It is distinguished from cabbage by the appearance of the head formed by thick leaves, superimposed on each other, smooth, green or red. It can be eaten cooked, stewed, braised, sautéed, or raw in mixed salads.
The round cabbage commonly known as “sauerkraut”, originates from the union of the Alsatian words “sûr” and “krut” which translated to compose the phrase “sour grass”, in the culinary context is used in the typical German dish “Wurstel and sauerkraut ”. A peculiarity linked to this type of cabbage is linked to its discovery that dates back to the period in which the Chinese Wall was built. In this period the Chinese workers had to leave the fields due to a very harsh winter, and when they returned they discovered that the cabbages, despite a different taste, were still edible because they remained protected from the air and their fermentation remained intact.