description
Kohlrabi is a cousin of cabbage, though it may look more like a root vegetable. Its bulbous body can be either green or purple, and is surrounded by two layers of long leaves.
Kohlrabi can be eaten either raw or cooked. It works really well used raw in ‘thote’ (Burmese salad) as it is crunchy and tastes of very mild cabbage. Choose small sized kohlrabi for a sweeter taste as the larger and matured kohlrabi can be more radish-like in taste.
substitutes
cabbage
availability
Supermarkets, Asian stores
