- 30 kcal,
- 2 g protein,
- 0 g fat,
- 4 g carbohydrate, and
- 3 g fibre.
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Kohlrabi is a pale green or purple cabbage that grows above ground. The cabbage is actually a swollen stem, and the flesh of both kohlrabi varieties is translucent white. The flavour is reminiscent of radish, but slightly sweeter. Kohlrabi can be eaten raw or cooked, it is rich in vitamin C, and contains fibre and potassium – the ideal ingredient to any meal for those who are both calorie conscious and focused on a healthy diet.
Kohlrabi is available from April to June in this country. The rest of the year it is imported.
The cabbage must be firm to the touch. If any leaves are still attached, they should be fresh and strong. Small cabbages are softer and less fibrous than larger ones.
Cut the stems from the cabbage and peel the cabbage with a vegetable peeler. Make sure to peel away the fibrous outer layers and cut out all of the woody veins. Then cut the cabbage into slices, strips or cubes as desired.
Boil the kohlrabi in some salted water or braise it in some Flora margarine. Kohlrabi is also an ideal vegetable for filling and is often used raw in salads, wraps and sandwiches.
- Boiling: cubes: five to 10 minutes, small entire kohlrabi: 10 to 15 minutes
- Stir-frying: approx. five minutes
- Braising: 10 to 15 minutes
The stems and leaves must be removed before storing the kohlrabi, as they will draw all the moisture from the cabbage if you leave them attached. Kohlrabi can be stored in the vegetable drawer of the fridge for a few days.
Use 250 g of kohlrabi per person for optimal nutritional value.