Knieperkohl

Knieperkohl is a specialty from the Prignitz. A region where the poor people in the countryside did not let anything go to waste.

Knieperkohl is composed together of sour fermented blue cabbage, kale, white cabbage and vines, similar to sauerkraut.

Together with slaughter fat, it makes a tasty stew.

Today, the revived “poor person’s dish” is cooked with meat and tastes exceptional in the cold season.

Halve the onions, cut them into fine slices and sauté them in a saucepan with lard, add the kneaded cabbage and pour the clear soup. Season with pepper, salt, bay leaf, new spice and sugar. Add a piece of selkkaree, put a lid on the saucepan and simmer gently in the kitchen stove at 180 degrees Celsius or on low heat for about 1 hour.

Season the kneaded cabbage and serve with boiled potatoes.

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