Knieper cabbage from the Prignitz

Simple dishes are often born out of necessity. The 30-year war played a role in the Knieperkohl. This dish from the Prignitz region consists of a mixture of white cabbage, green cabbage, marrow cabbage, which is better known as animal feed, and cherry and vine leaves.

The mixture is pickled similar to sauerkraut and prepared in various dishes during the cold season. This is done by first boiling the ingredients, then squeezing, salting and steaming in layers with vine and cherry leaves in a container and weighing them down so that the leaves are lactic fermented after a few weeks.

Traditionally, the Knieperkohl is prepared with a cabbage sausage (lung sausage) and Kassler. However, it is also served with knuckle of pork or even bacon.

Knieperkohl on a plate with cabbage sausage, Kassler and potatoes

Recipe Knieperkohl

A hearty dish from the Prignitz for the cold season.
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Course: main dish, side dish
Cuisine: Northern Germany
Keyword: savoury
Difficulty: Experienced
Total Time: 1 hour 10 minutes
Servings: 6

Ingredients & Shopping list

  • 1,5 kg knee perk cabbage
  • 100 g lard
  • 3 onions
  • 200 ml vegetable broth
  • 1 bay leaf
  • 2 smoked pork / cabbage sausages (lung sausages)
  • allspice
  • sugar
  • salt, pepper


  • Peel the onions, cut them in half, slice them finely and sauté them in a pot with lard.
  • Peel the onions, cut them in half, slice them finely and sauté them in a pot with lard.
  • Season with salt, pepper, bay leaf, allspice and sugar.
  • Add the smoked pork and lung sausages, put a lid on the pot and simmer on low heat on the stove for about 1 hour.
  • Season the Knieperkohl again and serve with potatoes.

Addresses for Knieperkohl

Sabine Schneider
Dorfstr. 17
16828 Kuhbier

Knieperkohl production and distribution, Jeannine Groth
Village road 37
16945 Kümmernitztal OT Preddöhl



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