Kohlrabi’s taste and texture are similar to those of broccoli stems and cabbage, although it is slightly sweeter. All parts of kohlrabi including the stem and leaves can be eaten as they contain a significant amount of nutrients. Like many other vegetables in the cabbage family, kohlrabi can be eaten raw or cooked. It also contains more vitamin C than red cabbage, a cruciferous vegetable that has become famous for its exceptionally high levels of vitamin C. So how much vitamin C does kohlrabi provide then? Kohlrabi is a member of the cabbage family, and as such, comes with this family’s signature sweet-but-peppery flavor profile. Spiralize it – A pretty way to serve it raw or cooked. The fluffy little florets—the buds at the top of the stalk that pick up texture and absorb flavors and seasoning beautifully—get all of the love. According to USDA's Nutrition Facts data for kohlrabi, one ounce of this relatively unknown cruciferous vegetable provides a whopping 29 percent of the Daily Value (DV) for vitamin C. By contrast, an equal-sized serving of red cabbage or fresh oranges provides 27% or 25%, respectively, of the Daily Value for vitamin C. But why are vitamin C rich foods, such as kohlrabi, so good for you? Featured Veg: Kohlrabi. After that, how you prep your broccoli stems has everything to do with how you'll be cooking them, the biggest question being whether or not you'll need to peel them. Leaves (& stems if you roll that way) of 2 kohlrabi plants; Scallions or green onions (1 or 2); note, can omit and use garlic or garlic powder instead; Salt & pepper; Olive oil; Chop up the green onions and the stems of the kohlrabi if you’re using them. Tip: If you have no luck in finding purple kohlrabi at your local farmers' market, you can always grow your own if you have a garden. Eat It All Although the bulb of the plant is the most frequently prepared and eaten portion, the leaves are also entirely edible. Basically, if they’re being cooked for a long time, leave the skin on, and if it’s just for a few minutes, peel it. That’s all you need to do. Sauteed Kohlrabi Greens. Rabbits can eat kohlrabi, its stems, and greens in moderation. You can, of course, continue to serve cooked kohlrabi. We like them best in thin, circular coins or diced for the most pleasant texture. Cut kohlrabi leaves into strips, removing stems and thick leaf veins. Yes. All rights reserved. How Does Kohlrabi Taste? Prepare Stem: Wash well, trim ends, and peel … What's more, the high amounts of vitamin C in kohlrabi may enhance your body's fat burning capabilities during a workout. Kohlrabi, also called a German turnip, is a tasty vegetable in the cabbage family. Restaurant recommendations you trust. To revisit this article, select My Account, then View saved stories. Presto change-o! And if you're eating the broccoli stems raw—which we highly recommend—peeling and chopping or slicing thinly as possible is non-negotiable. Kohlrabi can be cooked—boiled or steamed (and then also mashed), sautéed, roasted or fried, but I more often than not use it raw for its appealing mild flavor and pronounced crispness. Forge your own path. When buying kohlrabi bulbs, select vegetables that are firm and solid. Kohlrabi greens are thick and taste best when cooked or steamed, but they are also eaten chopped in salads. You can eat the stems fresh or shred them in salads. When preparing kohlrabi for cooking, trim off the leaves and stems (but don't throw them away – fresh, healthy-looking kohlrabi stems and leafy tops are also edible and make a nice addition to stir-fries). Otherwise you can even eat the leaves and the tender stems. Like many other vegetables in the cabbage family, kohlrabi can be eaten raw or cooked. Black Turtle Bean: The Healthiest Bean on Earth? Amazon.com How Should I … and Amazon.co.uk (in USDA organic quality), and they will yield delicious round black radishes in about 60 days after planting. Or, cut it into bite-sized pieces and eat it raw with your favorite dip. If the skin of the kohlrabi feels particularly thick, you can peel it off carefully with a sharp knife; otherwise, leave the skin on. The stems of kohlrabi have a cabbage-like flavor while the flesh is crunchy and tastes a little like radish. However, the light green (sometimes purple) kohlrabi bulb you see chopped in soups and salads is actually the stem base of the kohlrabi plant, not its root. (And are needlessly expensive—you're just paying them to take the stem off for you.). It doesn’t matter how you do it. Peel kohlrabi, cut into chunks and remove core, if necessary. But if you’re going to put your stems into a stir-fry, cook them in something like a frittata, or blanch them for a dipping scenario, you should definitely peel them. In the Crisper. High heat and the simplest sauce ever make for roasted veggies that feel like a dish, not an afterthought. Leaves are typically cooked but can be sliced thin and dressed raw. Showing how easy it is to prepare and eat raw Kohlrabi. Learn all about the health benefits of your favorite healthy foods: How Sturdy Spiralizers Turn Hard Vegetables into 'Pasta', Superfood in the Spotlight: Collard Greens, Benefits of Drinking Loose Leaf Green Tea, Eating 85% Dark Chocolate is Good for You, 7 Health Benefits of Green Tea (and How to Reap Them), Oven Roasting Times for 60 Common Vegetables. ... De-stem kohlrabi and chop leaves and stems. Now, we’re not talking about broccoli "crowns" here, which are just heads of broccoli that have had the stems pre-removed. How do you "treat them right," you ask? Cook kohlrabi leaves like you would other leafy greens, by either boiling for a few minutes in salted water, or by sautéing with olive oil and garlic until tender. Deglaze with the vegetable stock and add the kohlrabi cubes and strips of leaves. It goes exactly as you’d expect it to go. Laboratory studies show glucosinolates can be converted into isothiocyanates, biologically active substances that have been shown to inhibit cancer cell proliferation and to destroy carcinogens. This is a great way to get kids to eat their kohlrabi! Next, dice or slice the kohlrabi and use it in to add taste and texture to vegetable soups. Not even us, the people telling you to eat broccoli stems. Crecipe.com deliver fine selection of quality Kohlrabi leaves stems recipe recipes equipped with ratings, reviews and mixing tips. But whether or not you peel them, you should definitely be cutting, chopping, or slicing your broccoli stems. Place the kohlrabi bulb on a cutting board and slice off the top and the bottom. Regardless of how you decide to eat kohlrabi, this often-overlooked vegetable can offer a myriad of health benefits, even though it cannot quite beat the nutritional value of broccoli or the famous health benefits of kale. Choose … The bulb of the kohlrabi varies in size and can be either bright purple, pale green or white, … Broccoli stems are most often tossed in the garbage without any thought. To revisit this article, visit My Profile, then View saved stories. The purple kohlrabi variety was found to contain four times as much as glucosinolates as the white variety. 12 to 24 months old: For babies who have developed their chewing and swallowing skills, grate the raw kohlrabi bulb or cut into paper-thin slices and serve on its own. Kohlrabi leaves are most tender and flavorful when harvested in early spring and can be served cooked by sauteing or steam, served raw to salad, or juiced. The bulb is widely used in salads and soups but can also be roasted or sautéed. Heat the oil in a saucepan and sweat the onion cubes until translucent. The fluffy little florets—the buds at the top of the stalk that pick up texture and absorb flavors and seasoning beautifully—get all of the love. You just have to know how to cook with them. Researchers from Arizona State University found that people with low blood concentrations of vitamin C burned 25 percent less fat during a 60-minute walk on a treadmill, compared with those who had sufficient levels of vitamin C in their blood. These are used much like spinach or collard greens. Kohlrabi is undoubtedly one of the best vegetables for people who are looking to slim down. Well, guess what, raw turnip cabbage, or kohlrabi, contains even more vitamin C than fresh oranges! These little sputnik-shaped vegetables come in green or purple, can be eaten raw or cooked, and taste a bit like broccoli stems, but milder and slightly sweeter. Ad Choices. The word kohlrabi is German for “cabbage turnip” ( kohl as in cole-slaw, and rübe for turnip) though kohlrabi is not a root vegetable at all. Made into fritters. A Kohlrabi, also known as a cabbage turnip, shares the same species with collard greens, broccoli, cauliflower, Brussels sprouts, and savory cabbage. A few quick details … Kohlrabi is very low in calories (one ounce of raw kohlrabi weighs in at about 8 calories), and it contains practically no fat. It is delicious steamed, sautéed, roasted, stuffed, creamed, in soup or stew, and eaten raw. Use of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20) and Your California Privacy Rights. Also known as German turnip or turnip cabbage, kohlrabi is a tasty and versatile cabbage variety (crucifer) which is often listed under 'root vegetables' in guide books. Here's a lowdown of the most important health benefits of kohlrabi: Many people believe that navel oranges and other citrus fruits are the ultimate vitamin C champions. Shred up the stems and put them in chicken stir-fry or sautee as a side dish. The potential fat-burning properties of vitamin C might be linked to its role in the production of carnitine, a substance that encourages your body to turn fat into fuel (energy), rather than store it as body fat. Raw Kohlrabi … Kohlrabi, also known as "German turnip," is a cultivar of cabbage and so named because the bulbous stem resembles a turnip.Both the stem and the leaves are edible, and the vegetable can be eaten raw as well as cooked. Add to the dressing to the veggies and enjoy a healthy slaw! You also can grow kohlrabi between rows of onions, lettuce, or radicchio, where its odd appearance becomes strikingly handsome. (Note: Only the skin of the purple kohlrabi is purple; the flesh is creamy white). Chop carrots, kohlrabi, and red cabbage into matchstick pieces, Mix together 1/2 cup mayonnaise, juice of 1/2 lemon, 1 tablespoon apple cider vinegar, and sea salt and fresh ground peppers to taste. Cooking advice that works. While the kohlrabi bulbs are what you’ll usually see being sold, don’t pass up the opportunity to eat the greens — they’re delicious and can be eaten raw in salad if they’re young and tender, or sautéed or steamed like kale, collard, or turnip greens. Set aside. Kohlrabi also makes a delicious slaw, grated or cut into thin matchsticks. Vitamin C can also help keep your skin supple and your bones strong due to its strong antioxidant properties and its ability to stimulate collagen production within your body. The answer is a resounding yes. If you like to add some mild cabbage-like flavor to your salads, you can also grate raw kohlrabi and add it to your salad mix. All parts of the kohlrabi can be eaten, both raw and cooked. The leaves can be eaten raw, tossed … What Does Kohlrabi Taste Like? To peel a kohlrabi remove the tender stems with the leaves. You most certainly can eat kohlrabi raw. However, compared with some other cruciferous vegetables, such as red and white cabbage or Brussels sprouts, the amount of glucosinolates in purple kohlrabi are still relatively low. Smaller kohlrabi tends to taste sweeter; the vegetable develops a sharper, more radish-like flavor as it matures. Shred it and mix with an egg … Purple turnip cabbage (kohlrabi) seeds are available from And while we don’t formally endorse picking broccoli stems out of the world’s trash cans and cooking them, we do endorse making sure they never end up there in the first place. The skin has the rubbery texture of broccoli stems … Eat it raw – It’s wonderful in slaws, salads, or as a vehicle for delicious dips! The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Opt for purple kohlrabi if you can as the purple-skinned variety has been shown to contain more glucosinolates than its white counterpart. Overview Information Kohlrabi is a vegetable that is similar to cabbage, broccoli, cauliflower, kale, collard, and Brussels sprout. The skin of the broccoli stem tends to gets tougher and more fibrous the farther away from the florets you get, but if you’re roasting your broccoli stems in a hot oven, you can usually leave most of the skin on, slice them, and be on your merry way. Then, cut into thin strips. Peel and dice kohlrabi, finely chop onions. It has a rough, spherical shape with a bunch of leafy green stems sticking out of it. We really just want you to use broccoli stems. In 2010, a group of Dutch researchers published a study in the journal Acta Horticulturae comparing the glucosinolate content of 11 Brassica oleracea crops, including two turnip cabbage cultivars (a purple kohlrabi variety known as 'Kolibri' and a white variety called 'Korist'). Learn how to cook great Kohlrabi leaves stems recipe . Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Cook everything together over medium heat for about five to ten minutes. Kohlrabi has a sweet and mild taste, similar to cabbage heart and broccoli stem. The recommended planting time is early spring for a summer harvest, and late summer for fall and winter harvests. Kohlrabi is versatile in the kitchen as you can prepare and eat it in several different ways. Cut off any thick parts of the stem and add them to a skillet with a knob of butter and pinches of salt, pepper, and red pepper flakes. Some good options are to grate the bulb using a mandolin to create a salad tossed with olive oil and celery salt or eat … But the stems can absolutely be eaten if you treat them right, and are completely delicious—like the florets, but more mild and sweet, almost like kohlrabi. Kohlrabi recipes can also be made with the greens of the vegetable — they’re fantastic in a stir-fry, and you can use the stems in stocks and broths. Get one of our Kohlrabi leaves stems recipe recipe and prepare delicious and healthy treat for your family or friends. © 2020 Condé Nast. There are certain 2-for-1 deals that people expect and rely on. Kohlrabi leaves are attached to the plant's base and are edible. You can identify this veggie because it has a round bulb of either white, purple, or pale green with long stems and leaves. No one wants to eat a big log of broccoli stem. Begin sautéing on medium while you chop up the kohlrabi leaves. And we’d like to talk about the most underrated: buying a head of broccoli and getting broccoli stems for free. Run a Y-peeler down the sides of the stem, until the darker green skin gives way to the pale green, almost-white flesh. Slicing stems make them easy to cook, especially when they're sliced into coins. However, the light green (sometimes purple) kohlrabi bulb you see chopped in soups and salads is actually the stem base of the kohlrabi plant, not its root. Kohlrabi leaves stems recipe recipe. While it may look like it is a root grown in the ground, it is actually a bulb that grows just above ground. If you have a particular way of eating it post it in the comments section below. You do you!) Interestingly, however, the glucosinolate content of cruciferous vegetables can vary significantly from one crucifer to another. In fact, you know you are getting a nice fresh kohlrabi if the leaves are still attached. (Just me?). Written in collaboration with the editors of Prevention magazine. A packed cup is enough for a two-pound weighing rabbit. Kohlrabi is part of the brassicae family, which includes cabbage, brussels sprouts, kale, and broccoli. Also make fritters with grated kohlrabi ( recipe below ) to peel a kohlrabi remove the tender stems thin... Cutting, chopping, or as a side dish be sliced thin and dressed raw Bean: the Healthiest on! Eat it raw or cooked saucepan and sweat the onion cubes until translucent take the stem, until the green! Studies have found a link between a high consumption of cruciferous vegetables can vary from!, and Brussels sprout us, the high amounts of vitamin C than fresh oranges make. For about five to ten minutes expensive—you 're just paying them to take the stem and leaves kohlrabi! Or shred them in chicken stir-fry or sautee as a substitute for spinach in! It ’ s wonderful in slaws, salads, or as a medicine Information kohlrabi is purple the. 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Kohlrabi leaves stems recipe recipe and prepare delicious and healthy them, you have a cabbage-like while! Skin of the stem and leaves, raw or cooked you also can grow kohlrabi between rows of,! The leaves and the tender stems with the leaves are typically cooked but can also roasted. A side dish sweet, tender vegetable you can just cook it into bite-sized pieces and it! A two-pound weighing rabbit one thing, vitamin C helps keep your immune system strong and healthy the skillet cook! Raw – it ’ s wonderful in slaws, salads, or you prepare. Then View saved stories the recommended planting time is early spring for a great way to dressing. You ’ d expect it to go pleasant texture sweeter ; the flesh is creamy white.! Into your salad for a summer harvest, and late summer for fall and winter.... A nice fresh kohlrabi if the leaves are attached to the dressing to pale! 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