Kohlrabi Buffalo Wraps

Farmers’ markets are unpredictable. What’s being sold one week in abundance may not be sold at all the next week. Sometimes this is a seasonal shift, sometimes vendors just run out of produce early and sometimes, well, who knows? The size and shape of produce at farmers’ markets is also unpredictable and never as uniform as it is at grocery stores. Fruits and vegetables at farmers’ markets come in all sorts of shapes and sizes. This unpredictability is what I love about farmers’ markets, but I wouldn’t be an honest Worker Bee if I didn’t admit it’s a little frustrating at times.

Like yesterday when I went to the farmers’ market set on buying a bundle of large kohlrabi that I intended to hollow out and stuff with ground buffalo. I wandered from stall to stall but kohlrabi was nowhere to be found. Some vendors had sold out already for the day (it was only 10 a.m.!) and others had sold out for the summer (it’s only July!) Finally, I spotted what looked like kohlrabi on a vendor’s table and raced towards it. What I found was indeed the knobby member of the turnip family I was looking for. But these were not the baseball-sized kohlrabi I remember my Dad digging out of our garden and eating like an apple. No, these were baby kohlrabi. After I peeled them, they would be no bigger than apricots. There was no way I could hollow out and stuff them with anything. The vendor shrugged. “It’s all we have,” she said.

Back in my kitchen, I got creative. While I’m sure the stuffed kohlrabi would’ve been good, the Kohlrabi Buffalo Wraps I came up with instead were so delicious I can’t wait to have the leftovers for lunch. The tomato paste and paprika are added in small amounts, but really intensify the flavor of the buffalo. The kohlrabi slaw is crisp and cool and the leaves can be wrapped around just about anything – as a variation, form the ground meat into patties and use the kohlrabi leaves as a hamburger “bun.” This is exactly the type of light but satisfying meal I love during the summer. So here’s to the unpredictability of farmers’ markets and the creativity they inspire in all of us.

Kohlrabi Buffalo Wraps

8 small kohlrabis (or 3-4 large ones)
2 teaspoons white wine vinegar
1 1/2 tablespoons unprocessed palm oil
1/2 of an onion, finely chopped
3/4 pound ground buffalo (or other ground meat)
3 tablespoons finely chopped dill
1 tablespoon finely chopped parsley
1/2 teaspoon sweet paprika
1 teaspoon tomato paste
salt and pepper to taste


Cut the stems from the kohlrabi then pull the leaves off the stems and set them aside (throw out the actual stems). Put a pot of water on to boil – this will be used to blanch the leaves.

Using a paring knife, peel the kohlrabi then grate each one. In a bowl, whisk together vinegar and oil with a pinch of salt and pepper. Drizzle over the grated kohlrabi.

Over medium heat, saute the onion in butter or olive oil until it is soft and just starting to brown.

Put the ground buffalo in a bowl and mix in dill, parsley, paprika and tomato paste. Add the buffalo to the onion, breaking it up with a fork as it cooks. Buffalo typically has less fat and doesn’t need to be cooked as long as other meats – if the inside of the meat is just slightly pink, it’s a good time to turn off the heat. Add salt and pepper to taste.

By now, your pot of water should be boiling. Add the leaves and cook for three minutes, then drain and cool in a colander.

Serve the kohlrabi slaw, kohlrabi leaves and ground buffalo on separate plates and assemble the wraps as you eat them. To make a wrap, pile a spoonful of kohlrabi slaw and buffalo in the middle of a leaf, wrap the leaf around it like a bundle and just pop it in your mouth. Serves 2-3 people.

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26 thoughts on “Kohlrabi Buffalo Wraps”

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  1. You are making me hungry! This is good on so many levels — high nutrition and low carb; whole, real ingredients; creative use of available ingredients; and of course great pics. I’ve never tried buffalo but may have to after this! I’ve seen you on “Know the Cause” countless times. Off now to read some of your other posts…


  2. Would anyone have another idea to replace the leaves in case you only find Kohlrabi without leave or if the leave are too smalls.It seems to me letuce would be too weak to hold everything together…

    Thanks, great recipe !

    1. You could also use fresh kale, cabbage – any kind, collard greens, or bok choy, leaves the same way just par-boiled. All are in the same family as kohlrabi – cole crops. Even swiss chard or beet or turnip greens would work the same.

  3. I haven’t had Kohlrabi in many, many years and I don’t think I’ve ever had the leaves.

    Got to try this one.

  4. Never had either but it looks delicious. Sure beats the extra lean ground beef I’ve been eating all these years.

    I don’t imagine I can find this at the supermarket chains? Great excuse to go to the local market:)

  5. Hey guys, I am going to cape Hatteras on vacation, anyone know a nice farmers market in that area? or a website to find farmers market in the US ?

    I live in Montreal so I don’t know much about the way farmers market work in the US…

    Thanks !

    1. I love the OBX been there deep sea fishing several times. There are farmers market in several different locations. Believe me, you will not miss the signs. Have a blessed day and a wonderful vacation

  6. That looks AWESOME. I’ve never had kohlrabi but this wants to make me try it.

  7. This is a good idea. I’ve got a bunch of grated kohlrabi in my freezer from my garden last month. Yum.

  8. YUM! Isnt this what makes cooking fun? Being creative with whatever ingredients are available and ending up with a delicious new recipe. Great job!

  9. This is really a wonderful dish, worker bee. It reminds me of Korean barbequed meats, eaten wrapped in leaves and often topped with veggie condiments like shredded daikon radish. I love the way this recipe manages to incorporate both the leaves and the bulb. Kohlrabi wasn’t at the market today, but if it shows, I will definitely be trying this recipe.

    Please keep the simple, seasonal recipes coming!

  10. Nice- I’ll be making a lot of these.
    “Unpredictability is what I love about farmers’ markets,” This is a good thing for Primal fasting (IF). Art De Vany talks about Chaos in the life, that patterns and the predictable is not a healthy thing for humans.

  11. I have not heard of some of these. Certainly have to get out of my comfort zone. Thanks for sharing. I look forward to reading more posts from you.