 |
This article needs additional citations for verification. Please help improve this articlebyadding citations to reliable sources. Unsourced material may be challenged and removed.
Find sources: "Knieperkohl" – news · newspapers · books · scholar · JSTOR (April 2022) (Learn how and when to remove this message) |
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 cuisine | German cuisine |
| Main ingredients |
|
| Ingredients generally used |
|
| Similar dishes |
|
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 BrandenburginGermany.
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. Potatoes are another typical accompaniment.[1]
 | This vegetable-related article is a stub. You can help Wikipedia by expanding it. |
 | This German cuisine-related article is a stub. You can help Wikipedia by expanding it. |
