kohlrabi
Rich in vitamin C, dietary fiber, and potassium, with minimal calories and fat. Contains glucosinolates, sulfur-containing compounds associated with cancer-preventive properties common to cruciferous vegetables.
About
Kohlrabi (Brassica oleracea var. gongylodes) is a cruciferous vegetable originating from Central Europe, derived from wild cabbage. The plant produces a distinctive enlarged, bulbous stem that grows above ground, typically pale green, purple, or white in color, with leafy stalks emanating from its surface. The texture is crisp and firm, with a mild, slightly sweet flavor reminiscent of cabbage and turnip. The bulbous stem, or knob, is the primary edible portion, though the young leaves are also edible and nutritious. Kohlrabi translates to "cabbage turnip" from German, reflecting its botanical classification as a cabbage variety rather than a true root vegetable.
Culinary Uses
Kohlrabi is prepared by peeling away the fibrous outer skin to reveal the tender flesh within, which can be eaten raw or cooked. Raw, thinly sliced kohlrabi adds crisp texture and mild sweetness to slaws, salads, and vegetable platters. When cooked, it can be steamed, roasted, stir-fried, or braised until tender, taking on a subtle cabbage-like character. The leaves are prepared similarly to kale or collard greens. Kohlrabi features prominently in Central European, Indian, and East Asian cuisines, appearing in curries, gratins, stir-fries, and pickled preparations. It pairs well with mustard, lemon, garlic, and cream-based sauces.