Bayrisch Kraut (''Bavarian cabbage'') is a traditional
Bavaria
Bavaria, officially the Free State of Bavaria, is a States of Germany, state in the southeast of Germany. With an area of , it is the list of German states by area, largest German state by land area, comprising approximately 1/5 of the total l ...
n dish. It is made of shredded cabbage cooked in beef stock with pork
lard
Lard is a Quasi-solid, semi-solid white fat product obtained by rendering (animal products), rendering the adipose tissue, fatty tissue of a domestic pig, pig.
, onion, apples, and seasoned with vinegar. It is typically served with
bratwurst
''Bratwurst'' () is a type of German sausage made from pork or, less commonly, beef or veal. The name is derived from the Old High German , from , finely chopped meat, and , sausage, although in modern German it is often associated with the ver ...
German cuisine
The cuisine of Germany consists of many different local or regional cuisines, reflecting the country's federal history. Germany itself is part of the larger cultural region of Central Europe, sharing many culinary traditions with neighbouring c ...
it is an alternative to
sauerkraut
Sauerkraut (; , ) is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugar ...
.
See also
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Bavarian cuisine
Bavarian cuisine (; ) is a style of cooking from Bavaria, Germany.
More than 285 typical Bavarian products have been recorded in the Bavarian specialities databaseGenussBayern since the 1990s. Recipes and museums can also be found there. With a ...