kohlrabi = cabbage turnip = stem cabbage = turnip cabbage
Pronunciation: kohl-RAHB-ee or kohl-RAH-bee
The word kohlrabi is German for cabbage turnip (kohl as in cole-slaw, and rübe for turnip) though kohlrabi is more related to cabbage and cauliflower than to root vegetables.
A kohlrabi resembles a turnip, only it’s sweeter and more delicately flavored. It’s light green (but there can be purple ones) and is sometimes sold with its edible greens attached. It can be eaten raw or cooked. Choose small ones, and peel before using.
Kohlrabi keeps very well in the refrigerator, unpeeled. Personally, I like to simply peel mine and eat them raw with a veggie dip, or cut them up in salad, but they can be cooked with as well, and are often found in Indian cuisine.
Sources:
SimplyRecipes.com (they have more kohlrabi recipes, include the Kohlrabi Ham Bake I posted here!)
