Kohlrabi is widely used in German and Eastern European cuisine, as well as in Indian recipes. This vegetable is closely related to cabbage, Brussels sprouts, broccoli, as well as kale, and cauliflower. It is often misclassified as a root vegetable due to its turnip-like appearance - with broad, flat leaves radiating from a root-like bulbous base. However, it is surprisingly a leafy vegetable that grows above the ground line. 

Kohlrabi can be eaten raw as well as after being cooked (after removing the outer, hardened parts). Under the slightly thickened skin, there is a mild, crisp, and juicy interior with a consistency similar to raw cabbage. Kohlrabi contains a lot of dietary fiber and a significant dose of vitamin C (100g of it contains at least 15% of the Daily Reference Intake Value for an adult). It is also rich in potassium and folic acid.