Kohlrabi cabbage: health benefits and harms

Kohlrabi in appearance is not much like a cabbage. Therefore, she has not yet managed to win the love and popularity that she deserves with us. But in European countries, this Mediterranean culture is an integral part of the cuisine. A lot of tasty and healthy dishes are prepared there from a vegetable product. Unusual cabbage is especially widely used in dietary nutrition, and decoctions based on folk recipes are prepared on its basis. Behind the modest appearance of the root crop is a real treasure of a huge number of minerals and vitamins. To appreciate this fruit, it is necessary to include it in the diet. But first you need to get to know the queen of cabbage, as kohlrabi gardeners are called.

What is kohlrabi

The name "cabbage turnip" was firmly entrenched in kohlrabi, which is consonant with the literal translation from the German botanical name of the culture - "kohl" (cabbage), "rube" (turnip). Also, the vegetable is often called stem turnip.

The main characteristics of the culture:

1. This two-year-old herb is a species of its close relative - white cabbage, and therefore belongs to the Cruciferous family.
2. As an adult, kohlrabi is a stalk and spherical fruit that has grown together into a single whole, which does not hide under the ground, but rises above its surface.
3. It is interesting that in the first year of life a turnip-shaped stem of green or purple color grows, depending on the variety of culture.
4. And in the second year, an escape is formed with a brush-like inflorescence.
5. The kohlrabi fruit is a pod with seeds that retain viability for five years.
6. Cabbage turnip is unpretentious to living conditions, but loves an abundance of light. The culture tolerates cold well.

Note: in kohlrabi, all parts are considered edible, and the taste of radish oil and cabbage stalk is combined in white juicy pulp.

Views

Stalk cabbage is distinguished by species diversity:

1. Early gardeners of kohlrabi are more popular with gardeners, because they perfectly satisfy the need for fresh herbs at a time when other vegetables are only gaining ripeness. The ripening period is from 60 to 80 days.
2. Mid-season varieties of Mediterranean cabbage are great for stuffing and stewing.
3. Later species go on cooking marinades and preserves for the winter.

Popular early varieties:

1. Piquant has an excellent taste and impressive fruit size - up to 0.9 kg. This cabbage is suitable for long winter storage.
2. Viennese white kohlrabi does not have such dimensions. The fruit weight does not exceed 250 g, and their delicate sweetish aftertaste meets various culinary tasks.
3. Relish is intended for the preparation of salads. The weight of the fruits of this variety reaches 0.5-0.7 kg, and their juicy pulp attracts a sweetish taste. Cabbage of this variety has a dark purple color.
4. Moravia is a Czech variety that is resistant to cold. The weight of some specimens exceeds 2 kg.
5. Delicious white kohlrabi is an ultra-mature variety. After planting, you can take the fruits in 35–40 days. The advantage of this variety is low woodiness and high taste characteristics.
6. Atena also belongs to Czech varieties.Light green fruits resemble a large apple in size. More suitable for raw consumption.

Late ripening varieties
Later varieties of kohlrabi reach ripe maturity in 4–5 months. The most popular of them:

1. Giant - variety bred by Czech breeders. More suitable for cultivation in regions with a dry and hot climate. Fruits reach a weight of 6-7 kg.
2. Violetta is very popular among culinary specialists. Heads weighing up to 1.3 kg are painted in bright purple shades. Great for salads.

As you can see, cabbage turnip can meet the expectations of a cook of any level. All cultivars can be used to prepare a wide variety of dishes.

Composition and calorie content

Kohlrabi cabbage is on the list of the most vitamin-rich vegetables. This culture was very popular even during the prosperity of the Roman Empire. The product was appreciated for its high nutritional properties and ability to quickly restore strength. Therefore, the juicy fruits were used to prepare hearty dishes for warriors.

Centuries have changed, and with them taste preferences, but Mediterranean cabbage remained the main dietary product of residents of different countries of the world.

In recent years, domestic amateur gardeners are also willing to grow healthy vegetables on their plots. The main advantage of kohlrabi is that even after prolonged storage and freezing, its composition does not change. We list the main active substances:

1. The vitamin complex includes almost in its entirety a group of vitamins B, retinol, tocopherol, folic and nicotinic acid. But ascorbic acid or vitamin C deserves special attention. The content of this component in cabbage turnip is so high that even lemon on this indicator does not withstand competition with vegetables.
2. Mineral elements: sulfur, molybdenum, boron, phosphorus, potassium, magnesium and a long list of substances of this group. Moreover, in terms of calcium, kohlrabi is not inferior to such popular products as eggs, milk and cheese. And potassium and magnesium in the turnip turnip more than in apples and seaweed.
3. Antioxidants are also present in an amazing vegetable. Of particular note is selenium, which provides antioxidant protection for the entire body.
4. Insoluble fiber (cellulose) provides cleansing of body tissues from bile acids and cholesterol. The presence of this component in food inhibits the absorption of fats with carbohydrates, and also prevents the formation of stones in the gallbladder and ducts.
5. Glucose with fructose not only forms the taste of a vegetable, they provide energy for all biochemical processes. By the content of natural sugars, kohlrabi even surpasses strawberries and carrots.
6. There are vegetable proteins in the composition of Mediterranean cabbage, but there is very little fat in the vegetable - about 1.2%.

The most amazing thing is that with such a rich set, the calorie content of a vegetable is slightly more than 40 units. Therefore, nutritionists kohlrabi enjoys special authority.

Good to know: the uniqueness of cabbage turnips lies in the fact that, at low calorie content, the fruits are characterized by high nutritional values. Simple vegetable dishes from Mediterranean cabbage are very hearty.

Useful properties of kohlrabi cabbage

In addition to its unique composition and high gastronomic characteristics, kohlrabi cabbage has a number of healing properties. Scientists from around the world conducted clinical trials, the results of which showed that the presence of a vegetable in the diet has the following positive effects:

• normalizes metabolic processes;
• improves liver function;
• stimulates digestion;
• cleans the bloodstream, which reduces the risk of heart attacks;
• strengthens the immune system;
• normalizes blood pressure;
• prevents the development of oncology;
• improves intestinal motility;
• effectively cleans organisms of toxins;
• has a mild sedative effect;
• helps fight swelling, because it helps to remove excess fluid;
• exhibits antibacterial activity;
• increases metabolism;
• promotes productive weight loss.

Kohlrabi cabbage has a beneficial effect on the heart and balances the psycho-emotional balance. It is no coincidence that leading nutritionists recommend including older cabbage in the daily menu. Indeed, with age, the state of blood vessels worsens, arterial hypertension and angina develop. Therefore, the presence of such a useful product in food will be the most reliable prevention that prevents the development of age-related diseases.

It is interesting: cabbage turnip wins in comparison with white cabbage by one more indicator: even with the use of a raw product there is no nausea and increased formation of gases.

For women

1. The vitamin component of the vegetable is primarily useful in that it provides resistance to immunity to various infections.
2. The problem of many modern women is overweight. If you include dishes from Mediterranean cabbage in the nutrition program, you can restore your previous forms in a short time.
3. The presence of antioxidants in the composition cleanses the body at the cellular level of toxins, which are often the cause of oncology.
4. Kohlrabi is considered the best prophylactic against breast cancer.
5. The antioxidant properties of the vegetable inhibit the aging process, which is useful for appearance.

Note: Scientists have proven through research that women who regularly consume kohlrabi and other vegetables look youthful even in old age.

For men

Representatives of the strong half of humanity have more burdens than women. You can compensate for physical and emotional losses due to the stem-shaped turnip. To pay special attention to this useful vegetable is for athletes and people engaged in heavy physical labor. It is no coincidence that in ancient times warriors increased their strength and endurance with the help of kohlrabi. The content of zinc and selenium in the vegetable has a positive effect on the reproductive system of men. Therefore, sexual problems can also be solved quickly and effectively if you regularly use this product.

During pregnancy

Many products during pregnancy are prohibited for expectant mothers. But for kohlrabi, doctors and nutritionists made an exception. On the contrary, they strongly recommend that they eat this vegetable raw, boiled and stewed. The benefits of such a vegetable diet are as follows:

1. A rich vitamin set will take care of the normal state of the immune system of a woman and an unborn child.
2. The presence of iron will help keep hemoglobin within normal limits. After all, pregnant women often suffer from anemia.
3. The ability of a vegetable to normalize water balance will help cope with edema.
4. A common problem in pregnant women is a tendency to constipation. And this problem is easily solved by Mediterranean cabbage.

An important point: expectant mothers, it is advisable to boil the fruit or steam. Only sometimes for a change you can add kohlrabi to a salad or make a vitamin smoothie.

When breastfeeding

In the first months after birth, the female body needs support. Mediterranean cabbage can be a reliable source of vitamins. True, you should not use a vegetable in its raw form, because a high fiber content in a vegetable product can cause a baby to become colic. Caution should be exercised with fresh vegetables for the first three months of a child's life. When the critical period passes, you can again enjoy the pleasant taste of kohlrabi. This type of cabbage increases lactation and does not allow fats to be stored in reserve, which is important for every lactating woman.

For children

Kohlrabi is considered the most desirable baby food product. Delicate vegetable purees give babies as complementary foods from six months. A vegetable saturated with nutrients will increase the protective abilities of the immunity of a growing organism, strengthen bones, and contribute to the intellectual development of a small person.Since kohlrabi dishes quickly give a feeling of fullness, the baby’s stomach and intestines will not be overloaded, which will ensure regular stool.

In older children, in the absence of allergic manifestations, it is advisable to give kohlrabi several times a week in different forms. This vegetable is especially useful for those children who are poorly eaten. A gram serving of stewed vegetable or salad will saturate the child's body, and also provide the tissue with a set of necessary elements.

Note: for a children's diet, you need to select strong and without signs of damage instances. It is very important to know under what conditions vegetable products were grown. If fertilizers and chemicals from pests were used, such a cabbage should not be given to a child.

When losing weight

The composition of Mediterranean cabbage has a special substance - arginine. This amino acid is considered the best fat burning product. When ingested with food, arginine is activated, accelerating metabolism and cleansing the body of toxins. Due to these actions, extra pounds go away naturally. Those who are busy with the task of losing weight, it is best to include salads with fresh vegetables in the menu. You can, for example, use this simple recipe:

Light Salad Ingredients:

• kohlrabi - 2 small fruits;
• lemon juice - 1 tsp;
• olive oil - 2 tsp;
• greens: onions, dill, parsley;
• salt.

The cooking process is quick and easy:

1. After peeling the fruit of the Mediterranean vegetable, grate, salt.
2. Finely chop the spiced greens with a knife, send to cabbage.
3. Mix the salad, sprinkle with lemon juice, and finally add oil.

Addition: a salad prepared according to this recipe will be a bright addition to the family menu. The dish is very light, but satisfying.

What is useful kohlrabi juice

Special attention deserves the juice of stem turnips. This valuable natural product has been actively used for centuries in folk medicine, because it has a wide spectrum of action. Ways of application:

1. At the initial stage of respiratory diseases, prepare a drink according to this scheme: take ½ tsp. fresh kohlrabi juice, the same dose of onion juice and dilute all this in a glass of warm milk. Before use, add 1 tsp. honey.
2. For dental problems, sore throat and laryngitis, do the following: mix cabbage juice and warm boiled water in equal parts. To rinse the resulting composition several times a day with an oral cavity or throat.
3. For the prevention of cardiovascular pathologies, this recipe is useful: take 2 tsp. In a glass of fresh kohlrabi juice grapefruit juice. Drink a vitamin mix about 40 minutes before a meal.
4. A universal remedy is prepared according to this algorithm: cut a small juicy kohlrabi fruit into cubes, then pass the vegetable through a juicer, add honey, mix. You can take a strengthening composition two weeks a few minutes before eating.

Fresh juice of cabbage turnip helps relieve inflammatory manifestations of cholecystitis, it is taken as a diuretic for pyelonephritis and cystitis.

Kohlrabi cabbage in medicine

Although in official medicine, Mediterranean cabbage is not considered as a treatment, doctors and nutritionists recommend this vegetable to draw up a dietary nutrition program. In the practice of traditional healers, recipes with kohlrabi are actively used for the treatment and prevention of various diseases:

• diabetes
• vitamin deficiencies;
• joint problems;
• gout
• intestinal disorders;
• disorders of the urinary system;
• cardiovascular disease;
• colds and other respiratory diseases;
• sexual weakness in men.

Given the enormous nutritional value and the rich composition of stem cabbage, professional doctors eagerly recommend that their patients include folk recipes in the general course of therapy. Of course, such an addition to treatment is possible after consultation with a specialist and in the absence of contraindications.

With diabetes

With the second type of diabetes, it is necessary to include cabbage-turnip dishes in the menu. Such a diet will contribute to the normal course of metabolic processes, and the low calorie content of the vegetable will help maintain body weight within normal limits. In addition, the rapid assimilation of the product does not allow an increase in blood sugar, which is also important for the health of sick people. Dishes with Mediterranean cabbage are nutritious and nutritious, as the vegetable is rich in vitamins and minerals. Therefore, the presence of such a useful product in the diet will help the body maintain a normal balance of substances.

Important: The glycemic index of kohlrabi is 20 units.

With pancreatitis

Any kind of cabbage with inflammation of the pancreas is undesirable to use, especially during periods of exacerbation. A fresh vegetable will only increase the irritating effect on the inflamed organ, which can aggravate the course of the disease. But in the period of stable remission with good tolerance by the patient of this vegetable, for a variety of meager diets, you can cook steamed cabbage turnip dishes or stew.

With gout

Stalk cabbage contains a whole group of powerful antioxidants that can neutralize the aggressive effect of harmful acids. Therefore, with gout, different dishes with the addition of kohlrabi will be very useful. For example, to alleviate the condition, a patient can take a drink prepared according to this scheme:

1. First, use a juicer to get cabbage juice.
2. Then add 1 tablespoon to vegetable nectar. honey and a pinch of chopped finely walnuts.
3. Mix the mass thoroughly.
4. Take medicine before meals in several sips. The course of such therapy is designed for a month, but not more.

Harm and contraindications

The benefits of Mediterranean cabbage are so huge that even expectant mothers and young children are allowed to eat dishes from it. But even a high degree of safety of a vegetable product does not exclude the presence of restrictions. The following conditions are in the list of contraindications:

• acute pancreatitis;
• gastritis with high acidity;
• hypotension (low blood pressure);
• exacerbation of peptic ulcer;
• individual intolerance to this product.

It should also be noted that the main disadvantage of kohlrabi is the ability to accumulate salts of nitric acid, that is, nitrates. Therefore, if you want to expand the diet at the expense of a vitamin vegetable, you should definitely consider this point. It is better to purchase such products in trusted stores or from private owners. And the most ideal option is to engage in the cultivation of a healthy crop in your own personal plot.

If there are no treasured hundredths available, then the vegetable purchased in the store must be soaked in salted water before cooking.

Important: it is undesirable to use kohlrabi, especially in its raw form, at night, because the product contains components that have diuretic properties.

How to choose and store

The process of choosing a Mediterranean vegetable is not as complicated as it might seem. It is necessary to be guided by only two rules:

1. Preference should be given to young specimens, as they are tastier and healthier. It is easy to determine the age of cabbage by fresh green leaves and the elastic strength of the fruit itself. The taste of old cabbage kohlrabi gives wood, and its benefits are much less.
2. The second rule is that before buying, you need to carefully consider the leaves: the presence of small-spotted black spots on them indicates the presence of harmful nitrates in the vegetable products. Of course, a product with such an unpleasant addition is not worth buying.

How to store
Fresh fruits should be immediately put into action, because they quickly lose their beneficial qualities. The maximum allowable storage time for kohlrabi in a refrigerator is 3 weeks. But if the vegetable is dried in the oven, in the form cut into small pieces, the shelf life of such a semi-finished product will last. The ideal option is freezing.

Is it possible to freeze

Kohlrabi cabbage is not only possible, but also needs to be frozen.With proper preparation of vegetable products for this type of storage, the vitamin composition, like all mineral supplements, will remain for nine months. But the main advantage of this method is that the frozen product is not inferior in taste to fresh cabbage. From such a semi-finished product, you can cook exactly such dishes as from a fruit that has only been removed from the garden. But to prepare the workpiece, you must perform the following steps:

1. For freezing, select ripe, but not overripe specimens. Old cabbage has a hard core. On the surface of the vegetable should not be present signs of disease and damage.
2. Before sending to the freezer, rinse each fruit well, dry it, then peel it.
3. For long-term storage in the freezer, it is best to cut the product in any arbitrary shape. Some housewives rub the vegetable on a grater. It all depends on what dishes the frozen product will be used in the winter.
4. Next, salt the sliced ​​kohlrabi, leave for 20-30 minutes in such a way that bitterness and excess moisture leave the vegetable.
5. After this procedure, rinse the vegetable harvest again and blanch in boiling water for 3-4 minutes. For this purpose, it is better to use a sieve, and not the entire mass at once, but small portions of the chopped fruit should be subjected to the processing procedure “in the bathhouse”.
6. After blanching, cool the cabbage, dry it, then distribute it in plastic bags and send it to the freezer for storage.

You can freeze Mediterranean cabbage without prior blanching, but in this case it will lose its juiciness. Vegetable products can be stored after a full processing cycle for 9–10 months.

Helpful advice: it is best to cook vegetable mixtures for freezing. For example, kohlrabi is very well combined with other types of cabbage: broccoli, Brussels sprouts, cauliflower. Such a vegetable composition is suitable for preparing soups and side dishes. Perfectly combines Mediterranean cabbage with carrots, zucchini, peas.

How to peel kohlrabi cabbage

In principle, peeling kohlrabi cabbage does not cause difficulties, if you remember a few simple recommendations:

1. Dry the washed fruit a little.
2. Then carefully cut the lower part, where the stem connects to the fruit.
3. With a sharp knife, peel the entire surface of the cabbage.

The method of cleaning kohlrabi resembles the same procedure that you need to do with pineapple. The peeled fruit can immediately be put into action or determined for storage in the refrigerator. If you intend to freeze the product, it should be cut into small pieces.

How to deliciously cook kohlrabi cabbage

Kohlrabi is delicious in any form of preparation. Therefore, no special measures are required to improve the taste of vegetable dishes. Any category of food is prepared from healthy vegetables, and all of them are great for a family menu.

But a few practical tips will help housewives quickly cook food from the queen of all cabbage:

1. Boiled kohlrabi need not be whole, but in chopped form. Cooking time - no more than 5 minutes. During this time, the vegetable becomes soft, but does not lose its beneficial properties.
2. Before frying, Mediterranean cabbage is recommended to be boiled, since a fresh vegetable with an intense heat treatment acquires an unpleasant aftertaste.
3. Fry, for example, kohlrabi cutlets to a golden color.
4. Stewing cabbage turnips is also better no more than a quarter of an hour. Very well, the vegetable is combined with this type of preparation with meat and other vegetables.
5. Before baking in the oven, it is imperative to soak the kohlrabi in salt water to leave the bitterness. Cooking time depends on the characteristics of the dish, but the temperature should not be higher than 185 ° C.

What can be prepared from kohlrabi cabbage: recipes

Despite the unusual taste, kohlrabi is a success with the best world culinary specialists. Given the health benefits of a Mediterranean vegetable, housewives should follow the example of professionals. Indeed, from cabbage turnips you can cook a huge number of interesting dishes. Kohlrabi is good in any form: fried, boiled or baked. Vegetable goes well with cheese and mushrooms, exotic fruits and apples. From it you can prepare independent dishes or add to the second fish and meat snacks. Kohlrabi copes with the function of a satisfying side dish, some housewives even cook pancakes from it.

We offer several simple in execution, but original in content recipes with kohlrabi.

Salad

This light salad can be cooked every day. The set of products that you need is in every kitchen:

• kohlrabi cabbage - about ½ kg;
• onion (red variety) - 1 pc.;
• vegetable oil - for dressing;
• vinegar (preferably white wine) - 1-2 tbsp .;
• soy sauce - to taste;
• green peas - 50–70 g of pods.

Algorithm of actions:

1. Cut the stalk of kohlrabi into thin petals.
2. Cut the onion into half rings, and the pea pods into cubes.
3. In a deep bowl, combine all the ingredients, add oil, sauce and honey.
4. Serve the finished salad to the table.

Soup

The following ingredients will be needed to make a Kohlrabi Vitamin Soup:

• potatoes - 30 g;
• cabbage - 50 g;
• onions with carrots - 15 g each;
• tomato - 1 pc.;
• celery - 5 g;
• parsley root - 7 g;
• salt, pepper - to taste;
• vegetable oil - 10 ml;
• sour cream - to taste.

All proportions are given per serving.

Stages of cooking vegetable soup:

1. Peel and slice all vegetables except potatoes and cabbage.
2. Fry in vegetable oil.
3. Cut potatoes and kohlrabi into cubes.
4. Dip the cabbage for a couple of minutes in boiling water, then put it in a colander.
5. In clean water, place a sliced ​​kohlrabi, cook for half an hour.
6. Add potatoes.
7. When the contents boil, add the passivated root vegetables, herbs, sliced ​​tomato.
8. Before serving, season the soup with sour cream and garnish with herbs.

Cutlets

Cabbage cutlets made from kohlrabi will delight even a fastidious gourmet. Such a vegetable dish has a delicate elegant taste, and gives a feeling of satiety no worse than meat cutlets.

Grocery list:

• kohlrabi - 0.5 kg;
• egg - 1 pc.;
• homemade feta cheese - 60–70 g;
• salt, black pepper - to taste;
• flour - 2-3 tbsp;
• vegetable oil - for frying.

Cooking process:

1. The fruit, peeled, grate on a medium grater.
2. Salt the cabbage mass for 10 minutes, so that it starts up the juice.
3. Squeeze out the liquid, and beat the egg into the resulting billet, add grated feta cheese, pepper, flour.
4. Mix the mass well, and then divide into equal parts, from which fashion cutlets.
5. Fry kohlrabi vegetable patties until golden brown on both sides.
6. Ready cutlets for more softness, simmer for several minutes under the lid.

Such a dish may well be included in baby food and the diet of pregnant women.

Smoothie

Such a vitamin drink will suit not only losing weight people, but also future mothers, children and people who care about their health. Kohlrabi smoothies with other vegetables and fruits can replace a daily snack or dinner. The mixture is very tasty and nutritious, and for its preparation the following products will be required:

• carrots - 2 pcs.;
• pear - 1 pc.;
• middle kohlrabi fruit - half;
• celery - 2 stalks;
• pumpkin seeds - 2 handfuls;
• cream - 2 tbsp .;
• filtered water - 150 ml.

How to cook:

1. Slice or grate all specified vegetables and fruits.
2. Place the crushed components in a blender, add water, whisk until mashed.
3. Put the finished dessert in tall glasses. Top with a spoonful of fat cream and some pumpkin seeds.

How to pickle

Pragmatic housewives have been using kohlrabi for pickling for the winter instead of ordinary white cabbage. There are several ways to make such blanks. Let us give an example of an option that does not require sterilization.

The sequence of preparation of pickled stem turnip:

1. First peel the leaves, peel, rinse and dry.
2. Then cut into small slices.
3. Dip the billet in boiling water, add 2 tbsp. table vinegar.
4. After this procedure, drain the water, and put the cabbage slices into banks.
5. Further actions are the same as when pickling other vegetable products: add a few cloves of garlic, dill umbrellas, basil, cilantro and other herbs.
6. Then make a marinade from a liter of water, sugar - 80 g, salt - 60 g.
7. Bring the solution to a boil, add another 100 ml of vinegar.
8. Ready marinade pour chopped cabbage.
9. Close the banks with sealed lids. When the brine has cooled, send the workpieces for storage in a cellar or a cold room.

Is it possible to eat kohlrabi leaves

It is known that the main part of the nutrient components in most cabbage varieties is concentrated in the leaves. Therefore, when assessing the culinary qualities of kohlrabi, the question also arises of the possibility of using foliage for culinary purposes. Indeed, this part of the culture is widely used to add to salads, meat dishes and even soups. But for cooking, only fresh greens of impeccable quality are suitable. Before cooking, the leaves must be thoroughly washed under running water.

Is it possible to give kohlrabi cabbage to animals

Kohlrabi is considered a valuable feed product for all herbivores. For these purposes, fodder varieties are specially grown. The vegetable product is used both in fresh and in a salted form. Kohlrabi is an excellent milk-feed feed. The chemical composition of such cabbage is characterized by a high content of protein, ascorbic acid and fiber. Feed varieties yield high yields: from one hectare it is possible to collect 300–400 centners of valuable feed.

Rabbits especially adore kohlrabi. They enjoy eating not only the fruit itself, but also the green mass of the plant. Young animals are given up to 300 g of vitamin fodder at one time, and for adults - 600 g. Rabbits consume even kohlrabi sauerkraut with great pleasure. But such a treat eared pets should be given only in the winter. In small quantities and in boiled form, the vegetable can be given to dogs.

Interesting Facts

1. The modern geography of kohlrabi cultivation covers mainly the Mediterranean region. It was here that this strange cabbage appeared for the first time in the 14th century. But the sweetish pleasant taste, which is not typical for a vegetable, was so liked by residents of other countries that the spherical fruits began to spread very quickly around the planet. Despite this, the stem turnip remained committed to its ancestral homeland, because the largest areas are occupied by this culture in the Mediterranean regions.
2. In ancient Rome, kohlrabi stew was considered a traditional dish among the poor.
3. In modern France, stem turnip is very popular with those who want to lose weight. Vegetable dishes prepared from the Queen of All Cabbages are served in the best French restaurants.
4. Again, in France, using special equipment from kohlrabi, they make pasta, and then pickle them in orange juice.

Summing up, it remains to add that kohlrabi justifies its taste as a leader among vegetables. It ideally combines low calorie content and a high level of beneficial properties.

Photo of kohlrabi cabbage