sm kohlrabies
Small kohlrabies are low in calories and high in vitamin C and fiber, supporting immune function and digestive health. They also contain beneficial glucosinolates, compounds found in cruciferous vegetables with potential protective properties.
About
Kohlrabi (Brassica oleracea var. gongylodes) is a cruciferous vegetable native to central Europe, belonging to the same species as cabbage and broccoli. The edible portion is a swollen, bulbous stem that grows above ground, ranging in color from pale green to purple, with a smooth or slightly ridged surface. The name derives from the German "Kohl" (cabbage) and "Rabi" (turnip), reflecting its dual nature. The flesh is crisp, mild, and slightly sweet, with a texture comparable to that of a turnip or kohlrabi when raw, becoming tender and delicate when cooked. Small kohlrabies (typically 2–3 inches in diameter) are prized for their tenderness and subtle flavor.
Culinary Uses
Small kohlrabies are versatile in the kitchen, equally suited to raw and cooked applications. When raw, they are sliced thin or cut into sticks for slaws, salads, and vegetable platters, offering a crisp texture and delicate sweetness. When cooked, they may be steamed, roasted, braised, or sautéed, developing a milder, almost creamy flavor. The tender leaves are also edible and can be treated like kale or collards. Small kohlrabies are particularly valued in German, Central European, and Asian cuisines, appearing in stir-fries, gratins, and pickled preparations. They pair well with butter, cream, vinegar, and spices such as dill and caraway.