From the German, “Kohl” for cabbage and “Rabi” for turnip, Kohlrabi belongs to the Brassica family. Descendant of the wild cabbage, its seasonality goes from June to August in Europe and comes in white, purple or pale green depending on the variety. Raw, Kohlrabi is crispy like a radish and makes a perfect nutrient intake in your dishes. Cooked, it loses its peppery taste and gets milder. If skin feels particularly thick, you can peel it, then trim off the leaves and stems and chop the bulb into bite-sized pieces.
Cabbage is packed with nutrients despite its low level of calories. It is rich in vitamin B6 and folate, essential compounds for many important processes in the body, including energy metabolism and the normal functioning of the nervous system. High in dietary fibers, it contains powerful antioxidants, including polyphenols and sulfur compounds protecting the body from damage caused by free radicals.
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