Introduction:
Kohlrabi belongs to the cabbage family. Unlike white cabbage, it does not form leaves but an above-ground tuber. The colour of its tuber ranges from white to green to reddish and purple. It tastes mild, only slightly cabbage-like and sweet-nutty.
Use/Preparation:
Due to its flavour, the small cabbage harmonises very well with cream sauces, cheese and nuts. It tastes good raw, in salads, breaded, gratinated, steamed or boiled. The leaves can also be used in salads, stews or soups.
Health:
Kohlrabi is low in calories and rich in fibre. The vitamin C content of the green tuber is particularly high. It is also rich in B vitamins and the minerals potassium, calcium, magnesium and iron. The fresh leafy greens contain more nutrients than the kohlrabi itself, including carotenoids and anthocyanins, which can have a positive effect on the cardiovascular system.
Alternatives:
Black salsify has a similar flavour. Broccoli stalks, which usually end up in organic waste, are also very close to kohlrabi in taste and can be used as an alternative. Simply remove the woody parts and peel the stalk.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 27/113 |
| Fat | 0,1 g |
| Healthy fatty acids | 0 g |
| Carbohydrates | 6,2 g |
| Sugar | 2,6 g |
| Protein | 1,7 g |
| Salt | 0 g |
