Knieperkohl

Knieperkohl

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	white cabbage kale collard greens
Ingredients generally used	grape leaves cherry leaves
Similar dishes	sauerkraut curtido kimchi
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. Potatoes are another typical accompaniment.

See also

• Brandenburg cuisine
• List of cabbage dishes
• List of pickled foods
• Food portal