With over 2800 hectares, the Dithmarschen region is the largest contiguous cabbage-growing area in Europe. Benefiting from the mild coastal climate, around 80 million heads of cabbage are harvested annually in the fertile marshes between the Elbe and Eider rivers. This low-calorie vegetable is not only rich in vitamins and minerals but also serves as the basis for a variety of culinary creations. Hubert Nickels, the cabbage master of the KOHLosseum in Wesselburen, presents a selection of delicious recipes in this volume, featuring green, red, and white cabbage, as well as broccoli, savoy cabbage, and sauerkraut. Photographs by Günter Pump provide inspiration for trying out and recreating these dishes.