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Bremer Scherkohl
This special cabbage was primarily cultivated in the northwest German region. One reason why this frost-resistant vegetable, which can be harvested twice a year - in spring and autumn - gradually disappeared from the market starting in the 1950s is likely due to the labor-intensive harvesting of its delicate leaves.
Freshly cut Scherkohl
Among cabbage varieties, Scherkohl stands out as particularly flavorful. It is considered an urban Bremen specialty and can be obtained directly from producers or almost exclusively at well-stocked greengrocers on the weekly market.
The first harvest period usually begins in April when the leaves are still young and tender, lasting about three weeks. Around late August to early September, a second sowing can be planted, which can also be harvested after the first night frosts. The cabbage is often prepared with a small amount of fresh spinach and served heartily, almost in the same traditional way as kale in autumn.
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Kale & Pinkel
Every year between October and February, it's that time again: Kale (Grünkohl) season. Usually by late October/early November, the mostly green, palm-like plants - up to 180 cm tall depending on the variety and rich in vitamins and minerals - are ready for harvest. These plants are commonly found in Bremen, even in the beds of allotment gardens. Since the curly leaves of this cruciferous vegetable, once stripped of stems and stalks, can appear slightly brown or green - or turn a bit brownish with a lot of imagination when cooked - many people from Bremen also call Grünkohl "Braunkohl" (brown cabbage).
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Knipp
Quite hearty and not suitable for a diet program is Knipp. The "Grützwurst" made up of 50% pork meat and bacon, 20% oatmeal as well as water, onions, dextrose, and spices, including mainly pepper and salt, was long considered „poor people's food“, because it was formerly actually made from leftovers that fell off during slaughtering. Today, Knipp is considered a specialty in Bremen and some parts of Lower Saxony.
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