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.

 

Stuff Them! (Or . . . The Best Thing to Do With Giant Mushrooms)

Sept 20

My veg boxes are starting to look a bit more interesting again, so it’s with renewed enthusiasm that I pull back the tape sealing the box each week. This week there were the obligatory cabbage, carrots, onions and potatoes, plus a beautiful cauliflower and three newcomers: two cobs of sweetcorn, three massive mushrooms and something purple!

To figure out what the ‘something purple’ was I got on to Google images and searched for ‘purple vegetable’ as I had no other clues. Pretty soon I found a match in ‘kohl rabi’. I’ve heard the name before, but I don’t recall the face – and I certainly have no idea of the taste. I look forward to learning more.

Stuffed Mushrooms

I chose to eat the mushrooms straight away and decided that really the best thing to do with giant vegetables is to get them stuffed. So I brushed the mushrooms inside and out with olive oil and pre-baked them for 10 minutes at 170 degrees.

The stuffing consisted of anything I could find, but included rice, gruyère cheese, sunflower seeds and various finely-diced vegetables, which I cooked as necessary. I spooned the resulting mixture into each mushroom and topped them with a layer of cheese.

The mushrooms then went back into the oven, this time covered with foil, and were baked for a further 15–20 minutes. They tasted OK, but not as nice as my stuffed peppers – mmmmmm. If I do these again, I will look around for some tastier stuffing recipes.

Now I’m off to find out more about kohl rabi, see you soon . . .