Guaranteed quality
We maintain long-standing, close partnerships with our farmers, some are already in the 3rd generation.
Our cabbage
At a glance
About Cabbage
The word cabbage comes from Middle French caboche ‘head’ (in dialect, ‘cabbage’), derived from Latin caput ‘head’. Our present-day cabbage varieties originally came from the Mediterranean region and its popularity as a cultural and medicinal herb dates back to antiquity.
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Harvested by hand and processed fresh
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German farming
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Cultivation: we reap what we sow
Kühne red cabbage comes exclusively from Germany. What’s more, depending on the region, the red cabbage is sown directly in the fields or planted as a young plant. This is done in the spring, when the frost period has ended.
The harvest: genuine handicraft
Red cabbage is harvested from September to December. The heads are cleanly cut from the stalk at the bottom by hand and the outer leaves removed.
Preparation: wash, sort, cut
The red cabbage is first inspected for quality in the plant. The stalk is then gouged out of the cabbage from above. Next the heads are then washed and the cabbage cut into fine strips.
Cooking: the heart of red cabbage production
The cabbage is steamed in a cooker for 45 minutes using a special and gentle process. In this way, the cabbage gets the ideal consistency and retains its fresh colour. Afterwards, the boiled cabbage is filled in jars along with the unique Kühne infusion and additional ingredients.
Pasteurisation: good taste lasts
After the jars have been sealed air-tight, they are pasteurised. The cabbage is preserved through gentle heating. Flavour and nutrients are retained without preservatives!
If it says Kühne outside, it’s Kühne inside
Each Kühne product can be precisely traced via the code on the edge of the lid, including which ingredients are in the glass and when the red cabbage was produced.
Quality needs trust and time
Our growing experts remain in close personal contact with the farmers, many of whom have been working with us for 3 generations. Their expertise, their many years of experience and controlled sustainable farming are the best basis for consistently ensuring the high quality of our cabbage, the seeds and soil.
From the field to the glass in just a few hours
Short transport routes not only protect the environment but also ensure that the cabbage arrives to the production facility field fresh. Red cabbage thus makes it to production within a few hours after being harvested and can be processed on the same day.
We believe people are irreplaceable
When it comes to producing our red cabbage, our staff are irreplaceable. Because Kühne red cabbage is not only gently harvested by hand, but continuously inspected by hand with the greatest care during production, so that only the best quality goes into the jar.
Pure enjoyment without a doubt
When it comes to quality, transparency is essential. That is why red cabbage is allocated and labelled according to the farmer immediately after delivery to the plant. The code on the lid of the jars makes it possible to completely trace the cabbage back to the farmers.
Our Recipe Tips
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.
Consumption
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!
