Kohlrabi belongs to the cabbage family, so if you enjoy cabbage, broccoli, and even Brussels sprouts, there’s a high chance you’ll also love kohlrabi. Kohlrabi’s taste and texture are similar to those of broccoli stems and cabbage, although it’s slightly sweeter. It has long leafy stems and a round bulb that’s usually purple, pale green, or white. It’s always white-yellow on the inside.

When buying kohlrabi, choose bulbs that are about three inches in diameter or less. Smaller kohlrabies have a more intensive taste, while larger bulbs tend to lack in flavor and may have woody sections on the inside. When the bulb is harvested too late it can become tough and woody. This can also happen when the weather turns hot in early summer.

In Hungary kohlrabi is a popular ingredient for soups, but it can also be stuffed or used to make főzelék. Karalábéfőzelék is a divisive food, however, if it’s well-prepared, kohlrabi stew can be a tasteful and delicious vegetable meal. This kohlrabi stew is made with a milky roux and enriched with butter.