Kohlrabi is not as known in the United States as it is in other countries, but it is delicious and so worth learning about. It belongs to the Brassica family of vegetables. This sweet bulb is very popular in Europe, especially in Germany (coming from the German word “kohl,” meaning cabbage, and the Swiss word “rabi,” meaning turnip). It is often eaten raw because it’s easily digestible, just peeled and sliced up, like one would eat an apple.
Kohlrabi is green or purple in color. They are planted in early spring or in the fall, where they can be seen in grocery stores or local farmers’ markets. Both types must be eaten young when they are crisp and juicy; otherwise, they turn tough and “woody.” Also, avoid purchasing cracked bulbs. Kohlrabi can be shredded and made into a cooked cabbage-like dish, steamed or sautéed or cooked like collard greens, or used in stir-fry and cooked in soups or stews. Kohlrabi is easily digestible, and the stems and leaves are also edible (even the stems and leaves contain more vitamin C and calcium than the bulb itself). They low in sodium and high in fiber and stay fresh for about a week when refrigerated.
Simply peel of the think skin, not cutting too much for the top section, (the sweetest part), slice and enjoy!
Kohlrabi can be purchased in bundles, in grocery stores or at farmers’ markets.
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