Cruciferous Kohlrabi


January 29, 2016

Care of Ashley Sauve of The Vegan Chef

You might be thinking, “Kohlrabi?! What on Earth is that?”

Well, it’s a vegetable. In fact, kohlrabi is actually “cabbage turnip” in German. A lesser-known relative of the cabbage family, kohlrabi shares the cancer-protective qualities of its cruciferous cousins thanks to glucosinolates. Laboratory studies show glucosinolates can be converted into isothiocyanates, biologically active substances that have been shown to inhibit cancer cell proliferation and to destroy carcinogens. It also provides minerals like copper, potassium, manganese, iron, and calcium, plus vitamin C, B-complex vitamins, vitamin A, and vitamin K.

Enjoyed raw or cooked throughout German cuisine. The root, which has a flavor similar to broccoli, is often used raw as a component of cold salads or slaws, or enjoyed roasted. The small bulbous root contains two harder shells of leaves, which typically do not soften when cooked, and must be peeled away.

Kohlrabi leaves are similar in taste and texture to collard greens and can be used interchangeably with hearty greens such as collards and kale. When buying kohlrabi bulbs, select vegetables that are firm and solid. Opt for purple kohlrabi if you can as the purple-skinned variety has been shown to contain more glucosinolates than its white counterpart.

Filed under: Eat Veg elifelines Food of the Month Uncategorised