231 german recipes

Gruiben, German-style pork cracklings rendered slowly from cubed bacon, yielding crisp, golden bits and a pot of pure lard. An old-world, two-ingredient technique for the ultimate savory snack.

Quick skillet cabbage sauteed with celery, green pepper, and onion until crisp-tender. A simple, low-calorie vegetable side dish that's on the table in 15 minutes flat.

A jewel-red Christmas borscht simmered with beets, garlic, bay leaf, and lemon juice, then topped with cool sour cream and fresh dill. Light, earthy, and ready in 45 minutes for your holiday table.

Roggenbrot, a traditional German rye bread with molasses, milk, and butter. Shaped into two round loaves with a dark, earthy crumb and soft crust.

Westphalian cabbage braised with tart apples, caraway seeds, and beef broth, finished with red wine vinegar. A traditional German side dish with a sweet-sour bite.

Rotkrautsalat is a traditional German red cabbage salad dressed with hot bacon fat, vinegar, wine, and caraway seeds. Shredded cabbage partially wilted by the warm dressing and topped with crispy crumbled bacon.

German braised red cabbage (Rotkohl) with sliced apples, vinegar, and bay leaf. A simple, tangy side dish that pairs with pork, sausage, or sauerbraten.

German pork chops in sour cream sauce, marinated with white wine, paprika, caraway, and garlic, then baked until tender. Serve with buttered noodles or dumplings.

Turn the barbecue off and try this dish that's perfect for a family dinner!

Simple German Vollkornbrot, a dense whole-grain bread with 7-grain cereal, whole wheat flour, and molasses. No-knead, no-yeast overnight soak method for hearty, dark, German-style bread.

Buttery German almond crescents dusted with powdered sugar, made with ground almonds and double extracts for a melt-in-your-mouth holiday cookie.

German Kalter Kartoffelsalat: cold potato salad dressed with vinegar, mustard, and dill seed. No mayo, the starchy potato water creates a creamy emulsion.

Braune Einbrenne is the essential German brown gravy built from a dark lard-and-flour roux. Ready in 15 minutes, it's the go-to base for spaetzle, dumplings, and hearty vegetable dishes.

Traditional German braised red cabbage with Granny Smith apples, red wine, and a splash of vinegar to lock in the ruby color. Sweet-tart side dish for pork roast, sausages, and holiday tables.

Tomatensalat is a classic German tomato salad: ripe tomatoes marinated in a tangy vinegar and herb dressing with basil, thyme, and a splash of Worcestershire. Chilled for an hour, then served over crisp lettuce. Pairs with schnitzel or bratwurst.

This is a traditional recipes that is rarely encountered today.