Typical white sauerkraut cut very finely to use as a side dish for pork, ribs, knuckle, typical Tyrolean dumplings, sausages, etc. Ingredients list: white cabbage, wine, salt
The farmer sauerkraut simply heat up with some water or broth for approx. 5-10 minutes. The sauerkraut is suited particularly as an addition to rib, belly pork, small sausage, however, also to vegetarian courts like cam, Spätzle, etc.
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Simply heat up the red cabbage with some water or broth for approx. 5-10 minutes. The red cabbage is suited particularly as an addition to venison.
Cabbage with apple 580 ml. - Staud's
Finely chopped white sauerkraut to be used as a side dish for pork, ribs, knuckle, typical Tyrolean dumplings, sausages etc. Also an excellent product a health point of view.
Typical white sauerkraut cut very finely to use as a side dish for pork, ribs, knuckle, typical Tyrolean dumplings, sausages, etc.
Finely chopped red cabbage, lightly seasoned. To be used as a side dish for game and various roasts. Ready-to-use product, heat slightly for approx. 4-5 minutes.
