A World War I-era shortening of sauerkraut, a typical German food.
- Rhymes: -aʊt
Kraut (plural Krauts)
From Old High German krūt, chrūt, from Proto-Germanic *krūdą (“plant, vegetable, herb”). Cognate with Old Saxon krūd (whence Low German Kruut), Old Frisian krūd (whence Saterland Frisian Kruud), Old Dutch krūt (whence Dutch kruid), Yiddish קרויט (kroyt).
- herb; useful plant; plant used to flavour food, or for medicinal effect
- (botany) plant, the above-ground portions of which are not woody
- (regional, chiefly southern Germany, uncountable) cabbage (vegetable)
- (regional, western Germany, uncountable) a thick syrup made from fruit or, most often, sugar beets (see Rübenkraut)
- (cabbage): Kohl
From English Kraut (“German”), mostly via American films about World War II. The English terms is from sauerkraut, due to the British and American perception of sauerkraut as a stereotypically German dish.
- (a German, from an Anglo-Saxon person): Fritz