John Myers
Kohlrabi belongs to the cabbage family. In contrast to white cabbage, it does not consist of leaves or flowers like broccoli but forms an above-ground tuber. Kohlrabi was created by crossing wild cabbage and turnip. Kohlrabi comes in white or, less commonly, blue bulbs.
Origin
The kohlrabi probably comes from Northern Europe. Secure evidence of its existence has only existed in Europe since the 16th century. It is considered a typical German vegetable and that is why its name has often been adopted in other languages.
Season
Kohlrabi is available all year round. From the local harvest, it comes out of the greenhouse between April and June. It is cultivated outdoors from May to November. Further cultivation takes place in Spain, Italy, and Portugal.
Taste
Kohlrabi tastes less intensely of cabbage and has a slightly sweet, nutty aroma.
Use
Kohlrabi is often used in soups and stews, but also goes well in casseroles and gratins. As an accompaniment to meat, filled with minced meat or rice, it tastes delicious. You can also prepare it raw as a salad or raw vegetable or use our recipe to form crispy kohlrabi chips or serve our low-carb kohlrabi lasagne. The young kohlrabi leaves are also edible and can be used like other leafy vegetables.
Storage
You should remove the large leaves from the kohlrabi as they draw moisture from it. Kohlrabi will keep for a week in the vegetable compartment of the fridge. Approx. 8 months deep-frozen in sticks or slices.
What’s the best way to eat kohlrabi?
Slices and sticks can be stir-fried, and the whole stem can be hollowed out and stuffed with a veggie and rice or meat filling and baked like stuffed peppers. Kohlrabi greens are the top leaves that shoot off up the sides, and they can be cooked like spinach, or thinly sliced and added raw to salads.
What is kohlrabi taste like?
A member of the cabbage family, kohlrabi carries a signature sweet-but-peppery flavor profile, with a taste and texture reminiscent of broccoli stems. When buying kohlrabi, pick vegetables that are firm and solid, never squishy.
Is kohlrabi a cabbage or turnip?
Despite its secondary name, kohlrabi is not a root vegetable and does not belong to the turnip family. Instead, it belongs to the Brassica, or mustard family, and is related to cabbage, broccoli, and cauliflower. It has long leafy stems and a round bulb that’s usually purple, pale green, or white.
Is it better to eat kohlrabi raw or cooked?
Kohlrabi is equally tasty raw or cooked. Brad likes to thinly shave the peeled, raw bulbs into matchsticks (you can use a mandoline for help with this) and toss them into a slaw.
Can you eat too much kohlrabi?
Kohlrabi is a healthy ingredient, and it’s low in calories. Eating too much of any cruciferous vegetable can cause gas that can make you uncomfortable.
What do you do with kohlrabi?
Kohlrabi is incredibly versatile. Cut or slice as desired, steam, and most anything goes. Add steamed kohlrabi to dishes, like stir-fries, pasta, soups, and stews. It’s also fun to mash them with cauliflower or potatoes.
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