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
- South-of-the-border Kohl Rabi Snacks – a zingy raw snack with lime and chilli
- Kohl Rabi With Parmesan – billed as a good recipe for kohl rabi beginners
- Kohl Rabi Indian Style – a spicy dish full of wonderful Indian flavours
- Kohl Rabi and Apple Slaw – a creamy coleslaw with a difference
- Kohl Rabi Ham Bake – a gorgeous sounding mix with ham, cream and nutmeg.
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.