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A cross between cabbage and turnip, the crisp, juicy flesh can be roasted, grilled, grated for a slaw with carrots, used to make mock potato salad and fries, or even sliced and eaten raw. The flavor is mildly sweet and closer to cabbage than a turnip. One of the most underrated vegetables out there, we promise you won't regret trying this versatile veggie out!


NOTE: Kohlrabi sometimes develops superficial blemishes or cracks on the skin while in storage. However, once the thin skin is peeled these veggies are picture perfect and delicious.


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