Kohlrabi Yiahni

Mediterranean stew recipe originally from Greece and Turkey. The kohlrabi is cooked with potato, onion, tomato, olives, garlic, oregano and olive oil. Served with feta cheese/vegan feta to melt on top, this is a simple but tasty recipe to have on hand. 


  • No kohlrabi? Try with sweet potato, potatoes, mooli radish or squash instead. 
  • No red onion? Use shallot or white onion instead. 
  • No kalamata olives? Try using capers instead. 
  • Vegan? Use vegan feta or tofu instead. 
  • No oregano? Try with thyme instead.

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 2


1 Kohlrabi

1 Potato

1 Red onion

2 Garlic cloves

1 Can chopped tomatoes

1 tbsp Tomato puree

70 g Kalamata olives (approx 10-12 olives)

3 tbsp Olive oil

2 tbsp Oregano

150 g Feta


  1. Peel the kohlrabi and cut both the potato and kohlrabi into chunks. Finely chop the onion and garlic. Place a large frying pan over a medium heat and add 2 tbsp of olive oil. Saute the onion, garlic and 1 tablespoon of oregano for 3-4 minutes, until fragrant. Season generously with salt and pepper.
  2. Add the kohlrabi, potato, chopped tomatoes and tomato puree to the pan. Add enough water to just cover the vegetables, and simmer, covered, for 20 minutes, or until the veggies are just cooked. 
  3. Remove the lid, add the kalamata olives and cook for an extra 5-10 minutes, or until the sauce has thickened and the vegetables are cooked to your liking. 
  4. Cut the feta into chunks, place in a bowl and drizzle with olive oil. Season with 1 tablespoon of oregano and mix until coated. Serve hot with the feta on top. Enjoy! 
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How to store

Store in an airtight container, in the fridge, for up to 3 days or in the freezer for up to 2 months. 


Place the leftovers into a food processor along with a splash of water and blend into a smooth and creamy pasta sauce. Toss in your cooked pasta and enjoy! 

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