Rating: 5 stars Ratings 5 star values: 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0. Read Reviews Add Review. Wolfgang Puck. By Wolfgang Puck. Pin Print More. Read the full recipe after the video. Recipe Summary test total:. Reviews 2. Sort by: Newest. Newest Oldest. Rating: 5 stars. Load More Reviews. Pellkartoffeln ready to be paired with meat, or perhaps eaten on their own.
Kartoffelsalat: Potato salad. I have never had what my American supermarket refers to as "German potato salad," that warm potato salad with a thick sauce. Not to say warm potato salad does not exist, it does, but I do not remember coming across it at restaurants. Most potato salad is served with grilled sausages. Potato salad with a bed of of sauerkraut holding up a couple of Bratwursts.
Pommes: French fries. German fries are rarely greasy, and always crunchy. Modeled after the Dutch and Belgian style fries, they are often served with Schnitzel. Pommes are Germany's most served side dish for street food. Kroketten: Oval, thumb-sized portions of mashed potatoes that have been coated with bread crumbs and then deep-fried. Very tasty and a favorite of my students! Using raw, finely shredded potatoes as well as mashed potatoes, they are mixed together and boiled. They are then boiled for a few minutes until cooked and served immediately with a hefty portion of meat and gravy.
One big Kloss, peas and carrots served with Sauerbraten. Nudeln: Just plain old basic noodles that are generally served with heavy meats and sauces. Many different variations exist throughout Germany. The dough is pushed hard through the holes of the colander directly over boiling water. As the dough is forced through the holes, they are cut off and drop into the water forming little dumpling-like noodles.
Depending on the dish or the cook, these noodles are sometimes short and fat or sometimes they are long and dense. These wonderful creations are a favorite of inns throughout Germany. Usually made with day-old rolls, they are steamed on the top of stews or roasts.
In Bavaria, these dumplings are often served with a Haxe , a smoked pork shank. How did our friends across the pond get their names "Limey" and "Kraut"? The term Limey came about from English travelers or immigrants coming to the American colonies. In route, they always had to eat a lime in front of the captain to ensure that they did not contract scurvy, a horrific disease caused by a vitamin C deficiency.
Germans also played an important part in early American history and during their travels to America they faced the same scourge of disease. German boats, however, rather than carrying limes, carried barrels of sauerkraut to ward of the malady.
Rarer at restaurants, but plentiful at homes throughout Germany. Sauerkraut: The staple and the stereotype. Sauerkraut is fermented cabbage, and children generally run from its smell and even its name. Quite pungent and tangy, it pairs well with hearty, smoked meats and fatty sausages. Rotkohl: Using red cabbage, Rotkohl starts with shredded apples, onions and cabbage all sauteed and then drowned in a nice dark red wine.
The sauce is reduced and the flavor concentrated. This is not fermented at all but does have nice vinegar notes. Poured liberally over the beans are bread crumbs that were quickly fried in butter, which adds a buttery crunch to the beans. Green beans waiting to be paired with roasted meat.
There are plenty of other side dishes that are on menus throughout the German speaking areas of Europe. However, those described and illustrated above are generally the more popular and most common. Sometimes the best meal is the one with the best sides. And German cuisine has such excellent side dishes that they often become the main attraction.
Hello miss gmarquardt. I like the German food. It looks delicious. I am happy; you wrote this article about the different dishes.
Years ago a friend mother used to make these cream of wheat balls and put them in a broth type soup. I know it had cream of wheat and eggs but that is all I remember. I can say, it is definitely worth the effort to have these funky and tasty little noodles accompany your German schnitzel at the dinner table! Hasselbacks are a great way to WOW your guests at family get-togethers.
Don't they look beautiful? This healthy side is easy to make, easy to dress, and can go with pretty much anything! Chopping the potatoes to look this way may seem like a hassle Get it?
Click the link above to see how Oma does it. Try making these potatoes paired with that lecker schnitzel and maybe one of our vegetable sides down below. Keep scrolling for more ideas! If you're looking for something quick, German fried potatoes , aka Bratkartoffeln , are the way to go. My Oma's Mutti, my Uroma, used to make these all the time as a speedy and simple lunch to throw together. Schnitzel is just as easy to throw together. An easy main and an easy side? I've used this recipe several times and its versatility makes it better and better every time.
I love making these in an aluminum pan on the BBQ or over the fire! Fried potatoes have been my family's go-to camping dish for years, served with green onion, salt, pepper, and sour cream I could eat these all day!
If you want to turn these Bratkartoffeln into a light dinner, you can pour 4 slightly beaten raw eggs over the potatoes, gently toss and allow to cook a few minutes until eggs are set. Now you have something similar to Hoppel Poppel! My Dad does this often, especially with shredded cheese melted over top. These next two are some honorable carb mentions.
These recipes aren't on the website, but they're still great candidates for the perfect schnitzel side dish. Plain mashed potatoes are another great potato side.
Just boiled potatoes mashed with milk, butter, and salt and pepper. Simple, classic, and delicious! My sister and I used to make what we called 'volcanoes'. Whenever Oma would serve mashed potatoes as a side with her famous gravy, we would mold our potatoes with a fork into the shape of a volcano.
Then, scoop a hole in the center and pour the gravy in until it overflowed. I still love doing this :. Mashed potatoes are always a good side to serve and they go with anything!
Add some roasted garlic for an extra kick. What a classic! French fries, aka Pommes Frites , and schnitzel sounds like the perfect cozy dinner. These can be made quickly as well, which in my books, makes them a front runner for a schnitzel side dish.
If you have an air fryer, try making your french fries in the fryer. I'd do this by using the rotisserie basket if yours has one. Making them in the air fryer can speed up the dinner cooking process. While your schnitzel is frying, throw some fries in the basket and they'll be ready in no time!
Check out my easy air fryer recipes to learn how to use the air fryer and its different functions to make delicious sides, mains, and desserts! Want to know which recipes are Oma's favorites? Grab your copy of her very favorite recipes in Favorite German Recipes eCookbook.
Take a peek at all Oma's eCookbooks. They make sharing your German heritage a delicious adventure! Vegetable sides, serve one or more if you wish. For a dinner party, Oma always chooses two, with one being red cabbage, of course. So, let's start off with the best! This traditional German red cabbage recipe aka Ro tkohl , tastes even better the next day! Red cabbage recipes are really a staple for German cooking.
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