Peel and dice Kohlrabi in ¾-inch dice cuts. Blanch Kohlrabi by bringing to a simmer in salted water, about 8-10 minutes. Plunge Kohlrabi into ice water to stop the cooking process. Pat dry with paper towels and set aside.
Core and blanch tomatoes by placing into boiling water for 10 seconds. Plunge tomatoes into ice water to stop the cooking process. Pat dry with paper towels. Once dried, peel, deseed, and dice tomatoes the same size as the Kohlrabi. Set aside.
In a saucepan on low-heat, gently sweat the shallots and garlic, Add vinegar, wine, and reduce to half-heat. Add cream and reduce until it thickens to sauce consistency. Season cream sauce with salt and pepper, to taste.
Wash and chiffonade sorrel (only moments prior to using).
Add Kohlrabi, tomatoes, and sorrel to the cream sauce.
Plate to a severing tray.