Every day they lunched on frankfurters and kohlrabi at Schwartz's.
They also gave out potatoes, kohlrabi, bread and blood sausage at times.
Peel, slice, and soak the kohlrabi in cold water for half an hour.
Cook the kohlrabi in boiling salted water until tender and then drain the water from it.
The edible part of kohlrabi is the enlarged stem, which has the flavor of both turnip and cabbage.
kohlrabi is not a perishable vegetable and therefore stands storage very well.
After the stems of the leaves have been cut off, the kohlrabi should be washed and then pared to remove the outer skin.
The kohlrabi were grown extensively in Germany and tasted alright but were very woody in texture.
In the true turnip the swelling is underground, but like the cabbage, kohlrabi forms its edible part above ground.
