So your friends have invited you to a BBQ and you need something to wow them onto our amazing diet; enter Kohlrabi Kraut! This is an old family recipe for a delicious German sauerkraut style dish stuffed full of pork and vegetables. Great to go along with burgers or brauts or as a standalone side. Kohlrabi is a German Turnip and is relatively low carb with 3 net carbs per serving.

This picture doesn’t look that amazing, but trust me, this stuff is good!

This recipe starts off with Ham Hocks. These are a tough but flavorful cut of pork.

Start by browning the Ham Hocks in a hot skillet. I used bacon grease but you can use butter or oil as well.

Half way into browning the Ham Hocks, throw in about 100g, or one forth of an onion, chopped. Continue to brown both of them until the onions are translucent.

Next fill a pan partway with water and thrown in the Ham Hocks and onions. Bring the water to a boil and let it cook while you prepare the Kohlrabi.

Here is a picture of the raw Kohlrabi. Its basically a German Turnip and either comes like this with the leaves still attached or with them chopped off.

Chop off the leaves.

Peel off the outer layers by cutting it off with a knife.

Use a food processor to grate all of the Kohlrabi. You might have to do it in batches depending on how much Kohlrabi you use. I also grated another quarter of the onion into the mix.

Throw the grated Kohlrabi into the boiling water with the Ham Hocks. Also add Champagne Vinegar and Caraway Seeds at this point. Season with salt and pepper as needed. Obviously my pan is a little too small for this amount of Kraut. Continue to boil the mix for three hours, stirring occasionally.

For some added flavor and texture, I added some Salt Pork. Its basically uncut bacon.

Cube the pork.

Fry the pork and add it to the Kraut!

After 3 hours, the Kohlrabi Kraut is done! At some point near the end of the process, remove the bones from the Ham Hock. Just pull the Ham Hocks out and let them cool a little bit, then separate the meat from the bones.

