Vegetable Spotlight: Kohlrabi

Kohlrabi, or German Turnip, is a vegetable belonging to the cabbage family. There are different varieties available, including Purple Vienna, Gigante and Purple Danube. It can be eaten raw or cooked, but yours truly likes it raw as a snack.


Kohlrabi tastes like a cabbage heart or a broccoli stem but much sweeter. A young stem can be compared to an apple because its crisp and juicy, but less sweeter. It's also fleshy and contains less skin. Kashmir is a big Kohlrabi eater, serving this delicious vegetable 3 to 4 times per week.

Health Benefits of Kohlrabi

• Helps stabilize blood sugar
• High in fiber
• Effective against edema and candida
• A good source of Vitamin C & potassium

Roasted Kohlrabi Recipe

• Fresh kohlrabi
• Olive Oil
• Garlic
• Himalayan Salt
• Vinegar

Trim ends of kohlrabi, remove skin and dice into medium cubes. Set your oven to 450F. Toss kohlrabi, olive oil, salt and garlic. Spread on baking sheet and put into oven. Roast for about 30 minutes with occasional stirring. Add vinegar and serve!