German Culture

All about Germany

Spargel, or Why Germans are Crazy About Their Asparagus

Spargelzeit (asparagus season) starts in Germany in April and lasts for two months every year. At this time of the year small wooden huts start popping up across Germany. The message they all bear is simple. It's just one word. “Spargel.” German passion for asparagus is unrivaled. One fifth of the entire arable landmass of the country is … [Read more...]

Markklößchensuppe – Bone Marrow Dumpling Soup

Typical German beef soup with bone marrow dumplings, vegetables, noodles and egg custard, so comforting and delicious! Ingredients: 2 large bread rolls 2 1⁄2 cups bread crumbs 1⁄2 cup finely chopped parsley 2 eggs freshly grated nutmeg, to taste Kosher salt and freshly ground black pepper, to taste 0.5 kg beef marrow bones 10 cups beef … [Read more...]

Kohlrouladen – German Cabbage Rolls

German stuffed cabbage rolls, or Kohlrouladen, are the quintessential German comfort food. Ingredients: 1 large white cabbage about 1800 g 600 g of ground beef 1 bread roll 1 egg 1 egg yolk 150 g of chopped onion for meat 150 g of chopped onion for gravy 1 beef cube 2 tablespoons of crème fraîche or sour cream 2 teaspoons of salt ½ … [Read more...]

Rotkohl – German Red Cabbage

Red cabbage is often used raw for salads but can also be eaten cooked. This German vegetable dish is a favorite and can be served with Rouladen, Sauerbraten or Buletten. For those who find sauerkraut a little too strong or sour, Rotkohl is a sweeter, less pungent alternative. Basically a sweet-and-sour braised red cabbage, Rotkohl is very easy to … [Read more...]

Krustenbraten – Crusted Pork Roast

Pork roast is the staple of German cuisine. If the skin and the underlying fat is included in the cut, it is  called Krustenbraten, where the skin is made into a crispy crust. The roast is served with vegetables of the season, a salad and dumplings (bread or potato) or red cabbage. Ingredients: 1.5 kg pork shoulder with rind 2 carrots 2 … [Read more...]

Spundekäs

Spundekäs is a Mainz specialty. This is a smooth cheese paste, partly made from quark and seasoned with pepper, salt and sweet paprika. When you order Spundekäs, it will normally come with chopped onion sprinkled on top and with crackers and mini pretzels on the side for dipping. The perfect match is Riesling or Müller-Thurgau wine, from the … [Read more...]

Mettbrötchen – Raw Minced Pork Sandwich

When you think of German cuisine, generally two things come to mind: sauerkraut and something including meat. Germans love meat. Minced meat especially. They love it so much, they even eat it raw, especially in the North, where it’s spread on a bread roll, sprinkled with chopped onions, and eaten for breakfast. Mett is a German delicacy of raw … [Read more...]

Fleischpflanzerl – Bavarian Specialty

Fleischpflanzerl, also known as Buletten, or Frikadellen, are made of minced meat mixed with softened Brötchen (bread rolls) and eggs. Served hot or cold, with a pickle, with or without mustard, eaten plain or on a Schrippe (another word for roll) — doesn't matter, as long as it tastes like Mutti's. Tip: The "mushier" the softened bread, the … [Read more...]

Leberknödelsuppe – German Liver Dumpling Soup

Leberknödelsuppe is a traditional German dish, particularly popular in Bavaria. It is a liver dumpling soup made of beef liver, bread, eggs, and parsley cooked in beef broth. In the Palatinate, Leberknödel are often served with Sauerkraut and mashed potatoes. Ingredients: 2 stale bread rolls 3/4 cup lukewarm milk 2 eggs, beaten 1 onion, … [Read more...]