- 1 cup shredded carrots
- 1 1/2 Tbsp. cider vinegar or seasoned rice wine vinegar
- 1 Tbsp. vegetable oil
- 1 1/2 tsp. honey (to taste)
- Salt and black pepper
- 8 to 10 whole grain hamburger buns or kaiser rolls
**feel free to add shredded radish or cabbage to your slaw as well. Get creative and use the colors of the rainbow as your guide!
- Trim fat from meat. In a bowl combine thyme, paprika, and garlic pepper seasoning. Sprinkle mixture all over meat; rub in with your fingers. Place onion in a 3 1/2 or 4 quart slow cooker. If necessary, cut meat to fit in the cooker. Place meat in cooker. Pour broth over meat. Cover and cook on low 9 to 10 hours or on high 4 1/2 to 5 hours.
- Transfer meat to a cutting board. Shred meat using two forks. Remove cooking liquid and onion from slow cooker. Skim fat from cooking liquid. Discard onion. Measure 1/4 cup of liquid. Return meat and the 1/4 cup liquid to the slow cooker. Set aside 1/2 cup Rhubarb Barbecue Sauce. Stir the remaining BBQ sauce into the meat. Cover and cook on low 1 hour.
- Meanwhile, for slaw, make sure to prepare the kohlrabi before shredding. First, cut off the stems. Second, cut the bulb into quarters and cut out the tough core from each piece. Use a vegetable peeper to remove the tough skin. Lastly, shred the kohlrabi and carrots then combine the two in a bowl.
- For dressing, in a screw-top jar combine vinegar, oil, and sugar. Cover and shake well. Drizzle dressing over kohlrabi mixture; toss to coat. Season with salt and black pepper. Serve immediately or cover and chill up to 24 hours.
- Serve pork mixture on buns with the reserved 1/2 cup Rhubarb Barbecue Sauce and kohlrabi slaw. Makes 8-10 servings.
Rhubarb Barbecue Sauce
- 3 cups sliced rhubarb
- 1 cup ketchup (pick a brand with no added sugar if possible)
- 1/2 cup apple-cranberry juice
- 1/3 to 1/2 cup packed brown sugar or for a bit healthier option you can use honey
- 2 Tbsp. cider vinegar
- 1 Tbsp. coarse-ground mustard
- 1/4 tsp. crushed red pepper
In a saucepan combine rhubarb, ketchup, juice, brown sugar or honey, mustard, cider vinegar, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until rhubarb is very tender and sauce is slightly thickened, stirring occasionally. Mash rhubarb slightly. (Sauce can be cooled and stored in a covered container in the fridge up to 3 days.)
What is your favorite way to use kohlrabi? Share with us in the comments below!