Recipes for Authentic German Side Dishes

Good side dishes (Beilagen, in German) will complement the flavor and texture of the main dish and combine nicely with gravy or other well-prepared sauces.

Here you’ll find the most popular German vegetable sides (Gemüsebeilagen) and carbs (Sättigungsbeilagen)—a term from former East Germany referring to the carbohydrates designed to help you feel full (“sättigen”) – along with great matching sauces and gravies.

Bacon gravy
A rich and creamy bacon onion gravy from Germany that’s a traditional sauce for potato dumplings such as Hoorische or Gefillde.

Bavarian Egg Dumplings
These German boiled bread, potato and egg dumplings get a head start from a dumpling mix that comes in a box.

Bavarlan Zwieback Dumplings
Made-from-scratch dumplings in an easy fashion with Zwieback and parsley. A great side dish to mushroom ragout with cream sauce.

Black Forest Inn Potato Puree
Lightly seasoned potato puree, piped into decorative mounds.

Braised Red Cabbage
Red cabbage braised with onion. apple and seasonings is a versatile side dish and the perfect accompaniment to Sauerbraten.

Cassis-flavored Red Cabbage
A spiked u p red cabbage side dish with red currant juice and cassis

Chef Olaf’s Red Cabbage Recipe
Chef Olaf uses a custom spice blend reminiscent of German gingerbread spice for this red cabbage recipe, transforming a fairly simple dish into the epitome of comfort food.

Chef Olaf’s Sauerkraut Recipe
Chef Olaf uses double smoked bacon for depth, and adds fresh apples, onions, and spices to balance the natural acidity of the sauerkraut.

Creamy Sauerkraut with Chives
Tangy sauerkraut is tempered with creme frâiche for a side dish that complements roast chicken or pork chops. Also great to top baked potatoes.

This beet-root side dish goes well with pork chops. A vegetarian version of Northern Germany’s “Bremer Labskaus” or “Sailors Stew.”

Fried Asparagus with Herb Cream
White asparagus fried in a beer batter. then served with herbed cream sauce—a very German celebration of asparagus season .

Crispy potato pancakes with an unpronounceable name from Germany’s Saarland region are flavored with leeks and onion. Serve with apple sauce or Bibbelsche Bohnesupp.

Heaven and Earth
Heaven (apples) and earth (potatoes) combine in this tasty side dish with bacon and onions. The name is derived from the 18th century word “Erdapfel” (earth apples) for potatoes.

Herbed Spaetzle
Packaged German spaetzle get a flavor boost from a brown butter and herb sauce 1n this versatile side dish.

Hofbrau Coleslaw
A great side dish for sports event parties or summer barbecues.

Horseradish-Roasted Fall Vegetables
Zesty Bavarian horseradish nicely balances the sweetness of the squash and apples. for a recipe full of the flavors of harvest season.

Kohlrabi Fries

Königsberger Wedding Noodles
A variation of meatballs, capers and cream over full-flavored egg noodles

Pan-Fried Potato Fritters
A traditional finger-shaped potato pancake recipe from the southwestern part of Germany, most commonly served sautéed until golden brown with onions, bacon and sauerkraut.

Pellkartoffeln mit Quark
Traditional German family dish of boiled potatoes in their jackets served with creamy quark and chives.

Potato Dumplings from Thuringia
A authentic German recipe for traditional Thuringia potato dumplings. Although there are only four ingredients, this recipe takes some practice to get right.

Potato Salad Berlin Style
In this variation of German potato salad, the marinade contains boiled onions and gherkins.

Literally translated as “grated cakes,” these simple potato pancakes are also known as Kartoffelpuffer. An easy, basic German recipe.

Rheinischer Döbbekooche
A crusty German potato cake cooked in a casserole dish with finely minced onions. eggs and spices. topped with bacon. Traditionally eaten around St Martin’s Day (November 11).

The traditional German-Swiss variation of fried grated potatoes, similar to Reibekuchen or Kartoffelpuffer. A variations by Chef David St John-Grubb.

Classic German recipe for red cabbage cooked with sweet and sour flavors.

Sauerkraut Baked Potatoes

Sauerkraut Cheese Spaetzle
Spaetzle are a type of egg noodles or small, elongated dumplings. They are a regional specialty of Swabia, Germany—a historic region that crosses the southern states of Baden-Wuerttemberg and Bavaria.

Scalloped Kohlrabi
Chef Olaf created this side dish recipe to help people fall in love with the mild, broccoli-like flavor of kohlrabi.

Swabian recipe for finger-like German-style gnocchi

Spinach Spaetzle from Scratch
Spinach spaetzle are a perfect complement to venison or any other roast meat. Recipe from Master Chef Peter Schaffrath, Hay Adams Hotel, Washington DC.

Tipsy Plum
Braised spiced plums with wine and brandy makes a side dish that adds some extra spiff and flavor to meals featuring turkey. pork, duck or beef .

Warm Apple and Cabbage Slaw
A slaw with texture and depth made from fresh shredded cabbage, sauerkraut. apples. walnuts. and a warm dressing .

White Asparagus with Black Forest Ham
A side dish or salad of blanched white asparagus and fine German Black Forest ham, with avocado, tomato. basil and chives and an oil and vinegar dressing .

Wild Garlic Pesto
This variation of classic Italian pesto uses wild garlic (also known as rampson or ramps, called Bärlauch in Germany, where it rapidly gained popularity.