Kohlrabi is a bulbous stem vegetable in the cabbage family, sold in green and purple varieties with attached leafy tops. It is eaten raw in slaws or cooked in roasts, soups, and stir-fries. Texture is crisp when raw and softer when cooked.
The peeled bulb is the part most often served, while leaves may be sautéed separately. Home recipes commonly add butter, garlic, salt, or cream sauces that raise fat and sodium. Plain kohlrabi is a different choice than seasoned side dishes.
As a cruciferous vegetable, larger servings may cause gas or loose stool in sensitive pets. Thick raw chunks can also be hard to chew. Cooking or fine chopping helps with texture and portion control.
For pets, use small plain pieces only and avoid rich seasonings. Stop if digestion becomes gassy or loose after serving.
