Kohlrabi (German Turnip) is called as Nookal in India (Hindi). It is a cultivar of cabbage. The name comes from the German Kohl (cabbage) and Rube. It can be eaten cooked as well as raw. Kohlrabi leaves are edible and can be eaten interchangeably with leaves of cabbage family vegetables.
Though Kohlrabi looks like a regular rounded root vegetable, it is not a root at all. It is a swollen stem, which is why it is natural to have leaves branching out from it. Kohlrabi is one of the amazingly diverse cousin of cabbage, which ranges from the tight leaves of cabbages, to the swollen stems and heads of broccoli and cauliflower, to the pungent seeds and leaves of mustard.
Among kohlrabi’s many oddities, perhaps the oddest may be that this vegetable which is so determinedly north European, has probably ended up being best appreciated and cooked in India. One suggestion is that it came, as with China, long ago and via trade across Central Asia. It is called as ganth gobi, or munj in Kashmir.