Is distinguished from the savoy cabbage by the appearance of the head formed by thick leaves, overlapping each other, smooth, colored green or red. It can be eaten cooked, stewed, braised, sautéed, or raw in salads.
The round cabbage commonly known by the name of “crauto,” he Alsatian origin of the words “sûr” and “krut” that make up the phrase translated “bitter herb” is used in the culinary dish in the typical German “Frankfurter and sauerkraut. A peculiarity related to this type of Cabbage is related to its discovery dating back to the period when it was built the Great Wall of China. During this period, the Chinese workers because of a severe winter had to leave the field, on their return they discovered that despite a different taste sprouts were still edible as it had been protected from the air and their fermentation was intact.
