ERB’s Knol Khol: Knol Khol -Ganth Gobhi also the German Cabbage is the most widely used vegetable in Kashmiri cuisine.
Nutrition Fact: Anti-inflammatory and anti-diabetic properties: Knol Khol has an anti-inflammatory effect, which can help to reduce the risk of developing insulin resistance and type 2 diabetes. Knol Khol also has ample vitamin C.
How to use: When raw, Knol Khol is slightly crunchy and mildly spicy, like radishes mixed with turnip. You can toss them in a salad, or eat it with Eat Right Basket Mustard Oil and a sprinkling of Eat Right Basket Himalayan Pink Salt.
How to store: The best way to store this vegetable is to remove any leaves (and reserve them for later – they are quite tasty as well) and keep the bulb in the fridge. This will keep your Knol Khol crunchy for about a week.