All in One
This is one of my favorite varieties of cabbage. It has a spicy hint like a radish, a sweet note like a turnip, and an earthy aroma like a typical cabbage. Yep, I definitely love that one! (Ingredient Special on Kohlrabi)
I finally decided to call it Kohlrabi in this post, which is what it’s called in Germany. There were other options, but none of them really described it correctly. I obviously could not go with ‘cabbage turnip’ because to me, that is an entirely different kind. Nope, this aromatic veggie is a true cabbage, like its cousin the broccoli – no turnip involved.
Like many other plain cabbages, kohlrabi usually plays a minor role in dishes. You can eat it raw, but I suggest moderation because it’s not easy to digest when completely fresh. You can also cook or fry it. This refers only to the standard peeled flesh. But: The peel and greens (both cleaned, preferably from organic production to minimize chemical residue) have amazing qualities as well. The peel and hard parts of the greens will give any homemade vegetable broth a nice depth of flavor. Whenever I can get my hands on kohlrabi peel or greens, I wash, dry, and freeze them. Together with Hokkaido pumpkin seeds, flesh, and herbs from our balcony (fresh in the summer and dried in the winter), they create a rich flavor landscape in the background of any dish.
The fresh greens, on the other hand, are quite versatile. They are a rare specialty if you can get them from the farmers market or your own garden. As I mentioned, I cut off the hard parts and use them to make broth. The soft, crispy greens of the kohlrabi can be cooked or fried. They’re delicious in any hearty dish. Not surprisingly, their nutritional value is higher than that of the cabbage’s pure flesh. I’ve already written about this phenomenon with turnips and other common foods (see [‘The Good Greens’]).
What I had not known until recently is that kohlrabi is a descendant of the common cabbage and does not have a wild ancestor. It was cultivated in vegetable gardens, probably for royalty. From there, it began its successful journey around the globe. You can find it in classic Northern European three-part dishes, Slavic specialties, Mediterranean starters, and Korean stews. Considering its very characteristic flavor spectrum, I find that quite fascinating. It comes in different colors, and if it is fresh and has had the proper time to grow under optimal weather and soil conditions, it has shiny, almost silky skin. The leaves twirl a little around the center, almost like a bouquet of flowers. Beautiful.
I almost forgot to mention that kohlrabi stores very well. You can store it in the fridge or in a cool, dark, dry place, such as a food storage room. In the latter case, however, you must remove the greens beforehand by gently breaking them off from the peel. The natural breaking point will dry into a thin skin that covers the core. If you cut off the leaves too close to the skin, rot will start at the cutting area. The reason for its good storability probably lies in its high vitamin C content, which is actually higher than that of oranges (relative to weight and mass, of course). This is not uncommon for cabbage, by the way. Broccoli and kale have an even higher nutritional value in that respect.
So, next time you walk by the vegetable section, take a closer look at that plain, round fellow. Maybe give it a spot in your next culinary adventure. You will undoubtedly find its good companionship to be a plus in any dish.
Side Notes:
- A dilemma with kohlrabi is achieving ideal cultivation and storage conditions. Therefore, try to buy them directly from farmers or good grocery stores. Resist the impulse to buy the biggest ones. Instead, look for quality skin. Remember, you can use the skin and greens, so there is no waste, which makes this excellent food well worth the price. Small or medium-sized kohlrabies with smooth skin and no breaks or cuts are better than big ones that look like they’re wearing a suit. The freshness of the greens is also a good indicator that you have good cabbage.
- As always, there is a recipe to accompany this special ingredient. This time, however, I took a different approach. Try it for yourself: [‘Lickhob Rapraccio’]