Cabbage with smoked pork

Knieperkohl originated in the Prignitz region of Brandenburg during the Thirty Years' War, which completely devastated the region through looting and epidemics. In winter, people usually ate sauerkraut, but in the devastated area there was little to eat, white cabbage was no longer available. So, in their time of need, the people of Prignitz decided to sour blue cabbage - actually cattle fodder -  wine and cherry leaves and cook a nutritious dish from it with fatty pieces of meat.


  • Peel the onions, cut them in half, slice them finely and sauté them in a pot with lard.
  • Add the kale and pour in the stock.
  • Drain on a kitchen towel.
  • Season with salt, pepper, bay leaf, allspice and sugar.
  • Place the pork loin on the cabbage, close the pot and simmer on a low heat for about 1 hour.


Ingredients (for 4 people)

1,5 kg cabbage Knieperkohl
100 gr larrd
3 onions
200 ml vegetable stock
4 Stück Kassler (smoked pork)
1 bay leaf
Sugar, Salt, Pepper


Go back