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Cabbage Family

KOHLRABI


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

While it is still fairly popular in Germany and middle Europe, the kohlrabihas few fans in the United States. Each year less and less kohlrabi arrivesat the marketplace, yet it deserves more popularity. Kohlrabi has a nicemild flavor when cooked and is surprisingly crisp, crunchy, and juicy whenserved raw. Cut off the tops if you plan to store the kohlrabi for a fewdays. If the tops are green and fresh, they can be cooked like spinach orany 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 therefrigerator.

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

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

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