Kohlrabi

What Is Kohlrabi?

Kohlrabi (Brassica oleracea var. gongylodes) is a vegetable in the same species as cabbage and broccoli, with a stem that swells above ground to form a bulb. In Turkish, it is also known as “alabaş.” Varieties have pale green or purple skin.

The swollen stem is the part eaten. Raw, it is crisp and sweet, somewhere between an apple and a radish; cooked, it is soft and sweeter. Its leaves can also be cooked like cabbage.

Kohlrabi Nutrition Facts

Per 100 g, raw kohlrabi provides approximately 27 kcal of energy, 3.6 g of fiber, and a notable amount of vitamin C; it also contributes potassium. It is a low-calorie, water-rich vegetable.

What Are the Benefits of Kohlrabi?

With its low calorie content and fiber and vitamin C, kohlrabi can be a light part of a balanced diet.

This is general information. Kohlrabi is a food and is not a substitute for medical treatment.

How to Choose Kohlrabi

Good kohlrabi is firm, heavy, uncracked, and medium-sized; very large specimens may be woody. Specimens with fresh, upright leaves are fresher.

• The bulb should be firm, heavy, and uncracked.
• Choose medium-sized bulbs; very large ones may be woody.
• The leaves should be fresh and upright.

How to Store Kohlrabi

Separate the leaves from the bulb, then store the bulb in the refrigerator crisper for 1–2 weeks. The leaves wilt sooner and should be used within a few days.

How to Use Kohlrabi in the Kitchen

Peel kohlrabi and use it raw in salads and pickles, or cooked in sautéed dishes, soup, purée, and baked dishes; it can also be grated into slaw-style salads.

How to Make Kohlrabi Salad

Cut peeled kohlrabi into thin matchsticks or grate it, then mix it with ingredients such as carrots and apples. Toss with lemon, olive oil, or a yogurt-based dressing.

How to Cook Kohlrabi

Cut kohlrabi into cubes or slices, then boil and mash it, sauté it, or roast it in the oven. When cooked, it becomes sweet and tender.

What Recipes Use Kohlrabi?

Kohlrabi slaw, kohlrabi soup, sautéed kohlrabi, and roasted kohlrabi are its best-known uses.

Frequently Asked Questions

Is kohlrabi a turnip?

No. Although it resembles a turnip, kohlrabi is a brassica whose stem swells above ground, while a turnip is a root vegetable.

What does kohlrabi taste like?

Raw, it is crisp, mildly radish-like, and sweet; cooking makes it sweeter and softer, with a cabbage-like flavor.

Can you eat kohlrabi skin?

The outer skin can be tough and fibrous, so kohlrabi is usually peeled; the thin skin on young specimens may be left on.

Can you eat kohlrabi leaves?

Yes. Fresh leaves can be boiled or sautéed like cabbage or Swiss chard.