This unusual vegetable deserves to be grown and appreciated more. It is often described as a turnip growing on cabbage roots. The flavor is similar to both turnips and cabbages, but is milder and sweeter. Like cabbage and other brassica members, kohlrabi helps reduce the risk of cancer. A rich source of Vitamins A, C, and K, and folate, as well as antioxidant carotenoids, b-carotene, and lutein. Slice thinly and serve raw with dip. Delicious just peeled and grated or sliced in salads. Young leaves and stems are also delicious in salads. Fry lightly in batter or breadcrumbs for kohlrabi fritters.