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Our cabbage At a glance

Our cabbage

At a glance


Fresh facts

The history of red cabbage

Lisel Kühne, mother to Carl Wilhelm Kühne, was bothered so much by having stained fingers from cutting red cabbage that she insisted on offering ready-to-serve red cabbage – a wish that became reality in 1957. From that point on, our Kühne red cabbage saved a lot of time and effort and is a real best-seller even today.

Blue kraut or red cabbage?

In Southern Germany it is called “kraut” and in Northern Germany “Kohl” (German for cabbage). The famous tongue twister “Blaukraut bleibt Blaukraut and Brautkleid bleibt Brautkleid” (Blue cabbage remains blue cabbage and wedding dress remains wedding dress) causes quite a regional stir as the people in Northern Germany think, that they cannot properly say the tongue twister and the Southern Germans are colour blind since they call it blue kraut and not red cabbage.

Miracle nutrient

Anyone who values a healthy diet cannot ignore local cabbage. Lots of vitamins, minerals and fibre combined with a low calorie content, make it a multi-purpose weapon with added health benefits.


Germans truly have ‘Kohldampf’ (German slang for hungry as a wolf): About 300 million heads of cabbage are eaten each year. That’s about four cabbages per person!