Kohlrabi has many different varieties; those known to us originate from the Mediterranean and China.

A high proportion of fibre in kohlrabi contributes to intestinal patency, which is appreciated by people suffering from constipation. Young leaves contain many times more calcium and vitamin C than the tuber, so it is a pity not to consume this edible part too, e.g. to make variety of vegetable salads.

Kohlrabi contains large amount of vitamins and minerals. It helps regulate hormone levels in both men and women. Thus it regulates irregular menstrual cycle and eases menstrual pain. It is also used as prevention of cancer of the colon, ovary, uterus, and prostate.

Kohlrabi contains negligible number of calories, which makes it is perfectly suited for reducing diet. In addition to reducing weight, it fights infections, strengthens blood cell creation, increases resistance to stress, strengthens hair and skin.

Our company grows only white varieties, resistant to woodiness.

Next time you pass the vegetables department when shopping, make sure not to forget this strong fighter for our health.



crates 20 kg, 25 pcs


Pork with Kohlrabi

Food even for sworn opponents of kohlrabi, which can barely be tasted.

Peel onion and chop it finely. Wash the meat and dice it as for goulash.

Put lard or oil and the onion at the bottom of the pan and let the onion turn glassy . Add the meat and let the juices in the meat to retract back into the flesh. Then ass water nd bouillon cube and cook until the meat is almost done. Then add the previously peeled, about 0.5 cm thick slices of kohlrabi. It is good to have equally large slices, to that some wouldn't be overcooked and some still hard.

Add enough pepper, crushed garlic, and, if necessary, also salt. Cook it all for about 15-25 minutes depending on the size of the kohlrabi, until it becomes soft. Season it and thicken it with a dark roux as per your wish.

Pork kohlrabi should be served with boiled potatoes. If you cook this food for children, do not use much pepper.


1 pc of onion, 3 pcs of kohlrabi, water, ground black pepper, salt, 1 cube of beef bouillon, 500g of pork meat, 2 cloves of garlic, dark roux  and oil as per your wish 

Stewed Stuffed Kohlrabi

Interesting recipe for stewed kohlrabi with ground meat.

Preparation procedure for the recipe:

Peel the kohlrabies, wash them and partially hollow them out. 

Mix ground meet with egg, spices, salt, and finely chopped insides of the kohlrabi, parsley, dill, chives, and finally add peeled and chopped tomatoes. 

Stuff the mixture inside the kohlrabies. Melt the fat in the pan, place the stuffed kohlrabies inside, pour in broth and stew it with the lid on for about 35 minutes. Soft stuffed turnips to Remove the tender, stuffed kohlrabies and store it in a warm place. Thicken the sauce with flour and season with pepper, Vegeta mixture and pour it over the kohlrabies.

Serve these stuffed kohlrabies with boiled potatoes.


1 egg, 300g of ground meat, 10 pieces of young kohlrabi, 40 g of butter, 2 pcs of tomato, 1/2 l of broth, 1 tbsp. of flour, parsley, as per your wish: salt, chives, Vegeta mixture, ground black pepper, dill

Stuffed Kohlrabies

One of the less traditional, a bit more laborious, but tasty meals.

Preparation procedure for the recipe:

Clean the kohlrabies, peel and wash them. Cut off the top, so it creates a little lid, and carefully hollow them out by a sharp knife. Place them inside a pot with salted boiling water, and boil it for about 15 minutes. 

Meanwhile put a croissant in cold water, finely chop the insides of the kohlrabies, cut tomatoes in halves, remove the cores and dice them. Thoroughly wash and drain the chives, and chop it finely. 

Put the meet inside the bowl, add squeezed out croissant, egg, salt, ground black pepper, parsley, and mix thoroughly. Stir in the chopped insides of the kohlrabies, tomatoes, and stuff the kohlrabies by this mixture. 

Put the stuffed kohlrabies inside a greased roasting pan, placing their tops there as well, pour in broth and let it roast in a preheated oven at 200 ° C for about 40 minutes. Gradually add gravy during the roasting.

Cover the kohlrabies by the lids and serve with the potatoes the best.


1/2 of croissant (older), 200 g of tomatoes, ground black pepper, 4 pcs of kohlrabies, 250 g of ground meat, 1 egg, 1 bunch of chives, 4 dl of vegetable broth, salt

The website has been realized with the contribution of the European Agricultural Fund for Rural Development (EAFRD).
Nastavení cookies
Created by Endevel