Kohlrabi belongs to the cabbage family and got its name from a German word meaning "cabbage-turnip." Both the leaves and swollen underground stem are edible, especially the stem which can be green, white or purple.
Although similar in taste to a turnip, its flavor is milder. It can be steamed, battered and deep fried, or eaten raw, added to salads and stir fry.
The MissouriFamilies website has a Kohlrabi and Cabbage Slaw recipe and the MU Extension Healthy Lifestyle Initiative offers an instructional video on sautéing kohlrabi.
Contributor: Maude Harris, Nutrition and Health Education Specialist, University of Missouri Extension, harrismau@missouri.edu, 573.545.3516
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