Today is Fruits And Veggies Monday hosted by our lovely @lenasveganliving and I'm going to post about kohlrabi or German turnip or turnip cabbage, as you like. Karalábé in Hungarian, gulie in Romanian, cavolo rapa in Italian.
Kohlrabi can be eaten raw in salad or slaws, just make sure you pick the young ones that are not woody. The taste and texture of it are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin.
According to Wikipedia kohlrabi is an important part of the Kashmiri diet and one of the most commonly cooked foods. It is prepared with its leaves and served with a light soup and eaten with rice. I found another interesting piece of information about kohlrabi which says that in Cyprus it is popularly sprinkled with salt and lemon and served as an appetizer.
These photos are from our garden. You can see white and purple kohlrabi but I bet there are more types which we don't have here.
Usually I make kohlrabi soup with carrot, onion rise and sometimes I add iceberg lettuce or cauliflower. Another version is the stuffed kohlrabi or pottage.
Kohlrabi is full of nutrients and minerals like copper, potassium, manganese, iron, and calcium, as well as vitamins, such as vitamin C, B-complex vitamins, vitamin A, and vitamin K. It is also high in dietary fiber and antioxidant compounds, such as phytochemicals and various carotenes.
Health benefits of kohlrabi: improves bone strength, prevents cancer, regulates blood pressure, improves digestion, prevents anemia, boosts your energy level, helps in weight loss, improves body metabolism.
I would strongly recommend you to have one or two each week. Just peal one and eat it. It hydrates you, it's refreshing and healthy. What else do we need? It's way better than taking pills and supplements.
I'm supporting the Make It Healthy Project! You can read more about it HERE