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About
A traditional winter dish famously consumed in the Lower Saxony region. While known throughout Germany, serving it with Bregenwurst is unique to this area. Check the Map to find local traditional restaurants.
Flavors, dishes and restaurants
Cuisine
A staple of northern Germany winters, Grünkohl (kale) holds a special cultural significance in the rural parts of Lower Saxony.
It is eaten at the end of winter walks known as 'Kohlfahrt'. You can use the Map to locate traditional taverns serving this hearty meal.
Ingredients
- 1 kg cleaned kale (Grünkohl)
- 4 Bregenwurst or similar smoked sausages
- 500 g boiled potatoes
- 2 tablespoons lard or butter
- 1 onion and beef broth
Preparation
- Sauté the onions in fat until translucent.
- Add the kale and broth, then simmer on low heat for about 1.5 hours.
- Add the Bregenwurst sausages and simmer for another 30 minutes.
- Season with salt, pepper, and a little mustard.
- Serve hot with boiled potatoes.
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