Although "sauerkraut" is from a German word (Sauerkraut), the dish did not originate in Germany. Some claim fermenting cabbage suan cai was already practised in the days of the building of the Great Wall of China and that the practice was likely transmitted from China to Europe by the Tartars. However, the Romans, as previously noted, pickled forms of cabbage, and were the more likely source of modern-day sauerkraut  It then took root in Central and Eastern European cuisines, but also in other countries including the Netherlands, where it is known as zuurkool, and France, where the name became choucroute. The English name is borrowed from German where it means "sour cabbage". The names in Slavic and other Central and Eastern European languages have similar meanings with the German word: "fermented cabbage" (Albanian: lakër turshi, Azerbaijani: kələm turşusu, Belarusian: квашаная капуста, Czech: kysané zelí, Lithuanian: rauginti kopūstai, Russian: квашеная капуста, tr. kvašenaja kapusta, Turkısh: lahana turşusu, Romanian: varză murată, Persian: kalam torş, Ukrainian: квашена капуста) or "sour cabbage" (Bulgarian: кисело зеле, Estonian: hapukapsas, Finnish: hapankaali, Hungarian: savanyúkáposzta, Latvian: skābēti kāposti, Macedonian: расол / кисела зелка, Polish: kapusta kiszona, Russian: кислая капуста, tr. kislaya kapusta, Serbo-Croatian: кисели купус / кисело зелје, kiseli kupus / kiselo zelje, Slovak: kyslá kapusta, Slovene: kislo zelje, Ukrainian: кисла капуста, kysla kapusta).
Given this paragraph, where did the German dish sauerkraut originate from?
The Romans are believed to be the most likely origin of the German dish called sauerkraut.