I’ve noticed a huge increase in the interest of Kohlrabi this year. We love this plant, since we’re huge eaters of cabbage and broccoli and it reminds me a lot of both. Shredding it to use in egg rolls is my favorite, but we recently came up with a casserole for it too, which reminds me of a cross between Au Gratin potatoes and a cabbage casserole.
First you want to boil the kohlrabi until tender. It will take about 20 minutes. You don’t want it to be crunchy yet when you put it in your dish.
Lay your kohlrabi in a casserole dish, cut up your ham and green onions and add in there too.
Next, make your cheese sauce. Add your milk and cheese to a saucepan and mix until cheese is melted. Add a quarter cup of flour and mix until thick.
Pour your cheese mix into the casserole dish and mix it in with the other ingredients.
Cook for a half hour at 350 degrees.