Kohlrabi is often called the German Turnip and is a mixture of the German word for cabbage and turnip.  Although Kohlrabi has been created by artificial selection its origin comes from cabbage, broccoli, cauliflower, kale, collard greens and brussels sprouts.  The one thing they have in common: they all come from the wild cabbage plant.

Kohlrabi is similar to broccoli in taste and texture but can be somewhat milder and sweeter.  A young plant can be as crisp and juicy as an apple.  Kohlrabi can be eaten either raw or cooked and as well so can the leafy greens of the plant.  There are several varieties of the Kohlrabi, however the best known are White Vienna, Purple Vienna, Grand Duke and Gigante.

Kohlrabi is popular in Kashmir where it is called Monj.  They eat the Kohlrabi at least three or four times a week.  There are tow versions; one spicy called “dum monj” and one that is not spicy called “monj-haakh”.

Any easy recipe: melt some butter in a pan, add some sliced onions and chopped Kohlrabi and brown.  Add some fresh herbs, put on a lid and simmer for 10-15 minutes.