Side Dishes (Beilagen)

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Kartoffelklöße, or Potato Dumplings, are a classic German dish that is both comforting and hearty. These dumplings are typically made from mashed potatoes combined with eggs, flour, and some seasoning. The dough is then formed into balls and boiled until they are soft and tender.

Kartoffelklöße: Potato dumplings.

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Knödel, or bread dumplings, are a quintessential component of German and Austrian cuisine. This hearty dish features round dumplings made predominantly from leftover bread mixed with milk, eggs, flour, and seasoned with nutmeg, salt, and pepper.

Knödel: Bread dumplings.

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Speckbohnen is a traditional German dish where fresh green beans are sautéed with crispy bacon and onions, creating a savory and hearty side dish. This recipe perfectly combines the freshness of the beans with the richness of the bacon, often seasoned with salt, pepper, and a dash of vinegar or a squeeze of lemon for added zing.

Speckbohnen: Green beans with bacon.

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Apfelkompott, also known as stewed apples, is a classic German dessert, often enjoyed as a comforting treat during the colder months. The apples are peeled, sliced, and gently simmered with sugar, cinnamon, and a touch of lemon juice to enhance their natural sweetness.

Apfelkompott: Stewed apples.

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Rahmwirsing, or creamed savoy cabbage, is a classic German side dish that provides a creamy and comforting complement to a variety of main courses. This dish is made by sautéing chopped savoy cabbage until it's tender, and then simmering it with a mixture of heavy cream, onions, garlic, and spices until it thickens into a rich, flavorful cream.

Rahmwirsing: Creamed savoy cabbage.

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Bratkartoffeln, also known as German fried potatoes, is a traditional German dish that serves as a hearty and satisfying side or main course. The potatoes are typically cut into slices or cubes and then pan-fried to a golden-brown crispiness with onions, and often bacon, until they reach the perfect balance of a crispy exterior and tender interior.

Bratkartoffeln: Fried potatoes.

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Rotkohl, also known as Braised Red Cabbage, is a classic German side dish that features sweet and sour flavors. This recipe is made with red cabbage shredded and slowly braised with apples, onions, vinegar, sweetener, and spices such as cloves, bay leaves, and juniper berries.

Rotkohl: Braised red cabbage.

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Homemade Sauerkraut is a traditional fermented dish made of cabbage and salt. The process involves finely shredding fresh cabbage and combining it with salt prior to tightly packing it into a jar where it's left to ferment at room temperature for several weeks.

Sauerkraut: Fermented cabbage.

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Classic German Grünkohl, also known as kale or curly kale, is a hearty green vegetable dish that is especially popular in Northern Germany during the winter months. Consisting of slowly cooked kale seasoned with smoked meats like sausages or pork belly, it's often flavored with onions, mustard, and a hint of broth or beer.

Grünkohl: Cooked kale.

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Homemade German Spätzle is a traditional Swabian noodle dish, cherished for its simple ingredients and versatile nature. This recipe involves mixing a batter of eggs, flour, salt, and water (or milk) to create a thick, sticky dough.

Spätzle: Egg noodles.

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