Have you ever had Kohlrabi? Have you ever even HEARD of Kohlrabi? A few weeks ago I encountered this curious vegetable. I was presented with a lunch menu that had an appetizer of winter root vegetables, and Kohlrabi was one of the vegetables. I ordered it and although I wasn’t blown away with the chosen preparation, it didn’t deter me from learning more about Kohlrabi.
After a quick search I realized that I had seen Kohlrabi many times before and thought it was a turnip. It is also known as knol-khol or German turnip with its origins in Germany. In the German language Kohlrabi means ‘cabbage turnip’, aptly named since it is in the cabbage family of Brassica. The brassica family also includes broccoli, cauliflower, kale, collard greens and brussels sprouts. Vegetables in this family are very high in Vitamin C, phytochemicals that help protect you from cancer, and many other vitamins and minerals.
Very much like cabbage, Kohlrabi has two varietals – white and purple. The bulb has a thick outer layer and looks like a cabbage, but once you cut into it, it is dense like a turnip.
You can eat the leafy greens on the stem as you would the fleshy part. It can be eaten raw, grilled, stir-fried, in soup; apparently very versatile.
I will return with a recipe soon now that I have Kohlrabi washed and chopped – I plan to give Kohlrabi validation in my kitchen.
Feed the wellness in you!