Kohlrabi: Have You Tried This Low-Carb Winter Delight?
If you’re like me, there’s a good chance you didn’t grow up eating kohlrabi. But I bet you know kohlrabi’s cousins — cabbage, kale, Brussels sprouts, and cauliflower. Kohlrabi, popular in Europe for years, is now trending as a superfood across the U.S. In this article, I’ll tell you everything you need to know about this versatile, low carbohydrate vegetable.
What Is It?
Like it’s cousins, kohlrabi is a member of the Brassicaceae or cabbage family. Kohlrabi’s name originates from the Germanic words Kohl meaning cabbage and Rabi, meaning turnip. It has a round, knobby bulbous stem with long leafy greens growing directly from the stem. Often thought of as a root vegetable, kohlrabi grows above the ground. Although kohlrabi leaves are edible, most people eat the pale green, white interior of the bulb.
Kohlrabi is packed with cancer-fighting antioxidants vitamins A and C, and a compound called