In Prignitz, Brandenburg, white and brown cabbage, cherry and vine leaves have been fermented with lactic acid since the 30-year war, and after four to ten weeks they are covered with fat sausages or belly meat. T
e former poor people's meal - Kieperkohl - is today known as the region's national dish.

At the opening of the season in mid-November, the small town of Priwalk is transformed into the cabbage capital of Brandenburg and offers old and new Kieperkohl dishes for tasting on the square in front of the Kulturhaus.

Mulled wine, coffee and cake are also served - and a variety of other local products such as smoked fish, cheese, sausage and honey. Local handicrafts and craftsmanship are also on display at stands with floristry, wood carvings, ceramics and knitwear.