Food

Food Information

Vegetables

Cabbage Family

KOHLRABI

The kohlrabi is an unusual-looking cabbage. It resembles a root vegetable rather than head cabbage and is sold banded in bunches. A bunch of kohlrabies looks somewhat like a pale green bunch of beets. Yet unlike the beet, the bulb of the kohlrabi is produced above ground.

While it is still fairly popular in Germany and middle Europe, the kohlrabi has few fans in the United States. Each year less and less kohlrabi arrives at the marketplace, yet it deserves more popularity. Kohlrabi has a nice mild flavor when cooked and is surprisingly crisp, crunchy, and juicy when served raw. Cut off the tops if you plan to store the kohlrabi for a few days. If the tops are green and fresh, they can be cooked like spinach or any other leafy green. Cook as you would cook cabbage: boil, steam or sauté (but don't over sauté, it will get bitter quickly). Store in the refrigerator.

It is at peak of season from late spring to early fall. However, since it is also grown on a limited scale during the winter months in Florida, Texas, and California, kohlrabi is available twelve months of the year. Along with the more common pale green variety, there is also one that is a very pretty purple-red in color.

Select kohlrabies that look fresh and crisp. Avoid those with wilted yellow leaves. Size is important, because if the bulbs are too large, they may be woody. For size, select kohlrabies that are no bigger than the acceptable size of beets.

Deamer 5/97