What does kohlrabi mean


Kohlrabi is a vegetable that is part of the cabbage family and is also known as “German turnip”. It is a popular choice in Germany, and is slowly becoming popular around the world. It has a crunchy texture and can be eaten raw or cooked.

Let’s explore further and get to know kohlrabi better:

Definition of Kohlrabi

Kohlrabi is a rather unusual vegetable that belongs to the family of cruciferous vegetables, which includes broccoli, Brussels sprouts, kale and cabbage. It has a somewhat unique taste and shape that resembles that of a turnip. Kohlrabi is among one of the easier growing vegetables with edible leaves and roots.

Kohlrabi is German for “cabbage turnip” – it is thought to have originated in parts of Northern Europe around 16th century. Its name implies its shape and texture: the word “kohl” meaning cabbage and the word “rabi” meaning turnip. The most common variety available in North America has green skin with white flesh underneath. It can also be found in other colors such as purple or white.

The edible portion of kohlrabi consists of both its bulb-like stem (often referred to as “bulb“) as well as its leaves, although many recipes will call for using only the stem (bulb), generally these can be used interchangeably depending on what you are cooking or baking. The texture is similar to that of a turnip – crisp yet mild – making it great for raw eating or adding crunch to salads, stir fries and cooked dishes alike. In terms of flavor, kohlrabi has a subtle earthiness reminiscent of its cruciferous cousin – broccoli.


Kohlrabi is a vegetable that originated in Germany, although it is now found around the world. It is believed to have been first cultivated in the late 16th century and is a member of the cabbage family. The name is derived from the German words ‘Kohl’ and ‘Rabi’, which mean ‘cabbage’ and ‘turnip’ respectively.

Over the centuries, kohlrabi has been used in many dishes and has become quite popular in many countries. Let’s dive into the history of kohlrabi.

Origins of Kohlrabi

Kohlrabi, or Brassica oleracea var. gongylodes, is a cool-weather vegetable in the same family as cabbage and cauliflower. It has been cultivated for centuries and is believed to have originated in Italy before being brought to southeastern Germany in the 16th century. Its German name Kohlrabi can be translated to mean “cabbage turnip” because it looks like a swollen version of a turnip, albeit with an interesting bulbous shape.

The kohlrabi bulb can have a green, purple or white hue, depending on variety. When purchasing kohlrabi from a market or grocery store, look for bulbs that are firm and heavy for their size and free from blemishes. Generally speaking, smaller sizes tend to be more tender than larger sizes; however, this doesn’t apply to all varieties of kohlrabi. The foliage atop the bulb should appear fresh and wilt-free—this is an important indicator of how recently the bulb was harvested.

In addition to its use as food, kohlrabi can also be used medicinally thanks to its mineral-rich seeds which are said to aid digestion and reduce inflammation when consumed internally or externally.

Spread of Kohlrabi

Though kohlrabi is native to the Mediterranean and Western Asia, it has been cultivated and spread around Europe and Asia since the early sixteenth century. After that, it made its way over to America on several occasions but did not become widely accepted until the late 1890s. Today, the vegetable is found in many parts of the world including China, India, Europe, North America and South Africa.

Unlike other vegetables that are easily transported from one place to another – such as potatoes or onions – kohlrabi does require a bit more patience when it comes to long-distance transportation. Kohlrabi must be harvested in its immature stages for it to remain edible during shipment which can create challenges when a proper storage system is needed during transit. Though there are different methods used during transport today that allow for kohlrabi’s safe transportation and consumption worldwide.

Nutritional Benefits

Kohlrabi is a vegetable that is native to southern Europe and is a member of the Brassica family. It has a mild flavor and can be eaten both raw and cooked. Nutritionally, kohlrabi is an excellent source of dietary fiber, vitamins, minerals, and antioxidants. In addition, it is low in calories, making it a great choice for those looking to lose weight.

Let’s explore the nutritional benefits of eating kohlrabi:

Nutrients in Kohlrabi

Kohlrabi is a nutritional powerhouse that is full of valuable vitamins and minerals. This vegetable is an excellent source of vitamin C, folate, potassium and dietary fiber. It also provides protein, calcium and phosphorus.

Eating kohlrabi can provide a range of health benefits due to its nutrient content. Vitamin C in kohlrabi plays an essential role in supporting immunity and protecting cells from oxidative damage, while dietary fiber supports healthy digestion and contributes to feelings of fullness after meals. Additionally, potassium helps regulate blood pressure levels by reducing water retention, while folate helps to form red blood cells in the body and promote healthy neural development.

Kohlrabi also contains trace amounts of carotenoids like beta-carotene that provide antioxidant protection for cells and fight inflammation throughout the body. Eating this cruciferous vegetable can therefore help reduce risk for chronic conditions like diabetes, heart disease and some forms of cancer.

Health Benefits of Kohlrabi

Kohlrabi, which belongs to the same family as broccoli and cabbage and is also known as “German turnip”, is a nutritious vegetable that can be eaten raw or cooked. Kohlrabi is a powerhouse of nutrients and offers numerous health benefits. It contains vitamins, minerals, antioxidants and important phytonutrients that have several therapeutic properties.

Kohlrabi is rich in fiber which helps keep your digestive system healthy. It also provides vitamins C, A, K and B6 plus minerals such as iron, zinc, calcium magnesium and potassium. These nutrients help to keep you healthy by:

  • Managing cholesterol levels
  • Supporting circulation
  • Boosting bone health
  • Shielding from oxidative damage
  • Aiding in wound healing
  • Regulating blood pressure
  • Producing energy-sapping red blood cells
  • Protecting against cancer and digestive issues
  • Improving heart health
  • Regulating the immune system
  • Aiding brain function
  • Aiding vision health
  • Controlling weight.

In addition to its nutrient content, kohlrabi has unique phytonutrients that can contribute to overall good health. These phytonutrients are not only beneficial for protecting the body from free radicals but also help reduce inflammation associated with some chronic illnesses such as diabetes, arthritis and cardiovascular disease. The presence of glucosinolates in kohlrabi means it can help detoxify the body of any environmental pollutants or toxins consumed through food or water intake.

By including kohlrabi in your regular diet you will be able to take advantage of all these nutritional benefits for better overall wellbeing.


Kohlrabi is a versatile vegetable that can be eaten raw or cooked, as well as used in a variety of dishes. When it comes to preparation, kohlrabi is fairly simple. To get started, you will need to peel the skin off the bulb before preparing it. Once peeled, kohlrabi can be prepared in a variety of ways including:

  • Roasting
  • Boiling
  • Baking

Read on to learn more about the best preparation techniques for kohlrabi.

How to Cut Kohlrabi

Kohlrabi is an nutritious and tasty vegetable that has become increasingly popular in recent years. To prepare it, you’ll need to first peel away the tough outer skin with a vegetable peeler before cutting it into pieces for cooking or eating raw. Here’s a step-by-step guide for cutting the kohlrabi:

  1. Start by washing the kohlrabi under cold running water. Dry with some paper towels and then use a vegetable peeler to remove the tough outer skin from the outside of the kohlrabi.
  2. Cut off any dry or wilted leafy ends from the top of the kohlrabi bulb.
  3. Cut away the root end at the bottom of the kohrlbi bulb so that you can see where it begins to curve inward towards its center core.
  4. Start making thin slices downward from top to bottom and then turn your knife on a diagonal angle when you get close to reaching that core center. Continue to gently slice while rotating as needed until you reach all way down and have cut up all your pieces of khrlbi into cubes, wedges or slices, depending upon how thickly or thinly you want them cut up.

Enjoy your freshly prepared rkohlbi!

How to Cook Kohlrabi

Kohlrabi is a versatile vegetable that can be eaten raw or cooked. This root vegetable belongs to the same family as cabbage, broccoli, kale, and collard greens. Although it has a mild flavor on its own, kohlrabi pairs well with salad dressings, butter, garlic and cheese sauce. Here are some tips for cooking fresh kohlrabi.

  • Boiling Kohlrabi
    • Kohlrabi can be boiled whole or cut into cubes; boiling time will vary depending on size of the piece. To preserve nutrients and flavor, add kohlrabi at the end of the boiling process instead of at the beginning; when it’s tender (pierce with a fork), remove it from heat and enjoy as is or in stew recipes. Be sure not to overcook the kohlrabi or else you’ll lose its flavor and texture.
  • Steaming Kohlrabi
    • Steam small cubes of kohlrabi until they turn soft and tender (this should take about five minutes) before tossing in salads or adding to your favorite dishes for an extra crunchy texture and earthy flavor. You can also steam larger pieces of this root vegetable and enjoy like mashed potatoes!
  • Sautéing Kohlrabi
    • Cut into thin slices or small cubes next – toss in olive oil before adding around one cup of water (for every four servings). Cover pot with lid, let simmer until water evaporates (about ten minutes), stirring occasionally to avoid sticking/burning/scorching. Uncover pot once all liquid is evaporated; increase heat so kohl rabi can brown lightly. Serve warm as side dish or incorporate into rice recipes and soups!


Kohlrabi is a vegetable that belongs to the cabbage family and has a mild, sweet flavor. It is high in fiber, Vitamin C, and is a good source of antioxidants. Kohlrabi can be eaten raw or cooked, making it a versatile and nutritious addition to any diet.

In conclusion, kohlrabi can be a great way to add flavor and nutrition to your meals, without having to sacrifice taste.

Summary of Kohlrabi

Kohlrabi is a type of edible plant that belongs to the Brassica family, which includes cabbage, broccoli, kale and Brussels sprouts. It is usually grown as an annual vegetable in temperate climates and can have either purple or green skin. The bulbous base, which looks like a turnip but tastes quite different, grows above the soil and is popular for its mild flavor and versatility in cooking.

Kohlrabi is typically high in moisture content, delivering plenty of valuable vitamins and minerals to the body. Its main nutrient is potassium, but it also contains magnesium, copper, phosphorus and vitamin C. These beneficial nutrients can provide numerous health benefits such as reducing inflammation, controlling cholesterol levels and supporting neurological function.

Kohlrabi can be cooked in many ways or incorporated into recipes such as stews, soups or salads. With its sweet flavor profile and added crunchiness from the bulbous base– kohlrabi provides a unique flavor to any dish. Additionally, its leaves are edible when cooked down for use in salads or stir-fries– making it a truly versatile ingredient for any kitchen!