Small plain pieces of kohlrabi are safe. Larger servings may cause gas or loose stool as with other cruciferous vegetables. Avoid buttery, creamy, or seasoned preparations.
Kohlrabi is a bulbous stem vegetable in the cabbage family, sold in green and purple varieties with attached leafy tops.
Eaten raw in slaws or cooked in roasts, soups, and stir-fries. Home recipes commonly add butter, garlic, salt, or cream sauces.
Thick raw chunks can be hard to chew; cooking or fine chopping helps. Kohlrabi leaves can be sautéed separately. As a Brassica family member, it may appear alongside cabbage or kale in salads and slaws.
