In the same family as cabbage, broccoli, and kale, kohlrabi is known as a cruciferous vegetable. Kohlrabi is used in the popular Kashmiri meal Kadam saag; if you like broccoli and cauliflower, you'll adore kohlrabi. Here’s how to use it.
It's totally fine if you've never heard of Kohlrabi before. You probably won't find this veggie in your regular supermarket. You probably haven't seen the green, leafy bulb called for in many recipes either. However, kohlrabi is a highly adaptable and healthy vegetable that is worth your time and consideration.
In terms of nutritional value, kohlrabi is unparalleled among other vegetables due to its high calcium and vitamin C content. And its mild flavour complements a wide variety of dishes, making it simple to prepare, cook, and enjoy. The green vegetable can be kept for weeks without spoiling, and it is easy to store. Learn where to obtain the freshest kohlrabi, how to prepare it, and how to select the most flavorful stalks.
Kohlrabi is a type of cabbage that originated in Germany. Because it resembles both a head of cabbage and a turnip, the word "kohl" in German directly translates to "cabbage" and "rabi" in English. However, kohlrabi is not linked to turnips and is not a root vegetable despite its name. It is more closely related to cabbage, bok choy, broccoli, kale, and cauliflower, and is therefore classified as a cruciferous vegetable. It's a superfood because of how many different ways you can use it and how healthy it is.Leaves are only one more part of the plant that can be eaten.
Kohlrabi, like other cruciferous vegetables, has a mildly bitter, radish-like flavour. The smaller the kohlrabi bulb, the sweeter, crispier, and juicier it is likely to be. Purple kohlrabi has a somewhat more pleasant flavour than its green cousin.
The main component of Kashmiri Kadam Saag is kohlrabi, and it is prepared with only three other ingredients using an easy recipe. Kohlrabi, also known as Ganth Gobi or German turnip, is the main component of this tasty Kadam Saag dish. The cruciferous vegetable has a similar consistency to broccoli or cabbage, but a little sweeter flavour.
Kohlrabi is a great ingredient for its crunch when used raw. The flexible veggie softens during cooking. The bulb can be spiralled into noodles and cooked until al dente for a nutritious alternative to traditional pasta. Cooking kohlrabi until it's soft enough to mash is similar to cooking a potato.
How to buy
You can find kohlrabi at the supermarket either with its leaves still on (typical of farmer's markets) or without them. When purchasing the vegetable, it is important to check that the bulb feels firm and has no soft places or bruises. The bulb should be flawless, with no nicks or scratches. It goes against common sense, but smaller bulbs tend to be sweeter and more tender.
How to cook
Kohlrabi requires little effort to prepare for either raw or cooked consumption. If the stems are still connected, trim them off; however, you should not throw them away as they are edible and can be used to a soup, stew, or casserole. If the centre appears tough, you can remove it with a little knife and toss it. The next step is to use a tiny knife to remove the tough outer skin and top of the bulb. The bulb can be sliced thinly or chopped into cubes.
The leaves of the kohlrabi can be prepared in the same way as collard greens or kale. You can wilt them in olive oil and salt and use them in place of spinach in a stew, or you can eat them raw as the foundation of a salad.
The kohlrabi bulb can be stored, unwrapped, in the refrigerator for up to a month, though its crispness will diminish over time. The flavour will be unaffected, but the texture will suffer if you wait too long to use it if you want to offer it raw. The leaves usually fall off within a few of days. Longevity can be increased by placing the leaves in a plastic bag and wrapping them loosely. The refrigerator crisper is the best place to store both the bulb and the leaves for maximum freshness.