Kohlrabi, a member of the cabbage family, has a fascinating history that dates back to ancient times. It is believed to have originated in Europe, specifically in the Mediterranean region. Over time, it spread across various continents and is now enjoyed in different cuisines worldwide.
History and Origin
“Kohlrabi” or “German Turnip”, is a wild cabbage. According to Wikipedia, “The name comes from the German Kohl (“cabbage”) plus Rübe ~ Rabi (Swiss German variant) (“turnip”), because the swollen stem resembles the latter. It is the same species as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, and gai lan.” (Wikipedia)
Kohlrabi Class and Calories
Kohlrabi, often referred to as a “cabbage turnip,” offers a unique flavor and texture. It has a crisp, juicy texture similar to an apple or radish and a mild, slightly sweet taste.
Nutritionally, it is low in calories, with approximately 27 calories per 100-gram serving. It contains essential nutrients like vitamin C, potassium, and fiber.
Kohlrabi Seasonality by Continent and Month
- Europe and North America: Kohlrabi is typically in season during the cooler months, ranging from late fall to early spring, in both Europe and North America.
- Asia: In Asia, kohlrabi is often available year-round due to different growing regions and agricultural practices.
Storage and Shelf Life
To keep your kohlrabi fresh, it’s best to remove the leaves, as they tend to wilt quickly. Store the kohlrabi bulbs unwashed in a perforated plastic bag or a loosely wrapped damp paper towel in the refrigerator’s crisper drawer. Properly stored, kohlrabi can stay fresh for up to a couple of weeks.
Kohlrabi’s versatility shines in various culinary applications. It can be enjoyed raw in salads, pickled for a tangy kick, or cooked in stir-fries, soups, or roasted dishes. So, embrace the unique charm of kohlrabi and let your culinary creativity soar!
Substitution in Soups: What You “Could Like”
If you’re looking for a substitution for kohlrabi in your soups, don’t worry! There are a few options you can consider:
- Turnips: Turnips can make a great substitute for kohlrabi in soups. They have a slightly peppery flavor and a similar texture when cooked. Peel and dice the turnips, then add them to your soup to enjoy their earthy goodness.
- Potatoes: Potatoes are a versatile and widely available option that can work well in soups. They provide a creamy texture and mild flavor. Peel and dice the potatoes, and they will add a hearty element to your soup.
- Celery root (Celeriac): If you’re seeking a substitute with a unique flavor, celery root can be a fantastic choice. It has a mild celery-like taste and a firm texture. Peel and dice the celery root before adding it to your soup for a delightful twist.
- Rutabaga: Rutabaga, also known as swede, can be another suitable substitute for kohlrabi. It has a slightly sweet and peppery flavor and holds up well in soups. Peel and dice the rutabaga to enjoy its hearty and robust qualities.
Remember, each substitute will bring its own distinctive taste and texture to the soup, so choose the one that aligns with your preferences. Embrace the flexibility and creativity in the kitchen and enjoy your delicious soup with the chosen alternative!
- Class Cruciferous
- Calories 27 calories
- Season spring, summer, fall, winter
- Shelf life