Kohlrabi. The name itself sounds exotic, perhaps even a little space-age. This intriguing vegetable, with its bulbous shape and leafy greens, often sparks curiosity. One of the most common questions surrounding kohlrabi is: Is it actually a cabbage? The answer, as with many things in the culinary world, is a bit more nuanced than a simple yes or no. Let’s delve into the fascinating world of kohlrabi and explore its relationship to the cabbage family.
Kohlrabi: A Closer Look
Kohlrabi, scientifically known as Brassica oleracea var. gongylodes, is a member of the Brassicaceae family, also known as the mustard or cabbage family. Its name comes from the German words “kohl” (cabbage) and “rabi” (turnip), reflecting its appearance and flavor profile. While the name suggests a hybrid, kohlrabi is a distinct cultivar within the Brassica oleracea species.
The edible part of the kohlrabi plant is its swollen, spherical stem, which grows above ground. This bulbous stem is typically pale green or purple, although the flesh inside is usually a creamy white. Attached to the stem are long, leafy greens that are also edible and often used in cooking.
The flavor of kohlrabi is often described as a mild, sweet, and slightly peppery taste, reminiscent of broccoli stems or turnips. Its texture is crisp and juicy, making it a versatile ingredient in various dishes.
The Cabbage Family Connection
To understand kohlrabi’s relationship to cabbage, it’s essential to understand the concept of cultivars within a species. Brassica oleracea is a remarkable species that has been selectively bred over centuries to produce a diverse range of vegetables, all sharing a common ancestor. These vegetables include:
- Cabbage
- Broccoli
- Cauliflower
- Kale
- Brussels sprouts
- Kohlrabi
Essentially, these are all different variations of the same plant, developed through careful cultivation to emphasize certain characteristics, such as leaf formation (cabbage, kale), flower buds (broccoli, cauliflower), or stem development (kohlrabi).
Genetic Similarities
Due to their shared origin, kohlrabi and cabbage share significant genetic similarities. They can even cross-pollinate, although this is more relevant for seed saving and plant breeding than for home cooking. This genetic proximity explains why kohlrabi shares some flavor notes with cabbage, as well as other members of the Brassica oleracea family.
Nutritional Parallels
The nutritional profiles of kohlrabi and cabbage also exhibit similarities. Both are low in calories and rich in vitamins and minerals, including vitamin C, vitamin K, and fiber. They are also good sources of glucosinolates, compounds that have been linked to various health benefits.
Kohlrabi vs. Cabbage: Key Differences
While kohlrabi is indeed related to cabbage, there are distinct differences that set it apart. These differences extend to their appearance, flavor, and culinary uses.
Appearance and Growth Habit
The most obvious difference lies in their appearance. Cabbage forms a dense head of tightly packed leaves, while kohlrabi features a swollen stem with leafy greens extending outwards. Cabbage grows closer to the ground, while kohlrabi’s edible stem is elevated.
Flavor and Texture
While both vegetables share a slightly peppery taste, kohlrabi is generally milder and sweeter than cabbage. Cabbage can sometimes have a more pungent or even bitter flavor, especially if overcooked. Kohlrabi’s texture is crisp and juicy, while cabbage can range from crisp to slightly tougher depending on the variety and cooking method.
Culinary Uses
Kohlrabi and cabbage are used in different ways in the kitchen. Cabbage is often shredded for salads like coleslaw, fermented into sauerkraut, or cooked in stir-fries and soups. Kohlrabi can be eaten raw in salads, sliced for crudités, or cooked in similar ways to turnips or potatoes. The leaves can be sautéed, steamed, or added to soups.
Cooking with Kohlrabi
Kohlrabi is a versatile vegetable that can be enjoyed in a variety of ways. Before cooking, it’s essential to peel the tough outer skin of the bulbous stem.
- Raw: Thinly sliced or grated kohlrabi adds a refreshing crunch to salads and slaws. It can also be used as a crudité, served with dips.
- Roasted: Roasting kohlrabi brings out its natural sweetness and creates a slightly caramelized flavor. Toss it with olive oil, herbs, and spices before roasting.
- Sautéed: Sautéed kohlrabi makes a delicious side dish. It can be cooked with other vegetables, such as onions, garlic, and carrots.
- Mashed: Cooked kohlrabi can be mashed like potatoes, either on its own or mixed with other root vegetables.
- In Soups and Stews: Diced kohlrabi adds a subtle sweetness and texture to soups and stews.
The leaves of the kohlrabi plant are also edible and can be used in similar ways to other leafy greens. Sauté them with garlic and olive oil, add them to soups, or use them in salads.
Nutritional Benefits of Kohlrabi
Kohlrabi is a nutritional powerhouse, offering a range of health benefits.
- Rich in Vitamin C: Vitamin C is an important antioxidant that supports immune function and protects against cell damage.
- Good Source of Fiber: Fiber aids digestion, promotes gut health, and helps regulate blood sugar levels.
- Contains Potassium: Potassium is an essential mineral that helps regulate blood pressure and supports nerve and muscle function.
- Low in Calories: Kohlrabi is a low-calorie vegetable, making it a healthy choice for weight management.
- Source of Glucosinolates: These compounds have been linked to cancer prevention and other health benefits.
| Nutrient | Amount per 100g |
|---|---|
| Calories | 27 |
| Carbohydrates | 6.2 g |
| Fiber | 3.6 g |
| Vitamin C | 62 mg |
| Potassium | 350 mg |
Growing Kohlrabi
Kohlrabi is a relatively easy vegetable to grow in the home garden. It prefers cool weather and well-drained soil.
- Planting: Start kohlrabi seeds indoors 4-6 weeks before the last frost or direct sow them in the garden in early spring.
- Spacing: Space kohlrabi plants 6-8 inches apart.
- Watering: Water kohlrabi regularly, especially during dry periods.
- Harvesting: Harvest kohlrabi when the bulbous stem is about 2-3 inches in diameter. Larger kohlrabi can become tough and woody.
Conclusion: Kohlrabi – A Cabbage Relative, But Unique
So, is kohlrabi a cabbage? Technically, yes, in the sense that it belongs to the same species, Brassica oleracea, as cabbage. However, it’s more accurate to describe kohlrabi as a cousin or sibling to cabbage, rather than a direct substitute. Kohlrabi boasts its own unique flavor, texture, and appearance, making it a valuable addition to any culinary repertoire. Its mild, sweet flavor and crisp texture make it a versatile ingredient that can be enjoyed raw, cooked, or pickled. Moreover, its nutritional benefits make it a healthy choice for a balanced diet.
While sharing a common ancestor and some flavor characteristics with cabbage, kohlrabi stands apart as a distinct and delightful vegetable worthy of exploration. Embrace the unusual shape and unique taste of kohlrabi – you might just discover your new favorite vegetable!
Is kohlrabi actually a type of cabbage?
Yes, kohlrabi is indeed a member of the cabbage family, which is scientifically known as the Brassica oleracea species. This species is a diverse group of vegetables that also includes broccoli, cauliflower, kale, Brussels sprouts, and collard greens. Despite their differing appearances, these vegetables all share a common ancestor and can be traced back to a wild cabbage plant.
Kohlrabi’s unique characteristic is its swollen, bulbous stem, which grows above ground. This stem is the primary edible part of the vegetable and is responsible for its turnip-like appearance. Although it’s often mistaken for a root vegetable, the edible portion is distinctly different from the root system of the plant.
What does kohlrabi taste like?
The flavor of kohlrabi is often described as a cross between a turnip and a mild radish, with a hint of sweetness. Its taste is subtle and not overpowering, making it a versatile ingredient in various dishes. The texture is crisp and crunchy, similar to that of an apple or a water chestnut, especially when eaten raw.
The taste of kohlrabi can vary slightly depending on its size and maturity. Smaller, younger kohlrabi bulbs tend to be more tender and sweet, while larger, more mature bulbs can be tougher and have a slightly more pronounced, sometimes slightly bitter, flavor. Cooking kohlrabi can further mellow its flavor and soften its texture.
How is kohlrabi typically used in cooking?
Kohlrabi is incredibly versatile in the kitchen and can be enjoyed both raw and cooked. When raw, it can be grated into salads for added crunch and a mild, peppery flavor. It can also be thinly sliced and used as a crudité, perfect for dipping in hummus or other dips.
When cooked, kohlrabi can be steamed, boiled, roasted, or stir-fried. It can be added to soups and stews for a subtle sweetness and added texture. It can also be mashed like potatoes, used in gratins, or even hollowed out and stuffed with other ingredients. The leaves of the kohlrabi plant are also edible and can be cooked like spinach or kale.
Are there different varieties of kohlrabi?
Yes, there are several different varieties of kohlrabi, primarily distinguished by their color. The most common varieties are green kohlrabi and purple kohlrabi. While the flesh of both varieties is generally a similar pale yellowish-white color, their outer skin differs significantly.
The taste and texture of green and purple kohlrabi are generally considered to be very similar, although some people find the purple variety to be slightly more assertive in flavor. Ultimately, the choice between the two often comes down to aesthetic preference, as the vibrant purple color can add visual appeal to dishes.
What are the nutritional benefits of eating kohlrabi?
Kohlrabi is a nutrient-rich vegetable offering a variety of health benefits. It’s a good source of vitamin C, which is an important antioxidant that supports the immune system. It also contains a good amount of fiber, which aids in digestion and can help regulate blood sugar levels.
Furthermore, kohlrabi is a low-calorie vegetable, making it a great option for those looking to manage their weight. It also provides essential minerals such as potassium, which is important for maintaining healthy blood pressure. Additionally, kohlrabi contains glucosinolates, compounds that have been linked to potential cancer-fighting properties.
How do I select and store kohlrabi?
When selecting kohlrabi, look for bulbs that are firm and feel heavy for their size. Smaller bulbs (around 2-3 inches in diameter) tend to be more tender and flavorful than larger ones, which can become woody and tough. The leaves, if still attached, should be fresh and green, not wilted or yellowed.
To store kohlrabi, remove the leaves (if attached) as they draw moisture away from the bulb. Store the bulb in the refrigerator’s crisper drawer for up to several weeks. The leaves can be stored separately in a plastic bag for a few days, similar to how you would store other leafy greens.
Can I eat the leaves of the kohlrabi plant?
Yes, the leaves of the kohlrabi plant are entirely edible and quite nutritious. They can be used in much the same way as other leafy greens like spinach or kale. The leaves have a slightly stronger and more peppery flavor than the bulb itself.
To prepare the leaves, wash them thoroughly to remove any dirt or debris. You can then sauté them, steam them, add them to soups or stews, or even eat them raw in salads. Younger, smaller leaves will be more tender and milder in flavor, while larger leaves may benefit from a slightly longer cooking time to soften their texture.