Kohlrabi is a peculiar-looking vegetable that is often overlooked in the produce aisle. It has a pale green or purple bulb with long, leafy stems protruding from the top. Many people wonder if kohlrabi is a type of cabbage due to its appearance, but the answer is not so straightforward.
In this article, we will explore the botanical classification of kohlrabi and compare it to cabbage to determine if they are, in fact, related. We will also discuss the nutritional benefits of kohlrabi, how to prepare and cook it, and some tasty recipes to try. So, if you want to learn more about kohlrabi, read on!
The physical properties of kohlrabi and cabbage
Kohlrabi and cabbage are both vegetables that belong to the Brassicaceae family. However, they have some distinct physical differences. Kohlrabi has a round, bulb-shaped edible stem that grows above the ground, while cabbage has a tight head of leaves that grows out of the ground. Kohlrabi leaves are also edible but are smaller and sparser than cabbage leaves.
Another physical difference is the color of their flesh. Kohlrabi has a whitish-green, crisp, and juicy flesh, while cabbage can have green or purple leaves with a white or pale yellowish core. Additionally, the taste of kohlrabi is often compared to a cross between broccoli stem and turnip, while cabbage has a distinct earthy flavor. Despite these differences, both kohlrabi and cabbage are versatile vegetables that can be cooked in various ways and used in a variety of dishes.
The origins and history of kohlrabi and cabbage
Kohlrabi and cabbage not only share a slight resemblance in appearance, but also a common ancestry. Kohlrabi (Brassica oleracea var. gongylodes) is a member of the Brassica family, which also includes other vegetables like broccoli, cauliflower, and brussels sprouts. Cabbage (Brassica oleracea var. capitata) is a close relative of kohlrabi, with both having been derived from the wild cabbage plant Brassica oleracea. This is why kohlrabi and other Brassica crops are often referred to as “cabbage vegetables.”
The wild cabbage plant has been cultivated for thousands of years, with evidence of its cultivation and consumption dating back to ancient civilizations in Greece and Rome. The origins of kohlrabi have been traced back to Northern Europe, specifically Germany, where it has been cultivated for centuries. Cabbage also has a long history of cultivation, with some of the earliest records of its cultivation dating back to ancient China, where it was used for both medicinal and culinary purposes. Both kohlrabi and cabbage have since spread to other parts of the world and are commonly found in cuisines around the globe.
The nutritional differences between kohlrabi and cabbage
Kohlrabi and cabbage are from the same family, but they have distinct differences in their nutrient content. Kohlrabi is a good source of vitamin C, providing about 70% of the recommended daily intake in a single cup. It also has a good amount of dietary fiber, potassium, and vitamin B6, which helps in keeping the body in good health.
On the other hand, cabbage is rich in vitamin K, with one cup providing over 80% of daily recommended intake. It is also a good source of vitamin C, dietary fiber, and vitamin B6. Both of these vegetables provide numerous health benefits and can be incorporated into a balanced diet. However, their nutrient composition varies, and choosing between them depends on an individual’s specific nutritional needs and preferences.
The culinary uses of kohlrabi and cabbage
Both kohlrabi and cabbage are vegetables that belong to the same family. They share a similar appearance and texture, but they differ slightly in taste. Kohlrabi has a milder and sweeter flavor than cabbage, while cabbage can be slightly bitter.
Kohlrabi can be eaten raw or cooked, and is often used in salads or slaws. It can also be roasted, mashed, or added to soups and stews. Cabbage is a popular ingredient in many cuisines around the world. It is often used in salads, coleslaw, stir-fry, soup, and sauerkraut. Both vegetables are versatile and can be used in a variety of ways in the kitchen. They are also packed with nutrients and offer numerous health benefits.
How to grow and cultivate kohlrabi and cabbage
Kohlrabi and cabbage are both cool-season vegetables that belong to the same family of Brassicaceae. Growing kohlrabi and cabbage require a similar set of conditions and techniques, making them suitable to grow in the same garden. These plants thrive in full sunlight and well-drained, nutrient-rich soil with a pH between 6.5 and 6.8.
To grow kohlrabi and cabbage, start by planting seeds indoors about 6-8 weeks before the last expected frost. Once the seedlings have emerged, transplant them outside, spacing them about 12-18 inches apart. Kohlrabi and cabbage need consistent watering and fertile soil to develop healthy and vibrant foliage. Additionally, providing sufficient support to the stem will prevent it from bending or breaking under the weight of the head. With proper care and conditions, kohlrabi and cabbage can produce abundant yields and add a flavorful twist to your plate.
The economic significance of kohlrabi and cabbage
The economic significance of kohlrabi and cabbage is immense across several regions. Cabbage is a staple in many countries, and the worldwide production of cabbage has been estimated at 70 million tons per year. It’s an essential ingredient in various regional cuisines, such as Korean kimchi, Chinese cabbage rolls, and European sauerkraut. Cabbage is also used raw in salads, pickled, or cooked in a variety of recipes, from soups to stews.
Kohlrabi, on the other hand, is a relatively minor crop in terms of global production, but its cultivation is gaining popularity due to its health benefits and versatility in the kitchen. Being a part of the Brassica family, kohlrabi is often compared to cabbage, but its unique taste and texture have earned it a place in various culinary traditions. Kohlrabi is used in salads, soups, stews, and pickles, and it’s becoming popular in the health food sector, where it’s marketed as a superfood due to its high nutrient value. Overall, cabbage and kohlrabi both play a significant role in regional economies, and their cultivation, distribution, and consumption provide livelihoods for millions of people worldwide.
The cultural significance of kohlrabi and cabbage in different cuisines.
Kohlrabi and cabbage have a significant role in different cuisines around the world. In Germany, kohlrabi is considered a staple vegetable, often served in soups, stews, or roasted as a side dish. In Eastern Europe, kohlrabi is pickled or shredded and added to salads for a crunchy texture.
Cabbage, on the other hand, is a versatile vegetable with a wide range of uses. In Asian cuisines, cabbage is often used in stir-fries, as kimchi in Korea, and is also a popular ingredient for spring rolls. In Western cuisines, cabbage is commonly used in coleslaw, steamed and served as a side dish, or stuffed and baked. Both kohlrabi and cabbage are highly nutritious and provide a unique taste to any dish, making them an essential part of different cultures and cuisines around the world.
The Bottom Line
Kohlrabi is often misunderstood or even overlooked in the grocery store or farmer’s market. However, its unique flavor and versatility in cooking make it a fantastic addition to any meal, from breakfast to dinner. Despite its name, kohlrabi is not actually a type of cabbage, but rather belongs to the turnip family. It is rich in nutrients and low in calories, making it a healthy and flavorful option for any diet.
As we’ve explored, kohlrabi is a vegetable like no other. It has a crisp texture and a mild, sweet flavor that can add depth to any dish. Whether cooked or eaten raw, kohlrabi is a versatile ingredient that can be used in a variety of ways. And though it may be unfamiliar to some, it is certainly worth giving a try. So next time you see kohlrabi at the market, don’t hesitate to pick some up and experiment with it in your own cooking. You just might be surprised at how much you enjoy this unique and delicious vegetable.