⛄ Winter recipes

Backesgrumbeere is a hearty Rhine-Hessian potato casserole with meat or ham.

Filderkraut is a type of pointed cabbage and the finer variety of white cabbage. Just give it a try.

In the northwest of Germany Pinkel (a Grützwurst) with kale is a traditional dish especially in the kale season from January to February.

Knieperkohl is a hearty dish from the Prignitz and consists of a mixture of white cabbage, green cabbage, marrow stem cabbage, cherry and vine leaves. Recipe. It is mainly served in the cold season from November onwards.

A simple but hearty dish is the North German or Frisian buttermilk soup with smoked bacon, pears and raisins. Well suited for the cold season.

A good tasting mulled wine is very easy to prepare yourself. Surprise your friends with this recipe.

The small Mutzenmandeln are actually fried dough to Rhineland carnival and New Year's Eve. It tastes however also at each other time. Easy preparation.

Verheiratete is a simple but filling dish in the Saarland. Potatoes and a flour dough.

Sauerkraut soup is a variation on how Thuringians eat this cabbage. Sometimes diced pork belly or ham is also added.

Abernsuppe is a pureed, simple, strong potato soup from Upper Lusatia to which the city of Zittau also belongs.

Kappesuppe is a hearty white coal stew from Saarland. Recipe and more.

If there was a typical North German vegetable to name, it would be kale. Here is a successful recipe for kale as a side dish.

The Schnippelsuppe is one of the classics of Thuringian cuisine. Chopped vegetables in a meat broth.