35 of Oma’s Best German Recipes

We live in Lancaster County, Pennsylvania, which has a rich heritage of German culture and dishes that include sauerkraut, potatoes and sausage. We enjoy this recipe on cold winter evenings, along with muffins and fruit. The “mmm’s” start with the first whiff as the door opens after school or work. —Linda Lohr, Lititz, Pennsylvania

My husband’s German family calls this Oma’s apfelkuchen,, which translates to “Grandma’s apple cake.” They’ve been sharing the recipe for more than 150 years. I use Granny Smith apples, but any variety works. —Amy Kirchen, Loveland, Ohio

Sunday afternoons were a time for family gatherings when I was a kid. While the uncles played cards, the aunts made German treats such as this traditional red cabbage. —Jeannette Heim, Dunlap, Tennessee

After trying a few bratwurst recipes, I’ve found this meal-in-one is ideal for camping since it grills to perfection in a heavy-duty foil bag. Loaded with chunks of bratwurst, red potatoes, mushrooms and carrots, it’s easy to season with onion soup mix and a little soy sauce. —Janice Meyer, Medford, Wisconsin

Potato dumplings (called Kartoffel Kloesse in Germany) are a delightful addition to any German feast. The browned butter sauce is delectable.—Arline Hofland, Deer Lodge, Montana

Having lived in Germany, I try to keep my German cooking as authentic as possible. This lovely lebkuchen recipe is a culinary Christmas custom. —Cathy Lemmon, Quinlan, Texas

Until I entered kindergarten, we spoke German in our home and kept many old-world customs. We always enjoyed the food of our family’s homeland. Mom usually prepared this for my birthday dinner. —Helga Schlape, Florham Park, New Jersey

This German classic is such a part of our reunions, we designate a special place to serve it. Five generations flock to the “Kuchen Room” for this coffee cake. —Stephanie Schentzel, Northville, South Dakota

Schnitzel is one of my husband’s favorites because it reminds him of his German roots. An appealing dish for guests, it’s ready in a jiffy. Pop it on buns for a fun handheld option. —Joyce Folker, Paraowan, Utah

It’s tradition for my family to make these German treats together. The recipe came from my great-grandmother’s cookbook, and judging from the amount of requests I get, it has certainly stood the test of time.—Esther Kempker, Jefferson City, Missouri

I’m 95, and I still remember my grandmother from Germany making this lovely, delicious conserve for the holidays. She’d give it to family members and friends. It tastes great served as a relish alongside meat or even spread on biscuits. -Mildred Marsh Banker, Austin, Texas

Mom brewed her own sauerkraut and, of course, the cabbage was from our big farm garden! Blending the kraut with spicy sausage and apples was Mom’s favorite way to fix it, and I still love this country dish. —Rosemary Pryor, Pasadena, Maryland

A German holiday tradition, these fragrant cookies pack a warm rush of spices in every bite. Also called peppernuts, they go wonderfully with coffee or tea.—Joanne Nelson, East Stroudsburg, Pennsylvania

I make this salad for all occasions—it goes well with any kind of meat. I often take this salad to potlucks, and there’s never any left over. The celery, carrots and dry mustard are a special touch not usually found in traditional German potato salad. —Betty Perkins, Hot Springs, Arkansas

From the first time I baked these cookies, they’ve been a lip-smacking success. Old-fashioned and attractive, they make a perfect holiday pastry. I’m the grandmother of six and stay active with a German folk dance group. —Ingeborg Keith, Newark, Delaware

Since all of my grandparents were German, it’s no wonder that so many Bavarian recipes have been handed down to me. Because the Midwest has such a large German population, I feel this recipe represents the area well. —Susan Robertson, Hamilton, Ohio

Don’t be surprised if you make too many mashed potatoes on purpose. Day-old rolls and leftover spuds are scrumptious the second time around, turned into buttery potato dumplings. —Wendy Stenman, Germantown, Wisconsin

These buttery spice cookies are a cross between sugar cookies and gingerbread, creating the best of both worlds. —April Drasin, Van Nuys, California

This recipe was adapted from one my mom used to make when I was growing up. It has all of our favorite “fall” flavors, such as apples, pork roast, sauerkraut and potatoes. I often coat the slow cooker insert with cooking spray to prevent the potatoes and meat from sticking.—Tonya Swain, Seville, Ohio

Back where I grew up in Wisconsin, people have been baking this German treat for generations. We love it for breakfast or as a special dessert. It’s no fuss to fix and impressive to serve. —Virginia Arndt, Sequim, Washington

No need to hunt through kielbasa recipes, this smoky take steals the show as a hearty home-style, all-in-one meal. It’s especially perfect on those cold late fall and early winter nights. —Taste of Home Test Kitchen

This recipe came from Speck’s Restaurant, which was a famous eating establishment in St. Louis from the 1920s through the ‘50s. I ate lunch there almost every day and always ordered the potato salad. When the owner learned I was getting married, he gave me the recipe as a wedding gift! —Violette Klevorn, Washington, Missouri

Piping hot and puffy from the oven, this golden pancake made a pretty presentation for a skier’s theme breakfast I hosted. Served with homemade buttermilk syrup, it’s an eye-opening treat. Make several German pancakes if you’re feeding a crowd, and keep in mind that my easy syrup tastes great on waffles and French toast, too. —Renae Moncur, Burley, Idaho

Here’s the dish everyone looks for at our parties, so we always double the recipe. It was handed down from my mother-in-law and has been a family favorite for years. —Stacy Novak, Stafford, Virginia

My husband, being born and raised in Wisconsin, loves bratwurst sausages. So I tweaked this strudel recipe to include some of his favorite filling ingredients and it was an instant hit. Serve with extra mustard for dipping. —Cleo Gonske, Redding, California

We’re of German heritage, so we love bold flavors. This tangy beer cheese dip is perfect to serve with pretzels, crackers, pumpernickel and brats. Choose a beer you like, as it will come through in your finished recipe. —Angela Spengler, Tampa, Florida

The buttery crust of this fruit-filled treat melts in your mouth. You can substitute sliced apples or peaches for the plums with great results. I’ve used this crust with blueberries, too. —Helga Schlape, Florham Park, New Jersey

This is a big hit at church potlucks. One man says he only comes so he can eat my potato salad! —Kathleen Rabe, Kiel, Wisconsin

Sauerkraut gives these beer-simmered brats a big flavor boost, but it’s the special chili sauce and melted cheese that put them over the top. Top your favorite burger with some of the chili sauce; you won’t be sorry. —Alana Simmons, Johnstown, Pennsylvania

This gorgeous strudel has just what you crave this time of year: thin layers of flaky crust and lots of juicy apples. —Darlene Brenden, Salem, Oregon

My family is of German Lutheran descent, and although we enjoy this traditional beef roast, I never liked the amount of time and fuss it takes to make it. This recipe is so good and oh-so-easy. It’s great served with dumplings, spaetzle, veggies or a salad. —Norma English, Baden, Pennsylvania

This awesome recipe reflects my German roots. In the cooler months, nothing is as comforting as a hearty hash. Serve this versatile recipe as a side dish at a holiday meal or as a brunch entree over cheddar grits or topped with a fried egg. —Crystal Schlueter, Babbitt, Minnesota

Our family enjoys my stollen so much that it’s just too good to be served only as a holiday sweet bread. I created this buttery, less sweet dinner roll so we can satisfy our stollen cravings anytime. —Mindy White, Nashville, Tennessee

This is a recipe I serve each year for my holiday open house because everyone looks for it. Store-bought noodles can be substituted, but I prefer homemade noodles…and so does everyone else. —Kathleen Meineke, Cologne, New Jersey

I’ve been making this during the holiday season for nearly 50 years. When we flew to Alaska one year to spend Christmas with our daughter’s family, I carried my stollen on the plane!—Rachel Seel, Abbotsford, British Columbia