Kohlrabi is a member of the cruciferous (cabbage) family. The tops are edible –they are very cabbage like–and can be cooked in the manner of any tough green. The bulb has an incredibly crisp texture, similar to a water chestnut, and a flavor reminiscent of broccoli stems or cabbage hearts, but slightly sweeter. It can be braised, boiled, stuffed, sliced, scalloped, steamed, julienned, roasted, and sautéed. You can grate it into slaw, toss it into salads, slip it into soups and stews, snack on it raw with dip, and stir-fry it. You can even wrap it in foil and grill it. Be sure to peel your kohlrabi—the outer skin is very tough.
Kohlrabi bulbs will keep in your refrigerator’s veggie drawer for several weeks.Note that the bulbs tend to become woodier the longer you store them. Remove the leaves before storing and store them seperately, as they lack the staying power of the bulb.
Kohlrabi, like many of its Brassica brethren, are pretty darn good for you. It is very high in vitamin C and fiber, and is a good source of vitamin B6 and potassium. It’s also fairly high in minerals, including copper and manganese. There seems to be a significant link between cruciferous vegetables and cancer prevention. Several of the phytochemicals found in the Brassica family have been found to inhibit cancer growth. Frequent consumption of the vegetables has also been found to prevent some cancers, including oral cancer, esophageal cancer, breast cancer, bladder cancer and kidney cancer.