Short description: A sputnik shaped vegetable which belongs to the cabbage (brassicaceae) family. It has a crisp, crunchy texture similar to a broccoli stem or cabbage heart but with a milder flavour. It can be found in two colours; pale green and a less common light purple.
Kohlrabi stems are surrounded by two distinct fibrous layers which generally are peeled away as they do not soften well when cooked. The root is frequently used raw in salad or slaws; it can also be steamed, boiled, baked, grill or roasted. Add them to soups or stews – grate them and toss with grated carrots or apples. Boil them and mash them with potatoes or other root vegetables. Stir-fry them with other vegetables or julienne them and fry them like potatoes. Look for Indian recipes using kohlrabi as they are often used in Indian cuisine.
Kohlrabi leaves are also edible and can be used interchangeably with collard greens or kale.
Kohlrabi is very high in vit. C potassium and vit B6 which all support the immune system.
The name comes from the German “Kohl” (cabbage) and “Rübe” (turnip). Kohlrabi is a commonly eaten vegetable in German-speaking countries, but is also very popular in the northern part of Vietnam as well as the eastern parts of India and Bangladesh where it is called “Ol Kopi”.
Like kale, cauliflower, modern cabbage, Brussels sprouts, broccoli and collards – they are considered by many plant historians to be descendents of the wild cabbage that was found in many parts of Europe over 2,000 years ago.
Kohlrabi is usually available during the cooler weather months, from early autumn through to spring.
Look for unblemished leaves and a bulb that’s three to four inches in diameter; the bulb should not be cracked or overgrown. Store it by cutting off the leaves and wrapping them in damp paper towel and placing in a plastic bag. Leaves can be refrigerated for three to four days and the bulb for several weeks.
Enjoy the new food: Kohlrabi!