OK, ok – I am not even going to lie to you. This Kohlrabi Casserole with Tomatoes and Sage sounds weird when you read the list of ingredients. But do not be fooled and trust me on this one! This recipe is super delicious, light, easy, and hits all the high notes of a really tasty, comforting dish.
In fact, my husband and I came up together with this recipe. We had loads of Kohlrabi in the fridge and I was unsure what to do with it. So we decided to make it into a casserole, or gratin, dish. We added onions, tomatoes, olives and on a whim decided that some sage could work as well. We put it into the oven, and as with most recipe trials – we were completely unsure how this one would turn out. It came out of the oven and we both seriously loved it 🥰😍. So much so, that this has become one of our go-to casserole dishes.
The Kohlrabi in this Kohlrabi Casserole with Tomatoes and Sage dish becomes soft but still has a bit of a firm bite to it. The sage almost adds a meaty texture to it and adds tons of flavor. If I dare say so myself, this dish reminds me of a lasagne, without the noodle plates and the meat obviously 😉.
And, yes – I am aware this dish looks messy – but it is a casserole! They are not meant to be looking pretty, they are meant to be utterly delicious 😉!!
Why is this Kohlrabi Casserole with Tomatoes and Sage good for?
You may have never heard this funny name before. Kohlrabi has recently gained popularity around the world. But, this vegetable has been a staple in the German cuisine for a long time. Kohlrabi is a cruciferous vegetable, similar to cauliflower, broccoli, cabbage, etc. You can eat Kohlrabi both raw or cooked (or, in this case, baked). In its raw form, it tastes great with a dip (such as my Best Homemade Hummus) and has a slightly spicy taste, which you cannot detect in this baked version though. Kohlrabi contains abundant amounts of Vitamin C. By now you likely know that Vitamin C is not only excellent to support our immune system, but also a powerful antioxidant. Amongst others, Vitamin C supports the production of collagen, which allows our skin to look youthful for longer. Vitamin C also supports the absorption of iron in our bodies, especially if this iron is coming from a plant source. Kohlrabi, like all cruciferous vegetables, also contains excellent amounts of fiber. Fiber is important to keep our gut healthy, eliminate waste, and create feeding ground for healthy gut bacteria.
Sweet and juicy, Tomatoes are what tie this dish together. They are added both to the sauce and as a layer in the casserole – to provide two different kinds of textures – yum 🤩! Tomatoes belong to a botanical family called “nightshades”. They are super high in the antioxidant lycopene. The redder the Tomato, the more of this potent antioxidant it tends to contain. Lycopene has been linked to a decreased risk of heart disease and cancer. In fact, in some studies it appears to have also decreased “bad” cholesterol levels, further supporting the heart health link. Additionally, this antioxidant, along with other plant compounds found in Tomatoes, may be protecting against sunburns. Tomatoes also contain Potassium, which is an important mineral that helps our bodies to regulate fluids, muscle contractions, and ensures our nerve cells are communicating properly.
Truthfully, not a herb that I use too often (even though we have huge bushes growing in our garden). Sage belongs to the mint family. It contains a good amount of Vitamin K1, as well as a range of antioxidants. Vitamin K1 is important for our bone health, as well as blood clotting abilities. As far as antioxidants go – Sage is actually a powerhouse! It contains over 160 polyphenols that act as antioxidants in your body. The antioxidants found in sage are mainly responsible for a lowered risk of cancer, improved memory, as well as increased brain functioning. Sage also has antimicrobial properties. These properties appear to be especially strong against microbes formed in the oral area and may be able to protect against dental plaque, as well as cavities. Bring on Sage!
How can I adjust this recipe to my dietary requirements?
This dish is vegetarian. You can easily make this dish vegan and paleo by omitting the cheese on top and simply finishing off with a layer of sage (and potentially some nutritional yeast added on top).
And there you have it for this week 🤗. Easy, delicious, and an absolute must for those approaching rainy nights and colder days. Fall is officially here 🍂🍁🎃. Please let me know how you get on with the recipe. As always, you can leave me a comment below, or over on Instagram. I hope this Kohlrabi Casserole with Tomatoes and Sage will become as much of a staple in your house as it is in ours 💫. Enjoy!
Kohlrabi Casserole with Tomatoes and SageCourse: MainCuisine: EuropeanDifficulty: Easy
This Kohlrabi Casserole with Tomatoes and Sage is a comfort food dream come true! It is easy, healthy, and delicious – ENJOY!
- For the sauce
¾ cup (ca. 98 gr.) cashews
Ca. 500 gr. tomatoes
1 tsp salt
½ – 1 tsp cayenne (depending on how spicy you like it. I like spicy and half a teaspoon is enough for me in this dish)
- For the casserole
1 Kohlrabi (ca. 130 gr.)
2 medium-sized white onions
500 gr tomatoes
½ cup (ca. 90 gr.) black olives
About two bunches of sage leaves
Salt and pepper for seasoning
150 gr. grated cheese
A little bit of olive oil to grease the form
- Soak the cashews in water for about 6 – 8 hours, or in boiling water for a minimum of 2 hours
- Pre-heat your oven to 180 degree Celsius (350 Fahrenheit)
- Start by making the sauce by draining the soaked cashews and putting all ingredients to a blender and blending until smooth. Set aside
- Wash and peel the kohlrabi and slice finely (I used a kitchen machine for that – but you could also do this by hand). Peel and finely cut the onion into slices as well. Wash and cut the tomatoes into slices. Roughly chop the black olives and wash and de-stem the sage leaves
- Grease a casserole dish and start with a layer of kohlrabi. Add the onions and tomatoes. Add salt and pepper. Now put on the sage and sprinkle half of the olives. Add about half of the sauce (it may have gotten a bit thick, simply stir) and then repeat the process until all ingredients are gone (about 2 – 3 layers). Add the cheese on top and put the casserole into the oven. Bake for 40 minutes (or until the cheese is nicely melted and slightly brown on top) on a medium rack. Serve alongside some salad and ENJOY!!