Kohlrabi

What Is Kohlrabi?

Kohlrabi (Brassica oleracea var. gongylodes) is a vegetable of the same species as cabbage and broccoli, with a stem that swells above ground into a bulb; it's also known in Turkish as “alabaş.” There are light green and purple-skinned varieties.

Its swollen stem is the main part eaten; raw it's crunchy and slightly sweet, somewhere between apple and turnip, while cooked it becomes soft and sweeter. Its leaves can also be cooked like cabbage.

Nutritional Value of Kohlrabi

100 grams of raw kohlrabi contains about 27 kcal of energy, 3.6 g of fiber, and a notable amount of vitamin C; it also contributes to potassium. It's a low-calorie, juicy vegetable.

What Are the Benefits of Kohlrabi?

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

This information is general; kohlrabi is a food, not a substitute for medical treatment.

How Is Kohlrabi Selected?

Good kohlrabi is firm, heavy, crack-free, and medium-sized; very large ones can be woody. Ones with fresh, upright leaves are fresher.

• Bulb should be firm, heavy, and crack-free
• Medium size preferred; very large ones can be woody
• Leaves should be fresh and upright

How Is Kohlrabi Stored?

Kohlrabi's leaves are separated from the bulb, and the bulb keeps for 1–2 weeks in the crisper drawer of the fridge; the leaves wilt faster and should be used within a few days.

Using Kohlrabi in the Kitchen

Kohlrabi is peeled and used raw in salads and pickles, and cooked in sautés, soups, purees, and baked dishes; it's also grated and added to slaw-like salads.

How Is Kohlrabi Salad Made?

Peeled kohlrabi is cut into thin matchsticks or grated and mixed with ingredients like carrot and apple; it's tossed with lemon, olive oil, or a yogurt-based dressing.

How Is Kohlrabi Cooked?

Kohlrabi cut into cubes or slices can be boiled and made into a puree, sautéed, or roasted in the oven; once cooked it becomes sweet and soft.

What Recipes Is Kohlrabi Used In?

Kohlrabi slaw, kohlrabi soup, sautéed kohlrabi, and baked kohlrabi are the best-known uses.

Frequently Asked Questions

Is kohlrabi a turnip?

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

What does kohlrabi taste like?

Raw it's crunchy, mildly turnip-like, and slightly sweet; cooked it becomes sweeter and softer, with a cabbage-like flavor.

Is kohlrabi's skin edible?

Since the outer skin can be tough and fibrous, it's usually peeled; on young specimens the thin skin can be left on.

Are kohlrabi leaves edible?

Yes; the fresh leaves can be boiled or sautéed like cabbage or chard.