A World War I-era shortening of sauerkraut, a typical German food.
Kraut (plural Krauts)
From Middle High German krūt, 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).
- (countable) herb; useful plant (plant used to flavour food, or for medicinal effect)
- (countable, botany) plant whose above-ground portions are not woody
- (uncountable, regional, southern Germany, Austria) cabbage (vegetable)
- (uncountable, regional, western Germany) a thick syrup made from sugar beets or, less often, fruit
- (cabbage): This sense has become common in northern and central Germany in the words Krautsalat and Sauerkraut, but not otherwise.
- (cabbage): Kohl
From English Kraut (“German”), mostly via American films and books about World Wars I and II. The English term is from sauerkraut, due to the British and American perception of sauerkraut as a stereotypically German dish.
- (a German, from an Anglo-Saxon perspective): Fritz