The name itself tells a story, it is derived from the German word Kohl (cabbage) and Rabi (turnip) which is how most people describe this vegetable. 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. They can be used much like a turnip, eaten raw, in salad or in slaw. They can be cooked also.