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It’s ok, like nothing special. Grünkohl is way better but I have another favourite. I would share it, but it’s so regional I’d basically doxx myself. And even if you’d know it, you don’t want to know what it’s made of ^^
Grünkohl is fucking amazing, yes! Spent some time in Friesland when I was younger and Grünkohl along with some good sausages and mustard blew my mind
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Fun fact about it. Depending on what ingredients you use it can either get red, with acidic, blue, if it’s neutral and yellow, if it’s basic. And even purple or green if it’s in between the extremes
Bestes ist Wirsing mit Kartoffelpüree. Wir nennen das "Schlappschlapp" hier.
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