Kohl Rabi – What It Is and What to Do with It

Kohl rabi

So, What’s This Kohl Rabi Then?

Introducing the Sputnik Cabbage Turnip . . .

Kohl Rabi seems to be most commonly described as a spherical, Sputnik-like relative of the cabbage. Translate its name and the German ‘kohl’ becomes cabbage, while the ‘rabi’ is linked to the word Rübe, which is Swiss-German for turnip (a reference to its shape, not its taste).

Often misclassified as a root vegetable, it grows just above the soil line, and comes in white (light green) and purple varieties. It is a member of the brassica family of vegetables, which includes: broccoli, brussel sprouts, cabbage, cauliflower, kale, mustard and sweeeeeeeeede.

Kohl Rabi Nutrition

Nutritionally, kohl rabi is a very good source of fibre, Vitamin C, Vitamin B6, Potassium, Copper and Manganese, and a good source of Vitamin B1 (thiamin), Vitamin B9 (folate), Magnesium and Phosphorus.

What Does Kohl Rabi Taste Like?

Well, I read that you can eat it raw and that the small green varieties have a sweetness similar to an apple, but my kohl rabi is BIG and purple.

With a potato peeler I took off the skin, which was thinner than I had imagined. I was met with a smell similar to that of cabbage stalk. Eaten raw it was certainly crunchy like an apple, but it tasted like, well . . . cabbage stalk.

Kohl Rabi Recipes

I searched for recipes on the Green Earth Institute and Simply Recipes websites, and chose to try Kohl Rabi Hash Browns, which were alright (but nothing to blog home about).

Here are some more kohl rabi recipe ideas:

My final verdict on kohl rabi? It’s alright! Next time I’ll try it a different way. The recipe for Kohl Rabi Indian Style sounded pretty good.

 

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