207 german recipes

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.

German springerle Christmas cookies: anise-scented egg-and-sugar dough pressed with carved wooden molds, dried overnight, and baked low to set the embossed pattern.

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.

Kartoffelknoedel: Swabian-style German potato dumplings made from boiled, grated potatoes bound with egg, butter, and breadcrumbs. Tender, fluffy, and ready for brown gravy or roast pork pan juices.

Traditionally baked during 'Sinterklaas', a feast on 5 December (6 December in Belgium and Germany) on which little children receive gifts from the holy St. Nicholas, the partial inspiration for Santa Claus. In Germany, Pfeffernüsse are traditionally made during the Christmas season.

Apple date strudel rolls a homemade dough around toasted Zwieback crumbs, sliced apples, dates, walnuts, and cinnamon-sugar, then bakes into a buttery horseshoe-shaped German pastry.

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

Instead of the raisins, this Apple Strudel uses dried cranberries instead. It's also lighter, crispier and easier to make by using phyllo pastry instead of typical thick pastry.

A dutch baby is a german pancake that is baked in a skillet. This version adds summer fruits to make a recipe that serves as a dessert as well as a breakfast treat.

German spaetzle with goat cheese and fresh parsley for tangy richness. Traditional egg noodles pressed through a spaetzle maker and sautéed in butter.

Gebackenes Euter, traditional German breaded and fried cow's udder. A centuries-old nose-to-tail dish with a veal-like texture and a crackling golden crust.

Batter Fried Sage Leaves (Salbey Zu Backen) recipe

Traditional German sauerbraten marinated 4 to 6 days in vinegar with peppercorns, cloves, and bay leaf, then braised until fork-tender with a gingersnap gravy. Authentic Old World pot roast at its finest.

Saebrei is a traditional German skillet dish of flour cooked in butter until a golden crust (Schuepet) forms on the bottom, topped with browned onions in clarified butter.

Holdermus is a traditional German elderberry mush thickened with milk and flour or a roux, finished with honey and clarified butter. A rustic farmhouse dessert served straight from the skillet with toasted bread cubes.

Apfelschaum is a baked Swabian apple mousse: tart Granny Smith apples stewed in white wine, sieved smooth, then folded with stiff egg whites and baked low for an airy traditional German dessert.