Knee pork cabbage
Knieperkohl is the sauerkraut like pickled vegetables from the Prignitz . It consists of white cabbage , blue marrow stem cabbage (or leaves of red cabbage ), and kale along with vine and cherry leaves .
The history of Knieperkohl begins with the end of the Thirty Years War . Only one twelfth of the population lived in Prignitz. The usual winter food for people was sauerkraut. But since there was no white cabbage left, it was decided to acidify the fodder cabbage in an emergency. This is how today's Knieperkohl emerged over the years.
To make it, the cabbage leaves are boiled in water, squeezed out, salted, pounded in layers with the vine and cherry leaves in stoneware pots, weighted down so that the leaves remain under the liquid that forms and ferment lactic acid for four to ten weeks .
Depending on the recipe, the main components of a Knieper dish are: lard , bacon , cured or smoked pork knuckle , cabbage sausage (lung sausage), crackers or pork comb . A Knieper dish is baked in a stew pan lined with fat bacon - without stirring - until the fat has settled on the cabbage. Only then is it stirred. It is accompanied by boiled potatoes .