- Traditional German side dishes like Grünkohl, Spätzle, Knödel and Rotkohl transform simple four-ingredient bases into complex flavors.
- These accompaniments balance rich meat dishes, combining vegetables, dumplings or egg pasta with sweet–sour and savory notes.
- Core ingredients such as cabbage, potatoes, flour and eggs showcase how German cuisine turns humble foods into hearty classics.
- Sauerkraut, alongside these sides, forms the backbone of authentic German home-style meals throughout the year.
The rich world of German home cooking goes far beyond sausages, pork knuckles and dark breads. In every region of the country you will find hearty meat dishes served with generous, flavorful side dishes that turn a simple meal into something really comforting. These accompaniments are not just extras on the plate: they are an essential part of the experience and often steal the spotlight.
When people think about a typical German side dish, sauerkraut usually comes to mind first. And yes, fermented cabbage is a star in German cuisine, but it is far from the only option. There is a whole universe of traditional sides that combine vegetables, doughs and potatoes in delicious ways. In this guide, you will discover four classic garnishes – Grünkohl, Spätzle, Knödel and Rotkohl – plus a quick overview of sauerkraut, all made from simple ingredient lists of just a few elements, yet packed with flavor and history.
German side dishes: much more than sauerkraut
German culinary culture is built around the idea of pairing robust meats with equally satisfying side dishes. Pork roasts, sausages, goulash-style stews and game dishes almost always come with something starchy, buttery or tangy alongside. This balance of rich proteins with vegetables, dumplings or pasta is what makes the cuisine so comforting.
Although sauerkraut is arguably the best-known German side, there are many others that locals enjoy just as much. Creamy dumplings, rustic kale stews, homemade egg pasta and sweet-sour braised red cabbage all appear frequently on family tables, in mountain huts, beer gardens and Christmas menus.
In this article, we will focus on four of the most beloved traditional sides that you can easily reproduce at home with a short list of basic ingredients. Along the way, we will also touch on sauerkraut so you get a complete overview of the most popular German accompaniments.
1. Grünkohl: hearty German kale with potato purée
Grünkohl is a rustic side dish made with curly kale slowly cooked until tender, and it is especially popular in northern and central Germany during the colder months. This preparation combines robust greens with onions, bacon and stock, and it is often served next to sausages or pork cuts.
Besides its comforting flavor, kale is nutritionally dense: it is rich in antioxidants, fiber and vitamins. That makes Grünkohl one of the healthiest classic German accompaniments, perfect if you want a side that feels indulgent but still supports a balanced diet.
To prepare a traditional-style Grünkohl with potato topping, you only need a modest list of ingredients: about 500 g of curly kale, 10 g of lard or neutral oil, 50 g of bacon or pancetta, 1 onion and roughly 1/8 liter of beef stock. For seasoning, a teaspoon of mustard, plus salt, pepper and a pinch of nutmeg will round out the flavor.
On top of the kale, this classic version includes a decorative layer of potato purée. You will need around 500 g of potatoes, 6 tablespoons of milk, 1 egg yolk, 20 g of butter and some more salt, pepper and nutmeg to taste. The result is a beautiful contrast between the dark green kale and the golden, lightly baked mash.
The basic preparation begins by blanching the kale leaves briefly. Remove the tough central stems, then plunge the leaves into boiling water for about a minute. Afterwards, cool them quickly in very cold water to preserve color and texture. Once drained, slice the leaves into thin strips so they cook evenly.
In a large pot, melt the lard or heat the oil and sauté finely chopped onion with diced bacon until fragrant and lightly golden. Add the shredded kale, pour in the beef stock so it almost covers the vegetables, and stir in the mustard. Season with salt and pepper, then cover and simmer on low heat until the kale is soft but not mushy.
While the greens are simmering, prepare a smooth potato purée. Peel the potatoes, cut them into chunks and cook them in salted water for roughly 20 minutes, or until completely tender. Drain well and mash together with the milk, egg yolk and 20 g of butter. Add salt, pepper and ground nutmeg, adjusting the seasoning so the mash is flavorful on its own.
To assemble the dish, spread the cooked kale in an ovenproof dish and pipe the potato purée on top using a piping bag in a wavy, serpentine pattern. Dot the surface with a few small pieces of butter, then bake at around 200 ºC until the top turns nicely golden and slightly crisp, usually about 20 minutes.
This kind of Grünkohl is ideal alongside grilled sausages, smoked pork chops or roasted meats. The contrast of the earthy kale and the creamy potatoes turns a simple protein into a complete German-style feast.
2. Spätzle: the German egg pasta with four core ingredients
Spätzle is Germany’s answer to fresh homemade pasta, originating in the Swabian region in the south but now beloved across the whole country, as well as in Austria and the French region of Alsace. It is often described as similar to gnocchi, even though it contains no potato and is prepared from a loose egg dough.
These small irregular noodles are a classic side dish for saucy meat recipes like goulash, creamy mushroom preparations or stews. They also appear in soups and are the base of Käsespätzle, a baked pasta gratin with cheese that is especially popular at fairs, winter markets and ski resorts.
From a minimalist perspective, traditional Spätzle only requires four basic ingredients: wheat flour (about 400 g), 4 eggs, 200 ml of water and salt. Freshly grated nutmeg is usually added as well, giving a very characteristic aroma to the dough.
Beyond the classic version, there are countless regional and modern variations. Some recipes incorporate spinach, beetroot, tomato purée, aromatic herbs, apple or even finely chopped pork liver into the dough. Pre-made Spätzle and the special tool to form them are easy to find in central Europe and from online retailers.
The word “Spätzle” itself comes from the Swabian German dialect. It is the diminutive of “Spatzen”, which means little sparrows, a reference to the irregular, bird-like shape of the noodles. When they are formed as small round dumplings, they can also be called “Knöpfle”, the diminutive of “Knopf”, or button.
To prepare the basic dough, start by placing the sifted flour in a mixing bowl. Add the eggs, some salt and a pinch of nutmeg. Begin to pour in the hot water little by little while stirring gently until you obtain a thick, elastic batter that is looser than bread dough but not runny.
Let the dough rest briefly, just a few minutes so it becomes easier to handle. Traditionally, it is then transferred to a container with a spout or to a special Spätzle maker to portion it more easily into the boiling water.
Bring a large pot of salted water to a boil, then form the Spätzle by pressing the dough through the holes of a special tool, called “Spätzlera”, letting small strands fall into the simmering water. You can also use a pastry bag and cut the dough into short pieces with a knife or scissors as it drops into the water, cooking them in batches so they do not stick together.
As soon as the noodles float to the surface, they are ready to be removed with a slotted spoon. Drain them thoroughly and toss with a drizzle of oil or a knob of butter to prevent sticking. At this point they can be served directly with sauce, or pan-fried in butter to get slightly crispy edges.
The specific Spätzle tool, the Spätzlera, is a flat plate of metal or plastic with multiple holes. You place it over the pot, spread some batter on top and then scrape or press so the dough falls through. If you do not own this gadget, you can improvise with a large colander with medium-sized holes, a food mill, a coarse grater or even a sturdy pastry bag, as long as the openings are not too small.
Served as a side, Spätzle pairs wonderfully with pork medallions, creamy mushroom sauces, beef stews or vegetable ragouts. In soups, they play a role similar to short noodles, soaking up broth and adding a satisfying bite. When baked with cheese and sometimes onions or spinach, they become a main dish in their own right.
3. Knödel: German dumplings from potatoes or bread
Knödel are one of the most iconic German side dishes, especially in the south and center of the country. These are dumplings formed into round balls and boiled until they are firm yet tender. They are the perfect partner for roasts, braised meats and game, because they soak up sauces beautifully.
There are two big families of Knödel: those based on potatoes and those made from bread. In many recipes, they share the same role on the plate: adding substance and texture next to meat. Potato-based versions are often simply called Kartoffelknödel, while bread dumplings are known as Semmelknödel.
For a hearty potato Knödel version enriched with bacon and cheese, you can work with a relatively short ingredient list: around 500 g of potatoes, 1 level tablespoon of flour, 1 tablespoon of cornstarch, 2 eggs, 1 fresh spring onion, about 200 g of bacon, 100 g of finely grated hard cheese, parsley, butter, salt, pepper and nutmeg.
The process begins by cooking the potatoes whole in their skins, which helps them stay drier and more suitable for shaping. Once tender, peel them while still warm, season with a little salt and mash with a fork or potato masher until smooth and lump-free.
To the mashed potatoes, add the beaten eggs, flour and cornstarch, mixing carefully until you get a soft but moldable dough. Season with salt, pepper and ground nutmeg to taste so the dumplings are well flavored inside.
Chop the spring onion very finely and dice around 150 g of the bacon. Sauté onion and bacon together in a bit of butter until they are golden and aromatic. Incorporate this mixture into the potato dough and blend with the grated cheese. If the result seems too loose, you can adjust the texture with a little extra flour and some breadcrumbs until you feel comfortable forming balls.
With slightly damp hands, shape the mixture into medium-sized balls, similar to large meatballs. Bring a pot of salted water to a gentle simmer, then slide the dumplings in carefully. They will sink at first and slowly rise to the surface as they cook.
Once the Knödel float, allow them to cook for a further three minutes so they set completely. Remove them with a slotted spoon and let them drain on kitchen paper, which will also help their exterior firm up a little.
At this stage, you can serve them as they are, or pan-fry them in a bit of butter until they are slightly browned and even more flavorful. To top them off, sauté the remaining bacon until crisp and sprinkle it over the dumplings together with a bit more grated cheese and chopped parsley.
In more traditional forms, Semmelknödel are prepared using cubes of stale bread soaked in milk and mixed with egg and herbs, while Kartoffelknödel can be partly or entirely based on raw grated potato. Regardless of the variation, they play the role of a hearty, absorbent companion for dishes like roast pork, venison stew or rich gravies.
4. Rotkohl: sweet-sour braised red cabbage
Rotkohl (also known as Rotkraut) is a classic German red cabbage side dish, often served with festive meats like pork knuckle, roast goose or beef roulades. Its deep color and balanced sweet-sour flavor make it particularly popular in autumn and winter, especially around Christmas.
The core of Rotkohl is simple: finely sliced red cabbage cooked slowly with apple, vinegar, sugar and warm spices. This slow braise transforms the crunchy raw vegetable into something silky and aromatic that brightens the plate with acidity while bringing gentle sweetness.
To make a traditional-style Rotkohl, you will need about 2 tablespoons of butter, 5 cups (roughly 350 g) of shredded red cabbage, around 125 g of sliced tart apples (such as green apples), 80 ml of apple cider vinegar, 3 tablespoons of water, 50 g of sugar, 2 teaspoons of salt, 1/4 teaspoon of ground black pepper and 1/4 teaspoon of ground cloves.
In a large pot, combine the butter, red cabbage, apple slices and sugar. Pour the vinegar and water over everything, then add the salt, pepper and ground cloves. This mixture may look dry at first, but as the cabbage heats up it will release some of its own liquid.
Bring the pot to a gentle boil over medium-high heat, then immediately lower the heat to a low simmer and cover. Let the cabbage cook very slowly until the texture becomes tender and soft, which typically takes between an hour and a half and two hours. Stir occasionally to make sure nothing sticks and the flavors distribute evenly.
The long cooking time allows the vinegar, sugar, apple and spices to meld into the cabbage, creating a sauce that is both tangy and slightly sweet with a hint of clove warmth. If the mixture becomes too dry at any point, you can add a small splash of water or stock, but usually the initial liquid and cabbage juices are enough.
Rotkohl is a traditional partner for roasted pork knuckle, beef roulades, sausages and many holiday roasts. Its acidity helps cut through the richness of fatty meats, while the soft texture provides a pleasant contrast to crispy or seared exteriors on the main dish.
5. Sauerkraut and other classic German sides
Even though this article highlights Grünkohl, Spätzle, Knödel and Rotkohl in detail, it would be impossible to talk about German side dishes without mentioning sauerkraut. This is simply cabbage that has been finely shredded and fermented with salt, developing a distinctive tangy flavor and a wealth of beneficial lactic acid bacteria.
Sauerkraut can be enjoyed straight from the jar or bag, or cooked gently to create a warmer, mellower side. A very common home-style preparation involves sautéing it with onion and apple to introduce a touch of sweetness, sometimes seasoned with juniper berries or caraway seeds to reinforce its aromatic profile.
From a nutritional point of view, sauerkraut is valued for its probiotic content and its contribution of vitamins. This makes it an excellent companion for heavier meat-based meals, bringing both freshness and a bit of digestive support to the table.
Alongside sauerkraut and the dishes already covered, there are countless other regional German accompaniments. Some involve bread dumplings, others use potatoes in gratins or salads, and many incorporate seasonal vegetables cooked in butter or cream. All of them share the same philosophy: complement the main dish while adding their own clearly defined personality.
German side dishes like chucrut, Grünkohl, Spätzle, Knödel and Rotkohl are more than simple “extras” on the plate. They represent a long tradition of making the most of humble ingredients – cabbage, potatoes, flour, eggs – and turning them into comforting, flavorful preparations that stand up to robust meats. Reproducing them at home is not complicated, only requiring patience for slow cooking and a willingness to work with relatively simple four-ingredient bases that deliver surprisingly deep flavors.
