Kohlrabi Sauté

Kohlrabi Sauté

This kohlrabi sauté has an irresistible crisp and crunchy texture. It's seasoned with butter soy sauce and balsamic vinegar for an even richer texture.

Ingredients: 2-3 servings

1 (250 g)
1 clove
Olive oil
1 tablespoon
10 g
Soy sauce
1 teaspoon
Balsamic vinegar
1 teaspoon
Salt and pepper
a small amount


1. Peel the skin from the kohlrabi and cut into bite-sized pieces. Thinly slice the garlic.
2. Heat oil in a frying pan and cook the garlic on low heat until fragrant. Add the kohlrabi and continue cooking. Season with salt and pepper.
3. Once the kohlrabi is tender, add the butter, soy sauce, and balsamic vinegar. Lightly sauté until colored and then it's done.
4. Try out my recipe for Roasted Kohlrabi as well (Recipe ID: 2309125).
5. In German, 'Kohl' mean 'Cabbage' and 'Rabi' means 'Turnip.' It has lots of potassium and 3-4 times more Vitamin C than turnips.
6. It apparently also helps prevent high blood pressure, creates beautiful skin, and strengthens the immune system. 1 kohlrabi (500 g) is about 105 calories.

Story Behind this Recipe

When I was thinking about how to cook the kohlrabi, Cookpad user Suzupiyo's "Asparagus Stir-Fry with Butter and Soy Sauce" (Recipe ID: 2178609) came to mind. I added some garlic and used light-colored kohlrabi.