In honor of this dish, a traditional Grünkohl feast (German: Grünkohlessen) is held in northern Germany.
Curly kale – Grünkohl
As Deutsche Welle notes, kale or Grünkohl has been popular in Europe since ancient times. In Germany, it is stewed with potatoes and served with smoked sausages, but each region has its own recipe. In northern Germany, Grünkohl has a cult status. Here, in the autumn and winter months, curly kale, which becomes sweeter and more aromatic in taste under the influence of frost, is revered as the queen of the table.
Sauerbraten
Today, beef is usually used for this dish. It is marinated for three to ten days in vinegar or wine with onions, carrots, and spices – or bought already marinated. Many regional variations of the marinade are known in Germany. The meat is braised. It turns out tender and slightly sour in taste. It is served with hot pickled red cabbage and potato dumplings.
Beef roulades – Rinderrouladen
Thinly sliced meat is spread with mustard, topped with slices of pickled cucumber, bacon, or other fillings, and rolled up. The roulade, secured with toothpicks or string, is seared and then braised in broth or wine sauce for at least an hour. This traditional German dish is usually served with mashed potatoes and braised cabbage.
Dumplings – Knödel or Klöße
Germans spare no effort or time in preparing the national version of this popular European potato dish. Raw potatoes are grated, pressed through a press, and mixed with mashed boiled potatoes. From this mixture, to which pieces of toasted bread are optionally added, balls are formed and then dropped into boiling water. They are served as a side dish or as a main dish.
Potato pancakes – Kartoffelpuffer
In Germany, potato pancakes are also made from grated potatoes with eggs and flour, and served, depending on the region, with applesauce, apple syrup, or sugar beet syrup, black bread with butter, braised cabbage, or green bean soup.
Soup with pancake strips – Flädlesuppe
To prevent the batter from becoming soggy, thin strips of pancakes are added to the broth just before serving. The soup, made from strong, clear beef or chicken broth, warms and gives strength.
Cheese spaetzle – Käsespätzle
Raw dough is pressed through perforated plates or scraped off a special board into boiling water. Spaetzle have a porous surface and can be round or oblong. They are used as a side dish for main courses or with additions (e.g., cheese) as a main dish.
Swabian ravioli – Maultaschen
Along with champagne, Parmesan, and other regional delicacies whose names are protected as trademarks, this signature dish of Swabian cuisine also bears the PGI (Protected Geographical Indication) title. According to legend, the "German ravioli" were invented by cunning Swabians in southern Germany: they ate meat even during Lent, hiding it in dough so as not to anger the Almighty.
German cabbage rolls – Kohlrouladen
In Germany, white cabbage or savoy cabbage is used for cabbage rolls, and the filling is a well-seasoned meat mixture with pieces of bacon.
Eggs in mustard sauce – Eier mit Senfsosse
Meat dishes form the basis of German cuisine. Even in a vegetable salad, Germans do not fail to add at least a piece of ham or bacon. But even on the menu of the most traditional pub, there is sure to be a dish for vegetarians. Simple and tasty: eggs in mustard sauce with boiled potatoes as a side dish.