Natural form

Whole kohlrabi bulbs showing their distinctive swollen stem and leaf stalks.

Shows the reader the exact appearance of kohlrabi as found in a market or garden, including the characteristic alien-looking globe and protruding leaf stems.

Produce

Kohlrabi

Crisp, mild bulb of the cabbage family eaten raw in slaws or cooked in soups.

Kohlrabi is a swollen stem of the cabbage family with crisp, juicy white flesh tasting like a mild, sweet broccoli stem. The bulb is peeled and eaten raw in slaws and salads, roasted, or simmered in soups, while the leaves are cooked like greens. It is a staple in Central European and Indian cooking.

Kohlrabi is a member of the cabbage family (Brassicaceae) distinguished by its enlarged, swollen stem base that grows partially above ground—not a root vegetable, despite its underground appearance. Native to Northern Europe, particularly Germany, where it has been cultivated since the 1500s, it remains a staple in German, Austrian, and Czech cooking. The bulb develops where the leaves emerge, creating a round, bulbous structure with tender leaves radiating from its top. Both the crisp bulb and nutritious leaves are edible, making nearly the entire plant usable in the kitchen.

Raw kohlrabi has a refreshing, mild sweetness with a faint peppery note, and a texture often compared to a crisp apple or jicama. When cooked, the flavor becomes more delicate and the texture transforms to tender, similar to a cooked potato or broccoli stem. Unlike its close relatives cabbage and Brussels sprouts, kohlrabi lacks pronounced sulfurous compounds, giving it a gentler, more approachable flavor that appeals even to those who find other brassicas too pungent. Its high vitamin C content and fiber make it as nutritious as it is versatile.

The dramatic shift between raw and cooked states is what makes kohlrabi particularly valuable in the kitchen. It transitions seamlessly from a crunchy crudité to a silky soup thickener, from a crisp slaw base to caramelized roasted quarters. The leaves behave like collard greens or kale, adding another dimension of utility to a single ingredient.

Measured in: piece
Storage: Fridge

Types & varieties

White Vienna

Pale green skin, most common variety; mild and tender

Purple Vienna

Purple-tinged skin with greenish-white flesh; slightly nuttier flavor

Early White Vienna

Smaller, early-maturing variety; very tender

Gigante

Can grow to 8–10 inches; must be harvested young to avoid woodiness

Buying and Storing

Select bulbs that feel heavy for their size with firm, unblemished skin. The leaves, if attached, should look fresh and green rather than wilted. Smaller bulbs (2–3 inches) are always more tender; anything over 4 inches risks becoming woody and pithy. Store unwashed and dry in a plastic bag in the crisper drawer for up to 4 weeks. Do not store near ethylene-producing fruits like apples or pears, which accelerate softening. Wash and dry just before peeling and using.

Choose firm, heavy bulbs 2–3 inches in diameter
Store dry and unwashed in a sealed plastic bag
Keep away from ethylene-producing fruits
Wash only before preparing, not before storing

Preparing the Bulb

The tough, fibrous skin must be removed before cooking or eating. Use a sharp vegetable peeler or mandoline to strip away the outer layer, then slice off any remaining fibrous bits. The core at the center is pale yellow and significantly tougher than the surrounding flesh; remove it with a paring knife before cooking to ensure even tenderness throughout. For raw applications, slice or shred immediately before serving to preserve the characteristic crispness.

Peel the skin thoroughly—it is tough and fibrous even when thin
Remove the pale yellow core before cooking
Slice raw preparations immediately before serving
Save trimmings for stock or compost

Common uses

Raw in salads: shaved thin into slaws, sliced for crudités, julienned into green saladsRaw in slaws: combined with cabbage, carrots, and light vinaigretteDipped raw: sliced into sticks for hummus, ranch, or baba ganoushRoasted: quartered or cubed with olive oil, salt, and pepper until caramelizedSteamed: quartered and steamed until tender, 8–12 minutesSautéed: sliced and cooked in butter with garlic, 5–7 minutesIn soups: cubed and added to vegetable, potato, or chicken soup in the last 15 minutesIn stir-fries: julienned and added in the last 3–4 minutes of cookingPureed: cooked and mashed or blended into soups for bodyAs a noodle substitute: spiralized and sautéed brieflyCooked greens: stems removed, leaves sautéed like kale or collard greens with garlic and oil

Tips & pitfalls

Peel thoroughly—the skin is tough and fibrous even if it looks thin
Choose small to medium bulbs (2–3 inches); large ones become woody and pithy
Store dry, unwashed, in a plastic bag in the crisper drawer
Wash and dry before peeling to avoid trapping moisture under the skin
If the core feels hard or pale yellow, remove it before cooking—it stays tough
The leaves are edible and nutritious; cook them like kale or collard greens
For raw applications, slice or shred just before serving to maintain crispness
When roasting, cut pieces uniformly for even cooking
Do not overcook; it should retain slight resistance, not become mushy
Avoid storing near ethylene-producing fruits (apples, pears), which accelerate softening
Purple varieties may have slightly stronger flavor; adjust seasoning accordingly

Nutrition

27kcal

Energy

113 kJ · per 100 g

Where the calories come from

Protein 21%Carbs 76%Fat 3%

Protein

1.7g

3% DV

Carbs

6.2g

2% DV

Fat

0.1g

0% DV

Fiber

3.6g

13% DV

Sugars

2.6g

of which

Sodium

20mg

1% DV

Notable micronutrients

Vitamin C69% DV

Vitamin B69% DV

Potassium7% DV

Magnesium5% DV

Thiamin (B1)4% DV

Folate4% DV

Source · USDA FoodData Central · Kohlrabi, raw

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In the shops

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Good to know

Botanical name: Brassica oleracea var. gongylodes
Family: Brassicaceae (cabbage family)
Origin: Northern Europe, especially Germany; first documented in the 1500s
Season: Spring and fall; prefers cool temperatures (55–75°F)
What it actually is: An enlarged, swollen stem (not a root vegetable) that grows above ground
Typical size: 2–4 inches diameter; smaller is more tender
Colors: Pale green (most common), purple, and white
Flavor (raw): Mild, slightly sweet, faintly peppery; crisp like an apple
Flavor (cooked): Delicate, sweeter; texture becomes tender like a cooked potato
Edible parts: Bulb and leaves both edible; leaves resemble collard greens
Shelf life: 2–4 weeks refrigerated when dry
Yield: Approximately 75% edible after trimming and peeling

Substitutes

Broccoli stems — Closest flavor and texture; peel the woody outer layer before use
Jicama — Similar crispness for raw use; slightly sweeter; different flavor
Celery root (celeriac) — Comparable mild sweetness when cooked; texture is denser; stronger flavor
Green cabbage core — Acceptable in cooked applications; will be slightly more pungent
Kohlrabi greens — Substitute for kale or collard greens in equal amounts