This website uses cookies, pixels, and other tracking technologies to personalize content, analyze how our site and apps are used, and create aggregated statistics.
We disclose data about site and app users to third parties so we can target our ads to you on other websites, and those third parties may use that data for their own purposes.
For more information on how we collect, use, and disclose this information, please review our
Privacy Policy.
Continued use of this site means you consent to our Privacy Policy.
Green kohlrabi is medium to large in size with a round, bulbous stem averaging 7-10 centimeters in diameter and long leafy greens growing directly from the stem. The swollen stem’s skin is pale green, firm, and smooth, covered by two layers of rosette-shaped, dark green leaves. Underneath the skin, the flesh is bright white, aqueous, dense, and crisp with a faint, cabbage-like scent. Green kohlrabi is juicy and crunchy with a mild, peppery, and sweet flavor reminiscent of broccoli, cabbage, and cucumber.
Seasons/Availability
Green kohlrabi is available year-round, with a peak season in the early fall through spring.
Current Facts
Green kohlrabi, botanically classified as Brassica oleracea, is a bulbous stem that grows above ground on a leafy plant and is a member of the Brassicaceae or cabbage family. The common name kohlrabi is derived from is the Germanic word ‘kohl’ meaning “cabbage” and ‘rabi’ meaning “turnip,” and can be found in markets with or without the large greens still attached. Kohlrabi is often called a root even though it is technically a stem and is favored for its crunchy and sweet flavor, utilized in both raw and cooked applications.
Nutritional Value
Green kohlrabi is high in vitamin C and is a good source of both fiber and potassium. The nutrient-dense stem also contains high amounts of phosphorus, magnesium, calcium, and iron.
Applications
Green kohlrabi is best suited for both raw and cooked applications such as frying, steaming, roasting, boiling, and sautéing. Before consuming, the tough outer layer of skin should be peeled or removed, and when raw, the stem can be shredded for slaws, salads, or fritters. The stem can also be sliced into chunks and added to soups, stews, roasts, and vegetable stir-fries, or it can be steamed and used in omelets, pasta dishes, risotto, empanadas, or calzones. In addition to steaming and boiling, Green kohlrabi can be baked, like home fries, braised and roasted, or stuffed with other vegetables and meat. The leaves are also edible and can be prepared steamed or sautéed, similarly to kale or collard greens. Green kohlrabi pairs well with mint, dill, eggplant, bok choy, mushrooms, carrots, potatoes, apples, avocado, pomegranate seeds, lentils, and hazelnuts. The green leaves should be immediately removed, wrapped in a damp paper towel, and stored in a plastic bag in the refrigerator for 1-3 days. The bulbous stem will keep for several weeks when loosely stored in the crisper drawer of the refrigerator.
Ethnic/Cultural Info
Kohlrabi is known as the “cabbage turnip” and is a popular vegetable in Hungary, Germany, northern France, Italy, Russia, and Asia. In Hungary, kohlrabi is commonly cooked and pureed into a soup known as Karalábé leves and is also the main ingredient in toltoot karalabe, which is kohlrabi stuffed with a mixture of ground beef or pork, sour cream, eggs, mushrooms, onions, millet, or rice. In Germany, nach hausfrauenart is a method of cooking that serves vegetables such as kohlrabi in a cream-based sauce. In addition to European recipes, kohlrabi is commonly used in Indian cuisine, pairing well with traditional Indian spices like turmeric, cumin, coriander, and garam masala in curries, soups, and stews.
Geography/History
Green kohlrabi is native to northern Europe and has been cultivated since ancient times. Some consider Kohlrabi to be a “new” vegetable, having been discovered just before the beginning of the 16th century. A European botanist first wrote about Kohlrabi in 1554, and by the end of the 16th century, the vegetable had become popular across Europe, south into the Mediterranean region and east to Russia and Asia. Kohlrabi is said to have first been cultivated on a wide-scale in the mid-1700s in Ireland and then later in England. Records of the root’s use in the United States dates back to 1806. Kohlrabi is most often found fresh at farmer’s markets and specialty grocers and is found in cooked preparations in restaurants across Europe, Asia, and North America.
Frecker Farms
Santa Barbara County
Green kohlrabi has a unique flavor profile, blending mild peppery sweetness with hints reminiscent of broccoli, cabbage, and cucumber. Its bright white flesh is crisp and dense, offering both juiciness and crunch. The bulbous stem is pale green with a smooth texture, while dark green rosette-shaped leaves grow directly from the stem, contributing to its vibrant, fresh appearance. The faint cabbage-like scent enhances its versatility in cooking.
Green kohlrabi is highly versatile and can be used in various raw and cooked preparations, including frying, roasting, boiling, and steaming. Its tough outer skin should be removed before use. The stem can be shredded for slaws or salads, added to soups, or even stuffed with vegetables and meat. Its edible leaves can be sautéed like kale. For storage, remove the leaves and refrigerate them for 1-3 days; the bulbous stem can last several weeks in the crisper drawer.
Patriarchou Gerasimou Thursday Market
Πατριάρχου Γερασίμου Chania, Crete, Greece 731 31
Green kohlrabi, often called "cabbage turnip," has a fascinating journey across cultures. It first gained popularity in Europe in the 16th century before spreading to Russia, Asia, and later the United States by 1806. Hungarians have embraced it in dishes like Karalábé leves, a pureed soup, and toltoot karalabe, stuffed kohlrabi with rich fillings. German recipes, like nach hausfrauenart, feature it in creamy sauces, while Indian cuisine incorporates it into spiced curries and robust stews.
Frecker Farms
Santa Barbara
Green kohlrabi, part of the cabbage family (Brassicaceae), is botanically classified as Brassica oleracea and technically a stem, not a root, despite its bulbous appearance. Its name stems from the German words "kohl" (cabbage) and "rabi" (turnip). Known for its sweet, crunchy flavor, it’s rich in vitamin C, fiber, potassium, and also contains phosphorus, magnesium, calcium, and iron, making it as nutritious as it is versatile in cooking.
From Maciel Family Farms…Kohlrabi, often called the "cabbage turnip," is a versatile vegetable popular in many cuisines including those of Hungary, Germany, and India. In Hungary, it is used in dishes like Karalábé leves, a soup, or toltoot karalabe, a stuffed kohlrabi recipe. In Indian cooking, it pairs well with spices like turmeric and garam masala and is incorporated into soups and curries. German recipes often feature kohlrabi in a creamy sauce, prepared nach hausfrauenart style.
Green kohlrabi is a versatile vegetable with a bulbous stem that ranges between 7-10 centimeters and is pale green with smooth skin. Its crisp, white flesh offers a juicy texture and a mild, peppery sweetness that blends flavors similar to broccoli, cabbage, and cucumber. The vegetable also emits a faint cabbage-like scent, making it a unique addition to any dish seeking a balance of crunch and subtle flavor.
Kazakhfilm food fair
Kazakhfilm microdistrict, 18, Almaty, Kazakhstan
Kohlrabi of Kordai region in Kazakhstan, used for lagman dish…Kohlrabi versatility: The green kohlrabi stem can be shredded for slaws, salads, or fritters when raw, or sliced into chunks for soups, stews, and stir-fries. It can be steamed for omelets or pasta dishes, braised, roasted, or baked like fries. Its leaves are also edible and can be sautéed or steamed like kale. Proper storage extends its shelf life, with stems lasting weeks in the refrigerator's crisper drawer.
Frecker Farms
Santa Barbara
Green kohlrabi is part of the Brassicaceae family, which includes cabbage, and is technically a bulbous stem growing above ground—not a root. Its name comes from German words for "cabbage" and "turnip." Known for its sweet and crunchy taste, it is versatile in culinary use, suitable for both raw salads and cooked dishes. It's rich in vitamin C, fiber, and potassium, as well as minerals like phosphorus, magnesium, calcium, and iron.
From JR Organics…Kohlrabi's history spans centuries, originating in northern Europe and gaining popularity by the 16th century. It was first widely cultivated in Ireland around the mid-1700s before spreading to England and further afield. By 1806, kohlrabi made its way to the United States and has since become a staple at farmer's markets and in specialty grocers, as well as in diverse cuisines across Europe, Asia, and North America.