Of course, Dithmarschen’s regional cuisine has a lot more to offer. Being Europe’s largest area devoted solely to growing cabbage, it’s no wonder that the people of Dithmarschen have perfected their recipes for cabbage dishes over the years. The cabbage season begins in autumn and true classics such as stuffed cabbage or cabbage pudding are the talk of the town. The start of the cabbage harvest, marked by the cutting of the first specimens, and the start of the cabbage season mark a special day of festivity: every year in September, Dithmarschen celebrates its cabbage harvest with the “Dithmarscher Kohltage” (Dithmarschen Cabbage Festival)!
At the Kohlosseum in Wesselburen, a farm shop-cum-museum that incorporates the German word for cabbage and coliseum in its name, visitors have the opportunity of discovering how the region’s patented sauerkraut is made. A special fermentation process and white cabbage in best organic quality make this sauerkraut particularly delicious which is also why it is a popular souvenir from this region.
Have you ever tried a Dithmarschen goose from Gudendorf? Rural free-range husbandry and a diet of grasses, herbs and grain make the meat particularly delicious – not only during the Christmas season!
Foodies are in for a treat in late May and early June. That’s when the mutton season is underway in Dithmarschen. Our salt marsh lamb is known as a true delicacy far beyond Dithmarschen’s borders.
In Dithmarschen, we even brew our own beer at the Karl Hintz GmbH & Co.KG brewery in Marne, the only private brewery on Germany’s western coast.