main dish

The Thuringian version for a cabbage roll uses red cabbage for wrapping.

In the Rhineland, Döbbekuchen or Döpekooche is one of the traditional dishes. Grated potatoes are baked in the oven together with smoked bacon (Dürrfleisch). A cast-iron pot “en Döpp” is usually used for this. The originally simple dish (as in our recipe) is modified in many ways depending on the region and family. For example, 3 layers of potatoes are used, and in between they are topped with the ends of the mead and bacon.This meal is eaten in the northern Rhineland-Palatinate and southern North Rhine-Westphalia. A similar dish with the same basic ingredients exists in Saarland and is called Schales. It is also an integral part of Saarland cuisine. A potato cake from the rhineland. Advertisment

A quick spoon dish of the Sorbs with red cabbage and potatoes.

As the name suggests, Pfälzer Saumagen is a speciality from the Palatinate, a region in south-west Germany. It is a typical slaughter day dish and home cooking. The stomach of the female domestic pig is filled with sausage meat, potatoes and spices and cooked in hot water.

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

Dough, leek, bacon, sour cream and eggs form the basis of this simple (but substantial) dish.

Schupfnudeln are particularly thin and pointed potato noodles , which are known under very different recipes. They got their southern German name from the way they were made. Recipe.

Rhenish Sauerbraten is called "Soorbrode" in the Rhineland and was traditionally cooked with horse meat. Served with potato dumplings or potato pancakes (Rivekoch) and apple sauce.

Herrgotts Bscheißerle - Maultschen are a typical Swabian speciality.

From a snack on the football pitch to a star chef's recipe, these minced meat patties are at home all over Germany.

Originally a simple dish of potatoes, onions, pancetta and simple spices.

Hoppel Poppel is a simple, hearty dish made from leftovers that can be prepared very quickly.

Büsumer crab ragout is an easy-to-cook specialty from Schleswig-Holstein with North Sea crabs as a main meal.

Stolzer Heinrich is also known as bratwurst in beer sauce. It is an old traditional Berlin dish made from Berlin bratwurst (without intestines) cooked with dark beer and spices.

This rib roast is a speciality from Mecklenburg-Vorpommern that you should definitely try. Filled with prunes, Boskoop apples, rusks, brown rum and cinnamon.

Here you can also get the crab ragout in the restaurant.

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

Classically prepared from calf's liver, this is a very simple and especially early typical Berlin dish. Here's the recipe with onions, apples and crispy pancetta.

Bötel with clay and straw is the paraphrase of Eisbein with Erbspüree and sauerkraut. The name originates from the area around Magdeburg.

Traditional Bötel with clay and straw comes here on the table.

Married people can be served in these restaurants.

Braunkohl mit Klump is a hearty dish from the Magdeburger Börde. In this context, brown cabbage is kale and Klump is potato dough.

Quarkkeulchen are a popular Saxon dessert. The name is derived from the Middle German Kaule (ball). The basis is a sweet dough made from curd cheese and potatoes. In the Erzgebirge they call it Quarkkließe.

Simple but delicious: Lübecker Schwalbennestern (Lübeck Swallows' Nests) are cutlets rolled into a roulade with ham and boiled egg and cut crosswise. As a main course or snack. A North German speciality.

Spätzle are a Swabian pasta made from flour and fresh egg. Here is an explanation and the recipe.

Labskaus: loved or demonized. This typical North German dish from old seafaring times is simply something you should try. Tasted in a restaurant where they still do the cooking themselves, it can be a discovery.

Matjesfilet mit Speckstippe is a dish from Mecklenburg-Vorpommern. It's pickled herring with fried bacon and beans. The name "Matjes" for the herring, comes from the Dutch name "Maatjesharing".

At these addresses you can get delicious freshly made Swabian Maultauschen.

Here you can get the Swabian speciality fresh and made by hand :: Berlin :: Hamburg :: Brandenburg;;

Gastronomy addresses with homemade knuckle of pork or Knöchla.