June 3, 2007
About Kohlrabi
Kohlrabi (Brassica oleracea Gongylodes Group) is a stout cultivar of the cabbage. The name comes from the German Kohl (“cabbage”) plus Rabi (“turnip”), because the swollen stem resembles the latter. Its origin in nature is the same as that of cabbage, broccoli, cauliflower, and brussels sprouts: they are all bred from, and the same species as, the wild mustard plant. It was apparently developed in northern Europe shortly before the 16th century. The first description of kohlrabi was by a European botanist in 1554. By the end of the 16th century it was known in Germany, England, Italy (where the Romans called it “Pompeii cabbage”), Spain, Tripoli and the eastern Mediterranean. It is said to have been first grown on a field scale in Ireland in 1734 and in England in 1837. In the United States, records of its use go back to 1806.
It’s a distinctive-looking vegetable with a swollen, nearly spherical, Sputnik-like shape, pale green and purple-tinged, marked by points where the leaf stems were attached.
Recently rediscovered by many chefs, it has gained an enthusiastic new following and is being paired with exotic flavors in many innovative dishes.
The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. The young stem in particular can be as crisp and juicy as an apple, although much less sweet.
Storage Tips
Store kohlrabi, refrigerated and wrapped in plastic, for up to a week.
Simply rinse under cool running water.
The leaves of the kohlrabi are edible but are most often trimmed off and discarded. If cooked, the leaves have a flavor similar to kale.
Kohlrabi can be eaten either raw or cooked.
Kohlrabi should be peeled to remove the fibrous layer just under the skin. It can be peeled after cooking.
Cooking Tips
Peel kohlrabi, cut it into 1/4” slices or sticks and sauté in butter or olive oil, or boil and mash like potatoes.
Kohlrabi, if not served raw, can be cooked like turnip or celery root. It can be prepared as crudités, grated, used in gratins, soups, stews or purées, sautéed or steamed.