German recipe collection

Fudgy brownies made with unsweetened German chocolate and real butter, delivering intense cocoa flavor and a dense, moist crumb that stays fresh for days.

Homemade small batch German sausage from Nürnberg.

German braised red cabbage with bratwurst, simmered low and slow with Granny Smith apples, caraway, and a sweet-tart hit of vinegar and currant jelly. A classic Oktoberfest plate of silky ruby cabbage and juicy sausage.

Quick and easy, belly warming perfect with a pint of German beer.

This Oktoberfest cabbage salad is another welcomed recipe at Oktoberfest.

A classic German style potato salad that is served warm. Perfect for Octoberfest.

It's like German apple pancake. In this recipe, instead of apples, we use peaches; caramelizing peaches make the pancake fruity and delicious. A great breakfast to start your day.

A German take on pancakes. Very flexible, toss in some apples or other fruit and your children or hubby will love you.

A soft yeast dough stuffed with a quick filling of ground beef, cabbage and cheese is reasonably simply and surprisingly addictive. This mid-western Germany classic is perfect for Oktoberfest or any time of year.

This recipe is my glorified version of a Polish "kapusta," made hearty with the addition of country-style pork ribs, mushroooms and bacon. Traditionally, it is served with "kluski (potato dumplings)" or egg noodles and rye bread.

A German classic, rich and delicious and not too sweet!

Pork or veal schnitzel with a mushroom sauce topped with bacon. Perfect for Oktoberfest or any time you are hankering for German fare.

Soft fresh German egg noodles. Spätzle, literally translasted means "little sparrows". This style of of noodle is also called Spätzli or Chnöpfli in Switzerland or Knöpfle or Hungarian Nokedli, Csipetke or Galuska. These type of noodles are commonly found side-dish from the cuisines of southern Germany and Austria, Switzerland, Hungary, Alsace, Moselle and South Tyrol.

Tender beef sirloin strips simmered in a rich, savory sauce with caramelized onions and garlic, finished with a touch of sour cream. This quick and flavorful dish is perfect for a hearty weeknight meal served over egg noodles or rice.

Traditional German sweet-and-sour red cabbage braised with apples, red wine, brown sugar, and vinegar. Simmered in a Dutch oven for an hour until tender and glossy. The classic side dish for sauerbraten, pork roast, or schnitzel.

Decorated cookies the grownups will love---they're loaded with toasted almonds and candied orange peel.