Native mainly to Germany, Italy, Spain, and England, Kohl Rabi is also found abundantly in Asia, Canada, and Northern USA. It is another vegetable from the cabbage family with similar origins as the brocolli, cauliflower, kale, and brussels sprout. With looks that resemble the turnip and flavor that reminds of cabbage, Kohl Rabi has a sweet and succulent taste with a crisp and crunchy texture. A far as its nutritional value is concerned, the bulbous Kohl Rabi that grows in cooler climes, is extremely beneficial and healthy to consume.

Kohl Rabi by far has the richest source of Vitamin C, more than any citrus food you can think of. One serving of this vegetable is enough to give you a power dose of this potent antioxidant that will help in strengthening the immune system while keeping the skin supple because of collagen release . It also helps fight iron deficiency, regulate metabolism, aids in digestion, prevents the risk of developing cancer, protects vision, and also enhances bone health while keeping the nerves and muscles functioning in top shape.

To eat Kohl Rabi, just stem off the leaves at both ends, peel like a potato and either have it raw in salads or cook it in a curry with choicest spices. Kohl Rabi can also be boiled, steamed or blanched depending on how you like it best.