History
A reasonably “new” vegetable was introduced in the United States in the 19th century, namely kohlrabi. Kohlrabi has been a popular vegetable in Europe since the 16th century and is often referred to as a cabbage turnip. The name kohlrabi is German, “kohl” meaning cabbage, and “rabi” meaning turnip. Sometimes mistaken for a root, the kohlrabi is a globe-shaped stem from which leaves grow. These leaves can be consumed in a salad. The most common colors of kohlrabi are white (or light green), and purple. The purple type has a spicier flavor than the white, which is sweeter. The flavor is often described as naturally sweet with flavors resembling that of apple, radish, and baby turnips.
Kohlrabi can be consumed raw, stewed, stir-fried, steamed, and braised. The crispy texture and tasty flavor makes it a good compliment to many dishes.
When choosing a kohlrabi, select small or medium sized without bruises, soft spots, yellowing or the leaves, or cracked. Larger sized kohlrabi can be tougher and less flavorful.
Peel the kohlrabi and cut into julienne strips for a salad, or slices or wedges for steaming. Wedges and slices are also suitable for braising and stir-frying. Cook until tender.
Nutrition Information
Kohlrabi belongs to the Brassica family, along with other cabbages. It contains phytochemicals, which are believed to have anti-cancer properties. In addition, kohlrabi is a good source of vitamin C.
Nutrient Analysis of 1/2 cup cooked kohlrabi (sliced): calories: 24, carbohydrates: 5.5 g, protein: 1.5 g, fat: 0 g, cholesterol: 0 mg, sodium: 17 mg, fiber: 1 g, vitamin C: 44 mg