Kohlrabi gets its name from the German words for cabbage and turnip. It's related to cabbages (along with broccoli, kale, cauliflower, Brussels sprouts, and other cruciferous vegetables) but not to turnips. It's a biennial crop, and you may see people saying that it's sweeter in the winter. In our area, this doesn't matter much, since I can only ever find it in the late spring and early summer. The leaves and bulbous stem are both edible. This recipe uses the stem, which you'll need to peel thoroughly before shredding. Some varieties are green on the outside, while some are purplish-red. They all taste about the same once peeled.