Kruegermann Rotkohl

What is Rotkohl?

Rotkohl is German for red cabbage. It is a staple in German cuisine.The color of the raw cabbage is between red and blue. People in Northern Germany cook it with wine or vinegar. The acid turns the cabbage red, hence its name. People in Southern Germany cook it with suger, and that makes the cabbage turn blue, which is why they call it Blaukraut.

How should I eat Rotkohl?

Open a glass of Kruegermanr Rotkohl. Pour the cabbage into a sieve and let the brine drop off. Optionally rinse it to make it less sour. Heat it slowly, best in a crock pot. Make sure you do not burn it. Serve Rotkohl as a side dish to most meat dishes including roasted pork, beef, chicken, turkey, goose, and duck. You will often see it as a side to traditional dishes like Rouladen, Bratwurst, or Wiener schnitzel.

Ingredients:

Red Cabbage, Water, Distilled Vinegar, Sugar, Salt, Apple Juice Concentrate, Natural Flavors, Natural Color, Red #40.

32 fl oz

Kruegermann Rotkohl

Kruegermann Rotkohl is made the Northern German way according to an old family recipe. Selected fresh red cabbage is packed in a mild sweet and sour brine containing apples. The Rotkohl is paseurized without using preservatives.

The cabbage used for Kruegermann Rotkohl comes from a local farmer in the Edna Valley near San Luis Obispo, California, who grows it from Kruegermann's special variety of seeds.

16 fl oz