Knieperkohl
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Knieperkohl served with kassler (cured pork) and pellkartoffel (potato cooked in its skin) | |
| Type | pickle |
|---|---|
| Place of origin | Germany |
| Region or state | Prignitz, Brandenburg |
| Associated national cuisine | German cuisine |
| Main ingredients | |
| Ingredients generally used |
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| Similar dishes | |
 Cookbook: Knieperkohl  Media: Knieperkohl | |
Knieperkohl is a pickled cabbage dish similar to sauerkraut. It contains not only white cabbage but also collard greens (or leaves of red cabbage) and kale, as well as grape leaf and cherry leaf. Knieperkohl is considered a representative dish of the historical region of Prignitz, now part of Brandenburg in Germany.
Knieperkohl is commonly served as an accompaniment to cured pork, such as Kassler, or sausages. Kohlwurst is a type of German sausage generally eaten with Knieperkohl.
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This article is issued from Wikipedia - version of the Saturday, November 21, 2015. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.