Kohlrabi is a variant bred from wild cabbage and contains a ton of vitamins and minerals. The flavor is mildly vegetal and sweet with a light, crunchy texture. The whole plant is edible raw or cooked but the skin should be peeled first as it can be woody.
Uses: Slice thinly and make it into a slaw. Cube and put into soups. Kohlrabi also pairs well with lemon and salt.