18 Heartwarming Traditional German Recipes Authentic

Craving a taste of Germany’s rich culinary heritage? From crispy schnitzel to soul-soothing stews, these 18 heartwarming traditional German recipes bring authentic comfort straight to your kitchen. Whether you’re hosting a cozy gathering or just craving hearty, flavorful dishes, this roundup is your ticket to delicious, homemade German classics. Ready to cook like a Hausfrau or Hausmann? Let’s dig in!

Sauerbraten with Red Cabbage

This classic German pot roast is tender, tangy, and packed with warm spices—perfect for a cozy Sunday supper. The sweet-and-sour red cabbage is the ideal side to balance the rich meat.

Ingredients:

• 3 lbs beef chuck roast
• 1 cup red wine vinegar
• 1 cup water
• 1 large onion, thinly sliced
• 2 bay leaves
• 10 whole black peppercorns
• 1 tsp whole cloves
• 1 tsp mustard seeds
• 1 tbsp brown sugar
• 1 tsp salt
• 2 tbsp vegetable oil
• 1 small red cabbage, thinly sliced
• 2 tbsp butter
• 1/4 cup apple cider vinegar
• 2 tbsp granulated sugar
• 1/2 tsp ground cinnamon

Instructions:

1. In a large bowl, combine red wine vinegar, water, onion, bay leaves, peppercorns, cloves, mustard seeds, brown sugar, and salt. Add beef, cover, and refrigerate for 2 days, turning twice daily.
2. Remove beef from marinade (reserve liquid). Pat dry. Heat vegetable oil in a Dutch oven over medium-high. Sear beef on all sides until browned, about 8 minutes total.
3. Pour reserved marinade over beef. Bring to a simmer, cover, and cook on low for 3 hours until fork-tender.
4. Meanwhile, melt butter in a skillet over medium. Add red cabbage, apple cider vinegar, granulated sugar, and cinnamon. Cook, stirring occasionally, for 30 minutes until softened.
5. Slice beef and serve with cabbage. Strain cooking liquid for a quick gravy if desired.

The long marinade in spiced vinegar tenderizes the beef while giving it that signature tang—no other roast tastes quite like it!

Tip: For extra depth, add 1/2 cup crushed gingersnaps to the cooking liquid in step 3.

Bratwurst with Sauerkraut

Nothing beats the hearty combo of juicy bratwurst and tangy sauerkraut—it’s a German classic that always hits the spot.

Ingredients:

• 4 fresh bratwurst sausages
• 1 tbsp olive oil
• 1 small yellow onion, thinly sliced
• 2 cups sauerkraut, drained
• 1 tbsp brown sugar
• 1 tsp caraway seeds
• 1/2 cup chicken broth
• 1 tbsp Dijon mustard
• Salt and black pepper to taste

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the bratwurst and cook for 5–6 minutes, turning occasionally, until browned on all sides. Transfer to a plate.
2. In the same skillet, add the sliced onion and cook for 3 minutes until softened. Stir in 2 cups sauerkraut, 1 tbsp brown sugar, 1 tsp caraway seeds, and a pinch of salt and black pepper. Cook for 2 minutes to meld the flavors.
3. Pour in 1/2 cup chicken broth and nestle the bratwurst into the sauerkraut mixture. Cover and simmer for 15 minutes over low heat, until the sausages are cooked through.
4. Stir in 1 tbsp Dijon mustard and adjust seasoning if needed. Serve hot with crusty bread or mashed potatoes.

The caramelized onions and hint of mustard add a sweet-savory depth that makes this dish extra comforting. Tip: For extra richness, swap chicken broth for beer—it’s a game-changer!

Kartoffelsalat (German Potato Salad)

This tangy, bacon-studded potato salad skips the mayo for a warm, vinegar-based dressing that’s packed with savory-sweet flavor—perfect for picnics or pairing with brats!

Ingredients:

• 2 lbs Yukon Gold potatoes, scrubbed and cut into ½-inch cubes
• 6 slices thick-cut bacon, chopped
• 1 small yellow onion, finely diced
• ⅓ cup apple cider vinegar
• 2 tbsp whole-grain mustard
• 1 tbsp granulated sugar
• 1 tsp salt
• ½ tsp black pepper
• ¼ cup fresh parsley, chopped

Instructions:

1. Place potatoes in a large pot, cover with cold water, and bring to a boil. Reduce heat to simmer and cook for 12–15 minutes until tender but not mushy. Drain and set aside.
2. Meanwhile, cook bacon in a skillet over medium heat until crispy, about 8 minutes. Transfer to a paper towel-lined plate, reserving 2 tbsp bacon fat in the skillet.
3. Add onion to the skillet and cook in bacon fat for 3 minutes until softened. Whisk in apple cider vinegar, mustard, sugar, salt, and black pepper, scraping up any browned bits.
4. Gently fold warm potatoes into the skillet with the dressing until coated. Stir in bacon and parsley. Serve slightly warm or at room temperature.

The magic here? Letting the potatoes soak up the tangy dressing while warm—it creates a richer flavor than cold mayo-based versions.

Tip: For extra depth, add a pinch of caraway seeds to the dressing!

Schweinshaxe (Pork Knuckle)

This Bavarian classic delivers fall-off-the-bone tender meat under a crackling golden crust—perfect for impressing guests or treating yourself to a hearty feast!

Ingredients

• 1 (3–4 lb) pork knuckle (skin-on, preferably scored by your butcher)
• 1 tbsp coarse salt
• 2 tsp caraway seeds
• 1 tsp black pepper
• 1 tbsp vegetable oil
• 1 cup dark beer (like a German lager)
• 1 large onion, quartered
• 2 cloves garlic, smashed
• 2 bay leaves

Instructions

1. Prep: Pat the pork knuckle dry. Rub with 1 tbsp coarse salt, 2 tsp caraway seeds, and 1 tsp black pepper, pressing into the skin. Let sit uncovered in the fridge for 1 hour (or up to overnight) to dry the skin.
2. Sear: Preheat oven to 325°F. Heat 1 tbsp vegetable oil in a large Dutch oven over medium-high. Sear the knuckle on all sides until golden, about 3 minutes per side. Remove from pot.
3. Braise: Add 1 cup dark beer, onion, garlic, and 2 bay leaves to the pot. Return the knuckle, skin-side up. Cover and braise in the oven for 2.5 hours until tender.
4. Crisp: Increase oven to 450°F. Uncover and roast for 20–25 minutes until the skin puffs and crackles. Rest 10 minutes before serving.

The magic here? Slow braising ensures juicy meat, while the high-heat finish gives you that iconic snap when you bite into the crust.

Tip: For extra-crispy skin, blot moisture with paper towels before the final roast, and don’t skip the fridge dry-out step!

Spätzle with Cheese Sauce

Nothing beats the comforting chew of fresh spätzle smothered in a rich, melty cheese sauce—it’s like mac and cheese’s German cousin, but even more fun to make!

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/4 tsp ground nutmeg
• 2 large eggs
• 1/2 cup whole milk
• 2 tbsp unsalted butter
• 1 cup shredded Emmental or Gruyère cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 1/4 tsp black pepper

Instructions

1. In a large bowl, whisk together the flour, salt, and nutmeg. Make a well in the center and add the eggs and milk. Stir until a thick, sticky batter forms (it should drip slowly off a spoon).
2. Bring a large pot of salted water to a boil. Press the batter through a spätzle maker or colander with large holes directly into the water. Cook for 2–3 minutes until the spätzle float, then drain and rinse briefly under cool water.
3. Melt the butter in a skillet over medium heat. Add the cooked spätzle and sauté for 2 minutes until lightly golden.
4. Pour in the heavy cream, then stir in the Emmental, Parmesan, and black pepper. Cook for 3–4 minutes, stirring constantly, until the cheese melts into a velvety sauce.

The magic here? The nutmeg-kissed dough and double-cheese sauce cling to every nook of the rustic spätzle for maximum flavor in every bite.

Tip: No spätzle maker? Use a flat grater or even a cutting board and knife to scrape small bits of dough into the water.

Rouladen (Beef Rolls)

These tender beef rolls stuffed with mustard, bacon, and pickles are a comforting classic—perfect for impressing guests or treating your family to something special.

Ingredients:

• 4 (1/4-inch thick) top-round beef slices (about 6×4 inches each)
• 4 tsp Dijon mustard
• 4 slices bacon, chopped
• 1 small yellow onion, finely diced
• 4 dill pickle spears
• 2 tbsp vegetable oil
• 2 cups beef broth
• 1 tbsp tomato paste
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Lay beef slices flat and spread 1 tsp Dijon mustard evenly on each. Sprinkle with 1/2 tsp salt and 1/2 tsp black pepper.
2. Divide chopped bacon, diced onion, and 1 pickle spear onto each slice. Roll tightly and secure with kitchen twine.
3. Heat 2 tbsp vegetable oil in a Dutch oven over medium-high. Brown rolls on all sides, about 3 minutes per side. Remove and set aside.
4. In the same pot, stir in 1 tbsp tomato paste and 1 tsp paprika, cooking for 1 minute. Pour in 2 cups beef broth, scraping up browned bits.
5. Return rolls to the pot, cover, and simmer on low for 1.5 hours until beef is fork-tender. Serve with pan sauce spooned over.

The magic here? The pickles and mustard cut through the richness, making every bite balanced and irresistible.

Tip: For extra flavor, add a splash of red wine to the broth before simmering.

Pretzels with Beer Cheese Dip

Nothing beats the combo of warm, chewy pretzels and a rich, tangy beer cheese dip—perfect for game day or a cozy night in!

Ingredients:

• For the pretzels: 1 ½ cups warm water (110°F), 1 packet (2 ¼ tsp) active dry yeast, 1 tbsp granulated sugar, 4 cups all-purpose flour, 1 tsp salt, 2 tbsp unsalted butter (melted), ½ cup baking soda, 1 large egg (beaten), coarse salt for sprinkling
• For the dip: 2 tbsp unsalted butter, 2 tbsp all-purpose flour, ½ cup whole milk, ½ cup lager-style beer, 1 tsp Dijon mustard, ½ tsp garlic powder, 2 cups shredded sharp cheddar cheese, salt to taste

Instructions:

1. In a bowl, whisk together warm water, yeast, and 1 tbsp sugar. Let sit 5 minutes until foamy. Stir in flour, 1 tsp salt, and melted butter until a dough forms. Knead 5 minutes, then cover and let rise 1 hour.
2. Preheat oven to 450°F. Divide dough into 8 pieces, roll into ropes, and twist into pretzel shapes. Dissolve ½ cup baking soda in 8 cups boiling water. Dip each pretzel for 10 seconds, then transfer to a baking sheet. Brush with beaten egg, sprinkle with coarse salt, and bake 12–15 minutes until deep golden.
3. Meanwhile, melt 2 tbsp butter in a saucepan over medium heat. Whisk in 2 tbsp flour, then slowly add milk and beer, stirring until smooth. Simmer 2 minutes, then whisk in Dijon mustard, ½ tsp garlic powder, and cheddar until melted. Season with salt.

The pretzels get their signature chew from the baking soda bath, while the dip balances sharp cheddar with malty beer—irresistibly dippable!

Tip: For extra shine, brush baked pretzels with melted butter right out of the oven.

Black Forest Cake

This classic German dessert gets a cozy American twist—layers of chocolate cake, whipped cream, and cherries for a showstopper that tastes as good as it looks.

Ingredients:

• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 cups granulated sugar
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water
• 2 cups heavy cream
• ¼ cup powdered sugar
• 1 (21 oz) can cherry pie filling
• Dark chocolate shavings (for garnish)

Instructions:

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. Whisk together 1 ¾ cups flour, ¾ cup cocoa powder, 1 ½ tsp baking powder, 1 ½ tsp baking soda, 1 tsp salt, and 2 cups sugar in a large bowl. Add eggs, 1 cup milk, ½ cup oil, and 2 tsp vanilla; beat until smooth. Stir in 1 cup boiling water (batter will be thin).
3. Divide batter evenly between pans. Bake for 30–35 minutes until a toothpick comes out clean. Cool completely.
4. Beat 2 cups heavy cream and ¼ cup powdered sugar until stiff peaks form.
5. Place one cake layer on a plate. Spread half the whipped cream over it, then spoon half the cherry pie filling on top. Repeat with the second layer. Garnish with chocolate shavings.

The magic? The boiling water gives the cake an ultra-moist crumb, while the tart cherries cut through the rich chocolate for perfect balance.

Tip: Chill the mixing bowl and beaters before whipping the cream—it’ll fluff up faster!

Apple Strudel

This classic apple strudel is flaky, warmly spiced, and just sweet enough—like a cozy hug in pastry form.

Ingredients:

• 6 cups thinly sliced peeled apples (about 4 medium)
• 1/2 cup granulated sugar
• 1/4 cup raisins
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice
• 1/4 cup melted butter, divided
• 6 sheets phyllo dough, thawed
• 1 tbsp coarse sugar (for sprinkling)

Instructions:

1. Preheat oven to 375°F. In a bowl, toss apples with granulated sugar, raisins, cinnamon, nutmeg, and lemon juice.
2. Brush a sheet of phyllo with 1 tsp melted butter. Layer remaining sheets, brushing each with butter. Keep unused phyllo covered with a damp towel.
3. Spoon apple mixture along one long edge of the stacked phyllo, leaving a 1-inch border. Fold in sides, then roll tightly into a log. Place seam-side down on a parchment-lined baking sheet.
4. Brush strudel with remaining butter and sprinkle with coarse sugar. Bake for 30–35 minutes until golden and crisp.

The magic here? Phyllo dough gives you shatteringly crisp layers without fussy homemade pastry. Serve warm with a dusting of powdered sugar—it’s impossible to resist pulling apart those buttery flakes.

Tip: For extra crunch, toast the raisins in a dry skillet for 1 minute before adding them to the apples.

Goulash Soup

This Hungarian-style goulash soup is a hearty, paprika-spiced hug in a bowl—perfect for chilly nights when you crave comfort with a little kick.

• 2 tbsp olive oil
• 1 lb beef stew meat, cubed
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 2 tbsp sweet paprika
• 1 tsp caraway seeds
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 red bell peppers, diced
• 2 medium carrots, sliced
• 4 cups beef broth
• 1 (14.5 oz) can diced tomatoes
• 2 medium potatoes, peeled and cubed
• 1 tbsp tomato paste
• 1 bay leaf

1. Heat 2 tbsp olive oil in a large pot over medium-high. Add beef stew meat and sear until browned, about 5 minutes. Transfer to a plate.
2. In the same pot, sauté onion for 3 minutes until soft. Add garlic, 2 tbsp sweet paprika, 1 tsp caraway seeds, 1/2 tsp salt, and 1/4 tsp black pepper; stir for 1 minute until fragrant.
3. Add bell peppers and carrots; cook for 5 minutes. Pour in beef broth and diced tomatoes, scraping up browned bits. Return beef to the pot.
4. Stir in potatoes, 1 tbsp tomato paste, and 1 bay leaf. Simmer uncovered for 45 minutes, stirring occasionally, until potatoes are tender and broth thickens slightly.

The magic here? The caraway seeds add an earthy depth that balances the smoky paprika—it’s a flavor combo you’ll want to savor spoon by spoon.

Tip: For extra richness, stir in a dollop of sour cream just before serving.

Wiener Schnitzel

This crispy, golden Austrian classic is easier to make at home than you think—just a few simple ingredients and a little patience for perfect pan-frying.

Ingredients

• 4 veal cutlets (about 1/4-inch thick, 4 oz each)
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 tbsp whole milk
• 1 cup fine plain breadcrumbs
• 1 tsp kosher salt, plus extra for seasoning
• 1/2 tsp freshly ground black pepper
• 1/2 cup neutral oil (like canola or vegetable), plus more as needed
• 2 tbsp unsalted butter
• Lemon wedges, for serving

Instructions

1. Prep the cutlets: Pat veal dry with paper towels. Place between two sheets of plastic wrap and gently pound to 1/8-inch thickness. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Set up breading stations: Place flour in a shallow dish. Whisk eggs and 1 tbsp milk in a second dish. Spread breadcrumbs in a third dish.
3. Bread the cutlets: Dredge each cutlet in flour, shaking off excess. Dip in egg mixture, letting excess drip off, then press firmly into breadcrumbs to coat. Transfer to a wire rack and let rest 10 minutes (this helps the coating stick).
4. Fry: Heat 1/2 cup oil and 2 tbsp butter in a large skillet over medium-high until shimmering (about 350°F). Fry 1-2 cutlets at a time until deep golden, 2-3 minutes per side. Drain on paper towels, adding more oil as needed for remaining cutlets.
5. Serve immediately with lemon wedges for squeezing over the top.

The magic here is in the double sizzle—butter for flavor and oil for crispness—giving you that iconic crunch without greasiness.

Tip: Test your oil’s heat with a breadcrumb—it should bubble vigorously when dropped in. Too hot? The coating burns before the meat cooks through.

Currywurst with Fries

This German street food classic is a crave-worthy combo of juicy sausage, tangy curry ketchup, and crispy fries—perfect for game day or a fun weeknight twist.

Ingredients

• 4 bratwurst sausages (about 1 lb total)
• 1 lb russet potatoes, cut into ½-inch fries
• 3 tbsp vegetable oil, divided
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ cup ketchup
• 1 tbsp curry powder
• 1 tsp Worcestershire sauce
• 1 tsp brown sugar
• ½ tsp salt

Instructions

1. Prep fries: Toss potatoes with 2 tbsp vegetable oil, ½ tsp salt, smoked paprika, and garlic powder. Spread on a baking sheet and bake at 425°F for 25–30 minutes, flipping halfway, until golden and crisp.
2. Cook sausages: Heat remaining 1 tbsp oil in a skillet over medium-high. Add bratwurst and cook, turning occasionally, for 10–12 minutes until browned and cooked through. Slice into 1-inch pieces.
3. Make sauce: In a small saucepan, whisk ketchup, curry powder, Worcestershire sauce, brown sugar, and ½ tsp salt with ¼ cup water. Simmer for 3–4 minutes until slightly thickened.
4. Serve: Drizzle sauce over sliced sausages and serve with fries. Dust with extra curry powder if desired.

The magic here is in the smoky-sweet curry ketchup—it’s bold enough to stand up to the bratwurst but easy enough to whip up while the fries bake.

Tip: For extra crunch, soak the cut fries in cold water for 30 minutes before baking to remove excess starch.

Leberkäse with Mustard

This German-inspired meatloaf is crispy on the outside, tender inside, and perfect with a tangy mustard kick—ideal for a hearty sandwich or a cozy weeknight dinner.

Ingredients:

• 1 lb ground pork
• 1 lb ground beef (80/20)
• 1 small onion, finely grated
• 2 cloves garlic, minced
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp paprika
• 1/4 tsp ground nutmeg
• 1/4 cup heavy cream
• 1 large egg
• 1/4 cup breadcrumbs
• 2 tbsp Dijon mustard (plus extra for serving)

Instructions:

1. Preheat oven to 375°F. Lightly grease a 9×5-inch loaf pan.
2. In a large bowl, combine ground pork, ground beef, grated onion, minced garlic, 1 tsp salt, 1 tsp black pepper, 1 tsp paprika, and 1/4 tsp nutmeg. Mix gently with your hands.
3. Add 1/4 cup heavy cream, egg, breadcrumbs, and 2 tbsp Dijon mustard. Mix until just combined (don’t overwork).
4. Press the mixture into the loaf pan, smoothing the top. Bake for 50–55 minutes until the internal temperature reaches 160°F and the top is golden brown.
5. Let rest for 10 minutes before slicing. Serve warm with extra mustard on the side.

The magic here is the contrast: a crisp crust gives way to a velvety interior, while the mustard cuts through the richness. Try it piled high on a soft roll for the ultimate comfort bite!

Tip: For extra crispiness, broil the loaf for 2–3 minutes at the end—just watch closely to avoid burning.

Semmelknödel (Bread Dumplings)

These pillowy German bread dumplings are the ultimate comfort food—simple to make but packed with buttery, herby flavor.

Ingredients:

• 4 cups stale white bread, cut into ½-inch cubes (about ½ loaf)
• 1 cup whole milk, warmed
• 3 tbsp unsalted butter, melted
• 2 large eggs, lightly beaten
• ¼ cup finely chopped fresh parsley
• 1 small yellow onion, finely diced
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp ground nutmeg

Instructions:

1. In a large bowl, combine bread cubes and warm milk. Let soak for 10 minutes until softened.
2. Meanwhile, melt butter in a skillet over medium heat. Add onion and cook for 3–4 minutes until translucent. Stir in parsley, salt, pepper, and nutmeg.
3. Add onion mixture and beaten eggs to the bread. Mix gently with your hands until fully combined (dough should hold together when pressed).
4. With wet hands, shape dough into 8 equal balls (about ½ cup each).
5. Bring a large pot of salted water to a gentle simmer. Carefully add dumplings and cook for 15 minutes—they’ll float when done.
6. Remove with a slotted spoon and serve immediately.

The magic? A golden crust forms while steaming, giving each dumpling a delicate bite before yielding to the fluffy interior.

Tip: For extra richness, pan-fry leftovers in butter until crispy—perfect with gravy or a fried egg!

Red Cabbage with Apples

This cozy side dish balances earthy cabbage with caramelized apples and a splash of vinegar for a vibrant, sweet-sour bite.

Ingredients:

• 1 small head red cabbage, thinly sliced (about 6 cups)
• 2 medium tart apples (like Granny Smith), cored and thinly sliced
• 3 tbsp butter
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1/2 tsp salt
• 1/4 tsp ground cloves
• 1/2 cup water

Instructions:

1. Melt 3 tbsp butter in a large pot over medium heat. Add sliced apples and cook, stirring occasionally, for 5 minutes until slightly softened.
2. Add red cabbage, 1/4 cup apple cider vinegar, 2 tbsp brown sugar, 1/2 tsp salt, and 1/4 tsp ground cloves. Stir to coat evenly.
3. Pour in 1/2 cup water, cover, and simmer on low heat for 30 minutes, stirring occasionally, until cabbage is tender but still has a slight crunch.
4. Uncover and cook 5 more minutes to thicken the juices slightly.

The magic here? The apples melt into a jammy texture while the cabbage holds its shape, creating layers of sweet and tangy in every forkful.

Tip: For extra depth, swap half the water with apple cider.

Käsespätzle (Cheese Spätzle)

This cozy German-style cheesy noodle dish is like mac and cheese’s European cousin—comforting, rich, and perfect for a hearty weeknight meal.

Ingredients:

• 2 cups all-purpose flour
• 4 large eggs
• 1/2 cup whole milk
• 1 tsp salt
• 2 tbsp unsalted butter
• 1 large yellow onion, thinly sliced
• 2 cups shredded Emmentaler cheese (or Swiss cheese)
• 1/4 tsp freshly ground black pepper
• 1/4 cup chopped fresh chives (optional, for garnish)

Instructions:

1. Make the dough: In a large bowl, whisk together the flour, eggs, milk, and 1/2 tsp salt until smooth. Let rest for 10 minutes.
2. Cook the onions: Melt 1 tbsp butter in a skillet over medium heat. Add the onion and cook, stirring occasionally, for 12–15 minutes until caramelized. Set aside.
3. Boil the spätzle: Bring a large pot of salted water to a boil. Press the dough through a spätzle maker (or colander) directly into the water. Cook for 2–3 minutes until floating, then drain.
4. Layer and melt: In a greased baking dish, layer half the spätzle, half the cheese, and half the onions. Repeat, then sprinkle with remaining 1/2 tsp salt and black pepper. Bake at 375°F for 15 minutes until bubbly.
5. Serve: Garnish with chives and remaining 1 tbsp butter, melted over the top.

The magic here is in the layers—each bite delivers tender noodles, gooey cheese, and sweet caramelized onions. Tip: No spätzle maker? Use a flat grater or scrape dough directly off a cutting board with a knife for rustic noodles.

Apfelkuchen (German Apple Cake)

This cozy, buttery Apfelkuchen is studded with tender apples and finished with a dusting of cinnamon sugar—like a cross between cake and apple pie!

Ingredients:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup (1 stick) unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3 medium tart apples (like Granny Smith), peeled and thinly sliced
• 1 tbsp lemon juice
• 2 tbsp granulated sugar + 1 tsp cinnamon (for topping)

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. Whisk together 1 ½ cups flour, 1 ½ tsp baking powder, and ½ tsp salt in a bowl.
3. Beat ½ cup butter and ¾ cup sugar until fluffy. Add 2 eggs one at a time, then 1 tsp vanilla.
4. Fold dry ingredients into wet until just combined. Spread batter into pan.
5. Toss apple slices with 1 tbsp lemon juice. Arrange in concentric circles over batter.
6. Mix 2 tbsp sugar and 1 tsp cinnamon; sprinkle over apples.
7. Bake 45–50 minutes until golden and a toothpick comes out clean.

The magic? The apples sink slightly into the batter as it bakes, creating pockets of jammy fruit beneath that crisp cinnamon crust.

Tip: Serve slightly warm with a dollop of whipped cream—the contrast with the crunchy topping is heavenly!

Herring Salad with Pickles

This tangy, briny herring salad is a Scandinavian-inspired delight—perfect for a light lunch or an appetizer with crackers.

Ingredients:

• 8 oz jarred pickled herring fillets, drained and chopped
• 1/2 cup diced dill pickles
• 1/4 cup finely chopped red onion
• 1/2 cup sour cream
• 1 tbsp Dijon mustard
• 1 tsp sugar
• 1/4 tsp freshly ground black pepper
• 2 tbsp fresh dill, chopped (plus extra for garnish)

Instructions:

1. In a medium bowl, combine the chopped herring, diced pickles, and red onion.
2. In a small bowl, whisk together the sour cream, Dijon mustard, sugar, and black pepper until smooth.
3. Pour the dressing over the herring mixture and gently fold until evenly coated.
4. Stir in the fresh dill, then cover and refrigerate for at least 30 minutes to let the flavors meld.
5. Serve chilled, garnished with extra dill and crackers or rye bread on the side.

The creamy dressing balances the sharpness of the pickles and herring, making every bite refreshingly bold.

Tip: For extra crunch, toss in 1/4 cup of diced apple—it adds a sweet contrast to the tangy flavors!

Conclusion

From schnitzel to spätzle, these 18 authentic German recipes bring comfort and tradition straight to your kitchen. Whether you’re craving a hearty stew or a sweet treat, there’s something here for every home cook to love. Try one (or a few!) and let us know your favorites in the comments. Don’t forget to share the deliciousness on Pinterest—Guten Appetit!