A World War I-era shortening of sauerkraut, a typical German food.
- Rhymes: -aʊt
Kraut (plural Krauts)
From Old High German krūt (whence also קרויט (kroyt)), from Proto-Germanic *krūdą (“plant, vegetable, herb”). That Germanic root was also the source of Old Saxon krūd (Low German Kruut), Old Frisian krūd (Saterland Frisian Kruud).
- herb; useful plant; plant used to flavour food, or for medicinal effect
- (botany) plant, the above-ground portions of which are not woody
- (chiefly in southern Germany, uncountable) cabbage (vegetable)
- (in northwestern Germany, uncountable) a thick syrup produced by pressing cooked apples, pears or other fruits
- (cabbage): Kohl
From English term Kraut (“German”), especially due to its use by British and American soldiers during the Second World War, from sauerkraut (from Sauerkraut), due to the British and American perception of sauerkraut as a stereotypically German dish.
- (a German, from a British or American perspective): Fritz