Kohlrabi is a vegetable that is similar to cabbage, broccoli, cauliflower, kale, collard, and Brussels sprout. The stem and leaves of kohlrabi are eaten as food and in certain cultures as a medicine.
The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. The young stem in particular can be as crisp and juicy as an apple, although much less sweet.
The name comes from the German Kohl (cabbage) plus Rübe ~ Rabi (Swiss German variant) (turnip), because the swollen stem resembles the latter.
Kohlrabi contains antioxidant chemicals that are thought to help prevent cancer, as well as for heart disease, obesity, constipation, and other conditions, but there is no good scientific evidence to support its use.
Learn more about Kohlrabi: https://en.m.wikipedia.org/wiki/Kohlrabi
You can view this video on how to prepare Kohlrabi: https://youtu.be/ph8u6StMUWA