Overview
Kohlrabi is a low, stout cultivar of cabbage in the species Brassica oleracea. It is grown for its swollen, bulb-like stem, which is eaten raw or cooked. The flesh is crisp, pale green or white, and tastes like a mild, sweet cross between cabbage and broccoli stem [1].
Origin and history
Kohlrabi was developed in Europe, likely in the 16th century, as a selected form of wild cabbage. It spread across northern and central Europe and was introduced to North America by European colonists. The name comes from the German “Kohl” (cabbage) and “Rübe” (turnip), though it is not a root vegetable. It remains more popular in German, Austrian, and Eastern European cuisines than in the United States [1].
Varieties and aliases
- German turnip
- Turnip cabbage
- Brassica oleracea Gongylodes group
Culinary uses
Kohlrabi can be eaten raw, sliced into salads or crudité platters, or cooked by steaming, boiling, roasting, or stir-frying. The bulb is typically peeled before use because the outer fibrous layers do not soften appreciably when cooked. Young, small bulbs are more tender and sweet. The leaves are also edible and can be prepared like collard greens or kale. Common pairings include butter, cream, nutmeg, dill, and caraway [1].
Cross-cuisine context
Kohlrabi is most commonly used in European cuisines, particularly in German, Austrian, and Eastern European cooking [1]. Its use in other culinary traditions is not well documented.
Notes for cooks
- Peel the bulb thoroughly before cooking or eating raw. The outer layers remain fibrous and tough.
- Smaller bulbs (golf ball to tennis ball size) are sweeter and more tender. Larger bulbs can be woody.
- Store in the refrigerator for up to two weeks. Remove leaves before storing to prevent moisture loss from the bulb.