What type of vegetable is a kohlrabi?
Kohlrabi Kohlrabi Kohlrabi (from the German for cabbage turnip; "Brassica oleracea" Gongylodes Group), also called German turnip, is a biennial vegetable, a low, stout cultivar of wild cabbage. It is the same species as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, and gai lan. It can be eaten raw or cooked. Edible preparations are made with both the stem and the leaves. Despite its common names, it is not the same species as turnip. The name comes from the German "Kohl" ("cabbage") plus "Rübe" ~ "Rabi" (Swiss German variant) ("turnip"), because the swollen stem resembles the latter. Kohlrabi
Kohlrabi "Superschmelz"), 'Purple Danube', and 'White Danube'. Coloration of the purple types is superficial: the edible parts are all pale yellow. The leafy greens can also be eaten. One commonly used variety grows without a swollen stem, having just leaves and a very thin stem, and is called "Haakh". "Haakh" and "Monj" are popular Kashmiri dishes made using this vegetable. In the second year, the plant will bloom and develop seeds. Kohlrabi also comes in three different colors: white, purple, and pale green. Kohlrabi stems (the enlarged vegetal part) are surrounded by two distinct fibrous layers that do not soften appreciably