kohlrabi (English spelling)

Dan Rosenberg dortmunder at mad.scientist.com
Mon Feb 17 04:40:18 CET 2003

Rob Klein wrote:

>could Kaalrabi be a type of stuffed cabbage? 

 [kohl-RAH-bee ] This vegetable is a member of the turnip family and, for that reason, 
is also called cabbage turnip. Like the turnip, both its purple-tinged, white bulblike 
stem and its greens are edible. The kohlrabi bulb tastes like a mild, sweet turnip. It's 
available from midspring to midfall. Those under 3 inches in diameter are the most 
tender. Choose a kohlrabi that is heavy for its size with firm, deeply colored green 
leaves. Avoid any with soft spots on the bulb or signs of yellowing on leaf tips. Store 
tightly wrapped up to 4 days in the refrigerator. Kohlrabi's best steamed, but can also 
be added to soups and stews as well as used in STIR-FRY. It's rich in potassium and 
vitamin C.  

"Time flies like an arrow, cabbage flies like kohlrabi."

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