''Knieperkohl'' is a
pickled cabbage dish similar to
sauerkraut
Sauerkraut (; , "sour cabbage") is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferm ...
. It contains not only
white cabbage
Cabbage, comprising several cultivars of ''Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B.&nbs ...
but also
collard greens
Collard is a group of certain loose-leafed cultivars of ''Brassica oleracea'', the same species as many common vegetables including cabbage ( Capitata group) and broccoli ( Italica group). Collard is a member of the Viridis group of ''Brassica ...
(or leaves of
red cabbage
The red cabbage (purple-leaved varieties of ''Brassica oleracea'' Capitata Group) is a kind of cabbage, also known as Blaukraut after preparation. Its leaves are colored dark red/purple. However, the plant changes its color according to the pH ...
) and
kale, as well as
grape leaf
Grape leaves, the leaves of the grapevine plant, are used in the cuisines of a number of cultures. They may be obtained fresh, or preserved in jars or cans. The leaves are commonly rolled or stuffed with mixtures of meat and rice to produce ...
and
cherry leaf. ''Knieperkohl'' is considered a representative dish of the historical region of
Prignitz
Prignitz () is a ''Kreis'' (district) in the northwestern part of Brandenburg, Germany. Neighboring are (from the north clockwise) the district Ludwigslust-Parchim in Mecklenburg-Western Pomerania, the district Ostprignitz-Ruppin in Brandenburg, th ...
, now part of
Brandenburg
Brandenburg (; nds, Brannenborg; dsb, Bramborska ) is a state in the northeast of Germany bordering the states of Mecklenburg-Vorpommern, Lower Saxony, Saxony-Anhalt, and Saxony, as well as the country of Poland. With an area of 29,480 sq ...
in
Germany
Germany,, officially the Federal Republic of Germany, is a country in Central Europe. It is the second most populous country in Europe after Russia, and the most populous member state of the European Union. Germany is situated betwe ...
.
''Knieperkohl'' is commonly served as an accompaniment to
cured pork, such as ''
Kassler
Kassler or Kasseler in German cuisine is the name given to a cured and slightly smoked cut of pork similar to gammon. It can be either hot or cold smoked. Pork necks and loins are the most often used cuts although ribs, shoulders and bellies ca ...
'', or
sausage
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders.
...
s. ''
Kohlwurst
Kohlwurst, Lungenwurst or Lungwurst is a simple, fresh, strongly smoked sausage (''Rohwurst'') made of lights, pork and fat, which is mostly eaten cooked with kale (cabbage) dishes such as '' Knieperkohl''. It is mainly used in Northeast and Nor ...
'' is a type of German sausage generally eaten with ''Knieperkohl''. Potatoes are another typical accompaniment.
[The Regions of Germany
A Reference Guide to History and Culture
By Dieter K. Buse · 2005 - page 72]
See also
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References
Pickles
Plant-based fermented foods
Brandenburg cuisine
Cabbage dishes
Brassica oleracea dishes
{{Germany-cuisine-stub