Kohlrabi vs Broccoli Stem: Why They Taste So Similar

Here’s something that catches people off guard: if you’ve eaten a broccoli stem, you’ve already tasted something very close to kohlrabi. Peel a broccoli stem down to the pale inner core, take a bite, and compare it to raw kohlrabi. The resemblance is startling.

This isn’t a coincidence. Kohlrabi and broccoli are essentially cousins — both are cultivars of the same species, Brassica oleracea. Cabbage, cauliflower, kale, and Brussels sprouts are too. Humans bred the same wild plant in different directions over centuries: broccoli for its flower buds, kohlrabi for its swollen stem, cabbage for its leaf head.

That shared genetics is why the flavor overlap exists. And understanding it is useful — because broccoli stems are one of the most wasted parts of a vegetable that almost everyone buys, and kohlrabi is basically the premium version of what most people throw away.

The Taste Comparison

Both kohlrabi and broccoli stems are:

• Mild and slightly sweet with a clean, fresh quality
• Subtly peppery — that gentle brassica kick without bitterness
• Faintly reminiscent of cabbage but much milder

The differences are subtle but real:

	Kohlrabi	Broccoli Stem
Sweetness	More pronounced	Slightly less
Brassica flavor	Very mild	Slightly stronger
Raw texture	Crisp, juicy, apple-like	Crisp but denser, slightly drier
Fiber	Smooth throughout when peeled	Can have tough strings near the outer layer
Moisture	Higher water content	Lower water content

If what kohlrabi tastes like is “the good part of a broccoli stem, refined,” then broccoli stems taste like “kohlrabi’s slightly rougher cousin.” The family resemblance is unmistakable.

Texture Side by Side

This is where the comparison gets interesting for cooking purposes.

Raw

Kohlrabi has a crisper, juicier bite — closer to a water chestnut or firm apple. Broccoli stems are crisp too but slightly more fibrous, especially if you don’t peel them deeply enough. Both snap cleanly when fresh.

Cooked

Both soften when cooked but maintain their shape well. Neither turns to mush the way zucchini or eggplant can.

• Roasted: Both caramelize nicely at high heat. Kohlrabi edges become golden and slightly crispy; broccoli stems brown similarly but with a slightly more vegetal undertone.
• Steamed: Both become tender and mild. Kohlrabi stays a bit sweeter; broccoli stems taste a bit more like, well, broccoli.
• Stir-fried: Nearly interchangeable. Cut into similar-sized pieces and they cook at the same rate with very similar results.
• Pureed: Kohlrabi makes a smoother, more neutral puree. Broccoli stem puree has a stronger green flavor.

Nutrition Comparison

They’re remarkably similar here too, with a few notable differences:

Per 1 cup, raw	Kohlrabi	Broccoli Stem (approx.)
Calories	36	32
Total carbs	8.4 g	6.0 g
Fiber	4.9 g	3.0 g
Net carbs	3.5 g	3.0 g
Protein	2.3 g	2.8 g
Vitamin C	93% DV	90% DV
Potassium	473 mg	290 mg

Both are low-calorie, high in vitamin C, and good sources of fiber. Kohlrabi has more potassium; broccoli stems have slightly more protein. Neither has meaningful fat content. For the full kohlrabi breakdown, see kohlrabi nutrition.

The practical takeaway: nutritionally, these are close enough that swapping one for the other in any recipe makes no significant difference to your intake.

When to Substitute One for the Other

Using Broccoli Stems Instead of Kohlrabi

If a recipe calls for kohlrabi and you don’t have any, broccoli stems are the closest substitute available. Here’s how to make the swap work:

1. Peel generously. The outer layer of a broccoli stem is tough and fibrous. Peel with a sharp paring knife, removing at least 1/8 inch of the exterior. You want to reach the pale, smooth core.

2. Cut fibrous strings. Run your knife along the length of the stem. If you see any stringy fibers pulling away, peel deeper.

3. Use a 1:1 ratio. One large broccoli stem yields roughly the same volume as one small kohlrabi bulb.

4. Expect slightly stronger flavor. Broccoli stems have more brassica presence, so if the dish relies on kohlrabi’s mildness, consider compensating with a pinch of sugar or a splash more lemon.

Best swaps: kohlrabi slaw, kohlrabi stir-fry, or any recipe where kohlrabi is cut into pieces among other ingredients. The flavor difference disappears in a busy dish.

Using Kohlrabi Instead of Broccoli Stems

This is the easier direction to sub. Kohlrabi is milder, so it never overpowers a dish that was designed for broccoli stems. Use it in:

• Broccoli stem soup (kohlrabi makes a creamier, milder version)
• Broccoli stem slaw or matchstick salads
• Stir-fries that call for broccoli stems
• Any recipe that uses the stem as a vehicle for other flavors

The Case for Using Broccoli Stems More

Americans buy about 1.8 billion pounds of broccoli annually, and the stems — which make up roughly 40-50% of the weight — mostly end up in the trash or compost. That’s a staggering amount of perfectly good food that tastes almost exactly like a vegetable people pay a premium for at farmers’ markets.

If you already buy broccoli regularly, you’ve been throwing away free kohlrabi. Not literally, but close enough.

How to Prep Broccoli Stems Like Kohlrabi

1. Cut the florets off where they meet the main stem. Use the florets as usual.
2. Stand the stem upright and use a sharp knife to remove the tough outer layer, cutting from top to bottom. You want to remove about 1/8 to 1/4 inch all around.
3. Test with a bite. If it’s crunchy and pleasant, you’ve peeled enough. If it’s stringy or tough, go deeper.
4. Cut as needed. Matchsticks for slaw, cubes for roasting, planks for dipping, or shred for hash browns.

The yield from a single large broccoli stem won’t match a whole kohlrabi bulb, but if you’re buying broccoli regularly and saving the stems, it adds up.

Where Kohlrabi Has the Edge

Despite the similarities, kohlrabi is the better ingredient in several specific situations:

Volume. A single kohlrabi bulb gives you much more usable flesh than a broccoli stem. If a recipe calls for 2 cups of shredded vegetable, you’ll need one kohlrabi versus stems from 4-5 broccoli crowns.

Consistency. Kohlrabi flesh is uniform throughout. Broccoli stems can have a tough core at the center and fibers along the outside, creating uneven texture in a single piece.

Shelf life. Stored properly, kohlrabi keeps for 2-3 weeks in the fridge. Broccoli stems start drying out within a week. See how to store kohlrabi for details.

Versatility. Kohlrabi’s neutral flavor and reliable texture make it more adaptable across recipes. Broccoli stems work well in many applications but their slightly stronger flavor limits them in delicate preparations.

Aesthetics. Kohlrabi’s smooth, round form makes for more uniform cuts — cleaner matchsticks, tidier cubes, more attractive presentation.

Where Broccoli Stems Have the Edge

Availability. You can find broccoli in virtually every grocery store, year-round. Kohlrabi has limited availability outside farmers’ markets and well-stocked grocery stores, and it’s often seasonal.

Cost. Broccoli stems are free if you’re already buying broccoli. Kohlrabi typically costs $2-4 per pound at retail.

No extra purchase needed. If you need a small amount for a recipe and don’t want to buy a whole new vegetable, using the stems from broccoli you already have is the practical choice.

Recipes That Work With Either

Many of the recipes on this site work beautifully with broccoli stems standing in for kohlrabi. The best candidates:

• Kohlrabi slaw — Shred broccoli stems on a box grater. The dressing covers any subtle flavor differences.
• Kohlrabi stir-fry — Cut stems into the same matchstick shape. Cook identically.
• Roasted kohlrabi — Cube broccoli stems and roast the same way. They caramelize slightly faster due to lower water content, so check 5 minutes early.
• Kohlrabi salad recipes — Thinly sliced or julienned broccoli stems work in any raw preparation.

The Bottom Line

Kohlrabi and broccoli stems are close enough in taste and texture that most people can’t tell them apart in a blind tasting — especially when cooked. They’re the same species, after all. The practical difference comes down to convenience and volume: kohlrabi gives you more usable flesh per unit with less prep work, while broccoli stems are available everywhere and essentially free.

If you love broccoli stems and haven’t tried kohlrabi, you’ll love kohlrabi. If you love kohlrabi and haven’t been eating your broccoli stems, start saving them. Either way, you’re eating well.