I want to talk about cruciferous veggies. Specifically, I want to talk about cabbage & kohlrabi. (Yes, I like broccoli & kale & cauliflower & Brussels sprouts. I’m simply limiting this topic to cabbage & kohlrabi specifically! AND cauliflower had its own post not that long ago!)
I like cabbage.
I like kohlrabi.
I knew I liked cabbage.
I didn’t know I liked kohlrabi, until recently.
I’ve had cabbage both raw & cooked and enjoyed it, although I do find large hunks of purple cabbage in salads completely baffling.
I think maybe sort of once upon a time I’d had kohlrabi but I didn’t remember anything about it, other than it was vaguely cabbagey. (Cabbage-ish? Cabbage-y? Whatever!) I have now discovered that I particularly like fresh kohlrabi peeled and cut up and even lightly salted. It’s crunchy, a tiny bit sweet, and very filling. One of these days I’m going to grate some into coleslaw. I may even try cooking it in something!
Also? Weirdly? I have absolutely, positively zero idea WHY…but kohlrabi plants remind me of mandrake plants, specifically the mandrake plant Professor Sprout pulls out of the ground in one of the Harry Potter books (and movies). Don’t worry. If you plant kohlrabi, it won’t scream at you when you harvest it!
I digress. Back to cabbage & kohlrabi. (And yes, by extension, back to the rest of the cruciferous veggies!)
Vitamin K. Cancer-fighting compounds. Iron. Antioxidants. Compounds that may fight inflammation and help prevent heart disease. Dietary fiber. Improved digestion. Low in calories. Doesn’t all of that sound great??
Have some cabbage. Or kohlrabi. Or broccoli. Or cauliflower. Your health will thank you!
Cheers! Here’s to your health!