Knieperkohl or Sur’n Hansen is a soured, hearty cabbage dish made from various types of cabbage. Many restaurants in the region celebrate the regional specialty from November to March.
Traditionally, the cabbage dish is braised and served with bacon, pork knuckle or cabbage sausage. But modern creations such as Knieper noodles or cordon bleu with Knieper filling are also on offer.
If you aren't coming to Prignitz anytime soon but want to taste the famous Knieperkohl anyway, you can easily order the regional product online:
Got a taste for it? This season you can try the Knieper cabbage in the following restaurants:
If you want to cook the Knieper cabbage at home, you can buy it here:
Knieper cabbage is now available in many varieties – whether traditional like Grams' or rural-experimental, Knieper is diverse. The classic grandmother's recipe is and remains an absolute hit:
Ingredients for four people:
Preparation:
Bring the pork belly with the onions and spices to a boil so that a strong broth is created.
Line a stew pan with the smoked bacon. Pour the cabbage on top, spread the lard on the cabbage and pour the stock over it.
Let simmer in the oven at 120–150 °C for about 2–3 hours. Add portion-sized pork belly and lung sausages.
Depending on the desired consistency, add the rest of the broth and continue to simmer without the lid until everything is done. Season.
Serve with boiled or jacket potatoes.
Bon appetit!
Pritzwalk gave itself the name “Knieperstadt” and set a special symbol for our regional specialty. The “Knieperkohl” brand is also protected.
Tips on the Knieperstadt Pritzwalk, reviews of events, information and photos of the types of cabbage and recipes:
The Knieper primer is also available here - the reference work on the specialty with a lot of history and stories, preparation recommendations, photos and information about Pritzwalk and the region.
The Knieperfuchs (Horst Fenske from the “German House” in Pritzwalk) has videos and news ready.
The Knieper cabbage or Sur’n Hansen is considered Prignitz' “national dish”, which is especially enjoyed in winter.
The Knieper consists of different types of cabbage, especially the marrow stem cabbage, which are pickled. After about six weeks of fermentation, the Knieper is ready. It is particularly tasty braised with bacon, pork knuckle or cabbage sausage.
Not only in the “Knieperstadt” Pritzwalk there are many different variations of the dish all year round, you can go on a Knieper tour or spend an entire Knieper evening.
