Germany recipes
Recipes from Germany: home cooking with cultural background, ingredient substitutes and step-by-step instructions.
Bayrisch Kraut: Bavarian Warm Braised Cabbage
A recipe for Bayrisch Kraut, the warm cabbage dish of Bavaria, Germany, made with ordinary white cabbage. How it differs from sauerkraut, how to use caraway, apple, vinegar, and bacon, a forgiving heat, how to serve it with meat dishes, adjusting the acidity, storage, and reheating tips.
Gaisburger Marsch: Stuttgart's Beef Broth with Potatoes and Spätzle
A recipe for Gaisburger Marsch, the Stuttgart classic, made in a home kitchen. A clear beef broth, potatoes, homemade spätzle, and browned onions come together, with substitutions, heat control, storage, common failures, and how it is eaten locally.
Sauerbraten: Cologne's Sweet-and-Sour Beef, Marinated 3 Days in Vinegar
A recipe for Sauerbraten, the home dish of the Rhineland in Germany (Soorbrode in Cologne), made with 1 kg of beef. The beef sits 3 days in a marinade of red wine vinegar, cloves, and juniper berries, then is finished in a sweet-and-sour sauce with raisins and gingerbread. Covers the horse-meat tradition, regional differences, substitutes, hygiene during marinating, and sides.
Käsespätzle: Southern German Cheese Noodles with Crispy Onions
How to make Käsespätzle, the cheesy egg noodles of Swabia and the Allgäu, in a home kitchen: short homemade spätzle, mountain cheese, browned onions, substitutes, heat control, storage, how it's eaten locally and shaping it without a spätzle maker.