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 turn red.
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.