Your comments and tips

21 Jan 08, sarita (Unknown climate)

where can we get the seed for this as well as luffa n bottle gourd n pipengea or ribbed gourd wanting to try some in cranbourne. with khol rabi we also cook a vegetable. grate or chop finely. heat oil put some mustard seeds, tumeric powder, then once the mustard seeds pop add the chopped rabi stir occasionally sprinlke with chilli pwd (depending on tate) and salt. cover and let cook for 5 -- 10min with stirring occassionally. sprinl=kle with fresh corriander. serve with bread, rice or indian breads

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12 Jun 08, Rachel (Unknown climate)

Green Harvest
Stonemans
Lost Seed

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20 May 09, Helen Freeth (Australia - cool/mountain climate)

In germany I had this with white sauce as a main course.Does anyone know other ways to eat it?

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04 Jun 11, Gwenni (Australia - temperate climate)

I made it the starring role in a quiche with big chunks of ham.. delightful..

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29 Jun 09, Paul Schreurs (Australia - cool/mountain climate)

You can treat it like potatoe or carrot. Our favourite is to shred it and sautee it in butter. Try looking for recipes on google. There are many delicious ones out there.

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17 Sep 09, sarita (Australia - cool/mountain climate)

hi , in jan i posted a recipe try that works well.........please email if u have tried. 2. recipe is slice thinly, sprinkle with salt, pepper & lemon juice. eaten raw 3. shred - use mung dhal (split) 2 tblsp wash add in the shredded rabi, add salt to taste - garnish with corriander; lemon juice, and finally temper with some oil (1/2tbsp) heat, add mustard seeds- once popped, add green chillies (cut) add some curry leaves and then pour this over the mixture, mix well. this is raw not cooked..........used as raita, or salad with anything. very good for health. enjoy

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30 Oct 09, Ingvild (Australia - temperate climate)

In Norway we eat Kohl Rabi as a mash at Christmas. It is eaten with our salty lamb ribs that has been steamed. I would imagine that the mash would go well with corned beef as well. Steem the Kohl Rabi until tender, then mash along with a steamed potato or two (bear in mind that Norweagian Kohl Rabi is about 4 times the size of the ones "down under"). Hence I'd probably use 4 "down under" Kohl Rabi to 2 potatoes. Add about a table spoon of butter, and then cream until a nice mash consistency. Black pepper and salt to taste. Bon appetite!!

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02 Mar 10, shaun (Australia - cool/mountain climate)

We like it roasted like spuds, or grated in salads, lightly steamed in fact any which way...so under rated. The green tops are nice too in stir fry or as a boiled veg. Do not let it get too big as it goes woody and then is quite unpleasant...not the taste, the texture with bits and shreds in your mouth.

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31 Mar 11, jack (Australia - sub-tropical climate)

how is kohlabri marketed?

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05 Aug 11, Ruth Rae (Australia - temperate climate)

Why do half my seedlings form bulbs but tthe rest just thicken a little up the stem? These are quite useless . I have tried them at different times of the year and the result is always the same

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