kålrabi

Kålrabi is a biennial plant belonging to the Brassicaceae family, the same family as cabbage and broccoli. It is cultivated as a vegetable for its swollen, turnip-like hypocotyl. The name "kålrabi" is derived from the Swedish words "kål" meaning cabbage and "rabi" meaning turnip, reflecting its appearance and botanical relation.

The edible part of the kålrabi is the fleshy, globular stem that grows above ground. It has a crisp texture and a mildly sweet, slightly peppery flavor, often compared to a cross between a turnip and a cabbage heart. Kålrabi can be eaten raw or cooked. Raw, it is often grated or thinly sliced and added to salads or slaws. When cooked, it can be boiled, steamed, roasted, or mashed, and is a common ingredient in stews and soups. The leaves of the kålrabi are also edible and can be prepared like other leafy greens.

Kålrabi is a good source of vitamins C and K, as well as dietary fiber. It is relatively low in calories. The plant is grown in temperate climates worldwide and is particularly popular in Northern Europe and parts of Asia. It thrives in well-drained soil and prefers cooler weather.