AKA:
Kohlrabi is also called German or cabbage turnip. It is a low, stout cultivar of the cabbage that will grow almost anywhere. It has been selected for its swollen, nearly spherical shape.
Origin
The name comes from the German Kohl (“cabbage”) plus Rübe ~ Rabi (Swiss German variant) (“turnip”), because the swollen stem resembles the latter. However, the actual “Kohlrübe” exists too and corresponds to the rutabaga in English, which is distinct from the kohlrabi. Kohlrabi has been created by artificial selection for lateral meristem growth; its origin in nature is the same as that of cabbage, broccoli, cauliflower, kale, collard greens, and brussels sprouts: They are all bred from, and are the same species as, the wild cabbage plant (Brassica oleracea).
Cooking tips:
Boiled, steam, or eat raw. Be sure to peel the outer layer. Don’t forget you can eat the greens!
Substitutions:
turnips, white radish, broccoli stems.