Some meals are worth making the old-fashioned way, especially when familiar ingredients bring plenty of flavor to the table. These 17 German-inspired dishes include hearty meat dinners, tangy cabbage, warm potato salads, and simple vegetable sides that have a place in everyday cooking. From slow-cooked pork to homemade spaetzle and skillet sausages, there is something here for a quiet family dinner or a larger weekend meal.
Chef Jenn’s Braised Red Cabbage
Soft and gently sweet, Chef Jenn’s Braised Red Cabbage combines shredded red cabbage with bacon, onion, apple cider vinegar, and brown sugar. The cabbage simmers until tender before the bacon goes back into the pot, giving the finished side a savory bite against its tangy dressing. It makes five servings and can be reheated the next day. Spoon it beside roasted pork or sausages when you want a colorful German-style side that does not require much last-minute work.
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Oma’s German Potato Salad
Tender potato slices and crisp bacon make Oma’s German Potato Salad a hearty side with a sweet and tangy finish. The dressing combines apple cider vinegar, grainy mustard, broth, onion, and a little sugar instead of mayonnaise. This recipe makes six servings in 35 minutes and is served warm, with fresh parsley scattered over the top. Put it next to grilled bratwurst or roast chicken when you want an old-fashioned potato dish with a little more bite than a creamy salad.
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German Pork Loin
A mustard-coated roast makes German Pork Loin a practical centerpiece when the slow cooker can handle most of dinner. The recipe starts with a two-pound pork loin, German mustard, onions, garlic, and broth, with wine and herbs adding flavor to the cooking liquid. After the pork is browned, it cooks slowly and is served with gravy. The recipe makes eight servings in four hours and ten minutes. Slice it for a weekend meal and add potatoes or cabbage alongside.
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Sauerkraut Balls
Crunchy on the outside with a creamy center, Sauerkraut Balls turn bratwurst, drained sauerkraut, cream cheese, and Swiss cheese into a warm appetizer. Each ball gets a coating of flour, egg, and breadcrumbs before chilling and frying until golden. The recipe also includes a mustard dipping sauce made with mayonnaise, sour cream, and several kinds of mustard. Serve these at a game day snack table or before a German-inspired dinner when small, savory bites are easier to pass around than a plated starter.
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Chef Jenn’s Sheet Pan Bratwurst & Potatoes
Golden potatoes and browned sausages share the pan in Chef Jenn’s Sheet Pan Bratwurst & Potatoes, a full dinner with fewer dishes to wash. Baby potatoes and carrots roast first, then red onion, bell peppers, and uncooked bratwurst join them with a mustard-seasoned coating. The recipe makes four servings in 55 minutes, with extra mustard offered at the table. It works well for a weeknight when you want the familiar sausage-and-potato pairing without tending several pots on the stove.
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Oma’s Sauerkraut Soup with Kielbasa
A steaming bowl of Oma’s Sauerkraut Soup with Kielbasa brings smoky sausage and tangy cabbage together in a broth filled with diced potatoes and carrots. Onion, garlic, a bay leaf, and optional caraway seeds round out the soup without hiding its simple ingredients. The recipe makes six servings in 55 minutes, making it useful for a family lunch or a chilly evening dinner. Serve it with crusty bread so none of the savory broth is left behind.
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Roasted Kohlrabi with Parmesan
Browned edges and a mild, nutty flavor give Roasted Kohlrabi with Parmesan an inviting place beside a rich meat dinner. Peeled kohlrabi is cut into cubes, tossed with olive oil, salt, and pepper, then roasted until tender. Grated Parmesan and fresh parsley go on just before serving. The recipe makes four servings in 35 minutes and uses a vegetable often seen in European home cooking. Try it with roast pork or grilled sausages when potatoes are not the only side you want.
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Frikadellen – German Meat Patties
Well-browned and juicy, Frikadellen – German Meat Patties combine ground beef and pork with milk-soaked bread, grated onion, egg, parsley, mustard, and marjoram. The mixture is shaped into patties and cooked in a skillet rather than baked as a loaf. The recipe makes six patties in 25 minutes, so it is suited to a busy evening when dinner still calls for something substantial. Serve the patties with warm potato salad, mustard, or crusty rolls for a straightforward German-style plate.
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Sauerkraut with Apples & Bacon
Sweet apple pieces soften the tang of the cabbage in Sauerkraut with Apples & Bacon, a baked side finished with smoky bacon and onion. The ingredients first cook together in a skillet, then move to an oven-safe dish with a little water and a bay leaf. The recipe makes six servings and has an hour of cooking time after the initial preparation. Set it alongside roast meat or bratwurst when you want a sauerkraut side with a gentler, slightly fruity finish.
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Chef Jenn’s Warm German Potato Salad
A silky white sauce changes the character of German Kohlrabi in Cream Sauce, which uses tender simmered kohlrabi instead of roasting it. Butter, flour, and milk make the sauce, while garlic powder and onion powder provide a mild savory seasoning. The recipe makes four servings in 15 minutes and is served warm. Spoon it beside pork or chicken when you want an old-fashioned vegetable side that brings a softer texture to a plate of browned meats and potatoes.
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German Yellow Beans
Bright yellow beans keep a little bite in German Yellow Beans, a warm side dressed with bacon, red onion, cider vinegar, sugar, and fresh dill. The beans are briefly boiled, then combined with a sweet and tangy skillet dressing made using a little reserved cooking water. This recipe takes 15 minutes and makes four servings. It is a useful alternative to another potato side when bratwurst or a rich pork roast is already the main part of dinner.
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Oma’s Beer Braised Bratwurst
Caramelized onions give Oma’s Beer Braised Bratwurst a deep savory base before the sausages simmer with lager or pilsner, chicken broth, and German mustard. The cooking liquid is reduced after the brats come out, leaving a sauce to spoon over the sausages and onions. This recipe makes six servings in 50 minutes and works well for a relaxed weekend meal. Bring out warm bread or a potato side to make the most of the onion-rich sauce.
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Spaetzle
Small, tender egg noodles make Spaetzle a useful side whenever dinner comes with gravy or a rich sauce. The batter uses flour, eggs, milk, and salt, rests for an hour, then cooks in boiling water before being finished with butter. The recipe makes four servings in one hour and 20 minutes, including the resting time. Serve the noodles with German pork loin or pot roast, letting them take the place of mashed potatoes when you want a more traditional pairing.
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Slow Cooker German Pot Roast
Fork-tender beef anchors Slow Cooker German Pot Roast, which cooks a chuck roast with bacon, onion, dill pickles, German beer, mustard, and garlic. Carrots, baby potatoes, and sliced red cabbage round out the dish, so vegetables cook alongside the meat. The recipe makes six servings in six hours and ten minutes, including preparation. It fits a Sunday dinner when you want the slow cooker to handle a substantial main dish while you spend time on something other than standing at the stove.
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Creamy Radish Salad
Cool, crisp slices give Creamy Radish Salad a fresh contrast to the browned meats and warm sides on a German-inspired menu. Radishes and cucumber are tossed with green onions, fresh dill, and a dressing of Greek yogurt and honey. The recipe makes four servings in ten minutes, with no cooking required. Set it beside bratwurst or meat patties when you want something crunchy and lightly dressed to balance the richer dishes without adding more oven or stovetop work.
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Potatoes with Sour Cream & Bacon
Creamy dressing clings to every bite of Potatoes with Sour Cream & Bacon, a hearty side made with boiled baby red potatoes, crisp bacon, sour cream, green onions, and fresh dill. The recipe makes four servings in 30 minutes and gives the potatoes a softer, richer coating than the vinegar-dressed salad earlier in this collection. Serve it with grilled sausages or roasted meat when you want a familiar potato side that does not need an elaborate sauce or garnish.
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Oma’s Knackwurst & Sauerkraut Skillet
Sausages nestled among potatoes, tart apple, and sauerkraut make Oma’s Knackwurst & Sauerkraut Skillet a full one-pan dinner. The recipe starts on the stove, then finishes in the oven under buttery panko breadcrumbs, with a mustard cream sauce served alongside. It makes four servings in one hour and ten minutes. This is a useful choice for a weekend family dinner when you want the classic German-style sausage and cabbage combination with a little extra crunch on top.
Get the Recipe: Oma’s Knackwurst & Sauerkraut Skillet