Kohlrabi

Brassica oleracea Gongylodes Group

Kohlrabi (Brassica oleracea Gongylodes Group) is a low, stout cultivar of the cabbage which has been selected for its swollen, nearly spherical stem. The name comes from the German kohl (cabbage) plus rabi (turnip), because the swollen stem resembles the latter.

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.

Varieties include White Vienna and Purple Vienna.

Some varieties are grown as feed for cattle.

External links

• Kohlrabi recipes
• Nutrition facts
• Kohlrabi and Brussels Sprouts Are European