Cabbage Turnip

The Kohlrabi/Cabbage Turnip is a variety of cabbage which evolved, not from leaves (such as cabbage) or from flowers (such as broccoli and cauliflower) but instead is formed from the lower part of the stem. This is why it belongs to the stem vegetables.

Kohlrabi/Cabbage Turnip is probably a native of Northern Europe.  It was bred by crossing wild cabbage and wild white beet and has enjoyed popularity in Central and Eastern Europe since the 16th century. The growing method is key to its taste. Kohlrabi grown in greenhouses has a milder taste and more tender pulp than free range field kohlrabi. It’s typical, slightly sweetish taste is from its essential oils.

Season: From March to November

Nutritional Value: Cabbage Turnip – Swiss food composition database


Did you know...?

Kohlrabi contains e.g. potassium, magnesium and vitamin C.

1 portion a day corresponds to:

A small kohlrabi