Kolhrabi Raw Roll

The name comes from the German Kohl “cabbage” plus Rabi a Swiss German variant for “turnip”, because the swollen stem resembles a turnip. I thought this was a good approach in using raw kohlrabi, you use a Japanese slicer, a chiba Japanese slicer to make a roll. This time it was marinated duck but if you take it further you can add oriental flavors or mountain herbs.

IMG_1950Screen Shot 2014-08-07 at 5.05.20 PM

Categories: Kitchen Facts, Life Cycles

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