Rotkohl Red Cabbage with Apple 16 floz
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 in the South it is called Blaukraut.
Rotkohl is served heated as a side dish to meat and potatoes or potato dumplings. Kruegermann's Rotkohl is made to an old family recipe. Selected fresh red cabbage is packed in a mild sweet and sour brine containing apples. Rotkohl goes along with most meat dishes including roasted pork, beef, chicken, turkey, goose, and duck. You will often see it on traditional dishes like rouladen, bratwurst, and Wiener schnitzel.
Red Cabbage, Water, Distilled Vinegar, Sugar, Salt, Apple Juice Concentrate, Natural Flavors, Natural Color, Red #40.