In Oldenburger Land, winter reveals its culinary character in curly green leaves. As the days grow shorter, kale dishes and Kohltouren (communal kale outings) take centre stage: groups set off together, play Boßeln (a road-bowling game) along the way, then stop for a meal. The vegetable is both the occasion and the common thread.
Oldenburg is regarded as the centre of this culture. The city lists the season as running from early November to late March; the Oldenburger Turnerbund is credited with originating the Kohlfahrt in its present form. According to Oldenburg Tourismus und Marketing GmbH, a winter outing by the gymnastics club is documented from 1871. This excursion followed by a meal developed into a custom that now brings together people from clubs, circles of friends and workplaces.
From a winter walk to the table
A Kohltour follows a simple rhythm: head outdoors together, play along the way, then stop for a meal. A handcart is often part of the outing; Boßeln adds activity and competition to the route. The walk itself is less a sporting challenge than a sociable prelude. Conversations, short breaks and waiting for the group turn the outing into a communal ritual.
The destination usually promises a hot meal. Traditionally, the kale is served with Pinkel, Kochwurst, bacon or Kasseler (cured, smoked pork) and boiled potatoes. Pinkel is a northern German sausage made with groats, with recipes varying by region and producer. The robust kale provides the foundation, while the accompaniments give the dish its hearty richness. Lower Saxony’s tourism organisation describes kale and Kohltouren as a closely intertwined winter tradition.
One vegetable, many ways to cook it
The tradition remains recognisable even as the cooking changes. Alongside the classic plate are contemporary preparations, including plant-based versions that replace sausage and meat with vegan alternatives. Pesto, bakes and crispy kale crisps also show how versatile the leaves can be. That is no reason to dismiss the old style as outdated: in Oldenburg, tried-and-tested dishes sit alongside new ideas.
The seasonal connection is part of the appeal. Kale is a vegetable of the cooler months; around Oldenburg, it is particularly closely associated with regional identity. The term “Oldenburger Palme” (Oldenburg palm) refers to the tall-growing plants, whose leaves can make them resemble small palm trees. In this way, a vegetable also becomes a local emblem — and a meal becomes an occasion to enjoy winter together.
Oldenburg as a starting point
The city makes a good base for a food-focused winter trip, combining the Kohltour tradition with urban life. The city centre, the history of the custom and the seasonal cuisine can all be brought together in a short stay. Anyone wishing to experience a Kohltour will find guided and organised options during the winter season; dates, availability and menus vary. Those following a plant-based diet would do well to ask the relevant organiser or restaurant about the specific options in advance.
The trip is less suited to anyone primarily seeking quiet countryside and long hikes: a Kohltour is above all a group experience with a sociable finish. Those who enjoy walking, discovering regional food culture and understanding a winter custom will find a distinctive way into Oldenburger Land here.
At a glance
- Best time to visit: According to the city of Oldenburg, the kale season runs from early November to late March.
- Getting there: Oldenburg is accessible by train via Bremen and Hanover. The main railway station, central bus station and local buses provide connections to the city centre.
- Highlights: A Kohltour with Boßeln and a shared meal; classic and contemporary kale dishes.
- Tip for a day trip: Explore the city centre and combine your visit with a seasonal kale meal; check specific options in advance.
- Oldenburg Tourismus und Marketing GmbH.
Original reviewed by the editors · 11 November 2026
