Kohlrabi, cousin of cabbage, can come in white, purple or pale green. It’s a commonly eaten vegetable in german-speaking countries, native to cypress and is popular in many asian countries included Vietnam and India. The stems and leaves can be eaten as well as the head, and offer a texture similar to broccoli stems or cabbage heart, but come with a much milder and sweeter flavor. The greens are a great alternative to kale and collard greens.
The bulb can be chopped and used raw like cabbage in salads or slaws. The external fibrous layers are typically discarded. It is often used in soups, prepared with its leaves and eaten with rice. In cypress, many sprinkle with salt and lemon and serve as an appetizer.
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