Kohlrabi is derived from the German words for cabbage and turnip; Kohlrabi was long believed to be related to a turnip. However this is not the case it is more closely related to the cabbage. The unique looking vegetable may have caused some confusion regarding its origins but its taste and versatility are undeniable. Kohlrabi has a sweeter cabbage flavour and is common throughout European cooking and is prevalent as far afield as Kashmiri cooking. That coverage shows just how versatile Kohlrabi is, be it in European soups and stews, shredded into salads or coleslaws or in the Kashmir region where its sweet flesh and tender leaves can be used and wilted in curries.

Group Veg / Root Veg
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