Semmelknöedel (Bread Dumplings)



  • 1 (1 pound) loaf stale French bread, cut into 1 inch cubes
  • 1 cup milk
  • 2 tablespoons butter
  • 1 onion, finely chopped
  • 1 tablespoon chopped fresh parsley
  • 2 eggs
  • 1/2 teaspoon salt
  • 1 pinch ground black pepper
  • 1/2 cup dry bread crumbs (optional)


  1. Place the bread cubes into a large bowl.
  2. Heat the milk until it starts to bubble at the edges, then pour it over the bread cubes. Stir briefly to coat the bread. Let soak for 15 minutes.
  3. Meanwhile, melt the butter in a skillet over medium heat. Add the onions; cook and stir until tender.
  4. Stir in the parsley, and remove from the heat.
  5. Mix into the bowl with the bread along with the eggs, salt and pepper.
  6. Use your hands, squeezing the dough through your fingers until it is smooth and sticky.
  7. Bring a large pot of lightly salted water to a boil. The water should be at least 3 or 4 inches deep.
  8. When the water is boiling, make a test dumpling about the size of a small orange or tangerine, by patting and cupping between wet hands.
  9. Gently drop into the boiling water. If it falls apart, the dough is too wet. In this case, stir some bread crumbs into the rest of the dumpling batter.
  10. Form the remaining dough into large dumplings, and carefully drop into the boiling water. Simmer for 20 minutes, then remove to a serving plate with a large slotted spoon. They should come out soft, spongy and delicious!

Traditional German Rotkohl (Sweet/Sour Red Cabbage)

Traditional German Rotkohl (Sweet/Sour Red Cabbage)

  • 1 1/2 pounds red cabbage, very thinly sliced
  • 1 large yellow onion, finely diced
  • 1 large Granny Smith or other semi-tart apple, peeled, cored and diced
  • 1/4 cup butter
  • 2 tablespoons red currant jam, or cherry preserves (optional)
  • 2-3 tablespoons red wine vinegar
  • 1/2 cup vegetable broth
  • 1 bay leaf
  • 3 whole cloves
  • 3 juniper berries
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 tablespoons all-purpose flour (gluten free and paleo: omit)
  • 2 tablespoons water


  1. Melt the butter in a Dutch oven over medium-high heat and cook the onions until caramelized and just beginning to brown, 7-10 minutes.
  2. Add the cabbage and cook for 5 minutes.
  3. Add the apple, broth, bay leaf, cloves, juniper berries, red currant jam, red wine vinegar, sugar and salt. Bring to a boil, reduce the heat to low, cover and simmer for 2 hours, stirring occasionally. Add more broth if needed.
  4. Combine the flour and water until dissolved and stir into the Rotkohl. Simmer for another minute. Add more salt, sugar and vinegar to taste.

Cook’s Notes

Traditionally served with roasts, Rouladen, Sauerbraten and potatoes, Spaetzle or Knoedel.

Rinderrouladen — Beef Rouladen


  • 4 large, thin (4 ounce) pieces round steak, pounded 1/4 inch thick
  • 4 tablespons mustard
  • 8 slices bacon, cut into small pieces
  • 2 Onions, chopped
  • 4 Gewürzgurke (a German pickle available at your local German Deli)
  • 3 tablespoons canola oil
  • 1 12-ounce can beef broth
  • 1 1/4 cups water
  • 1 bay leaf
  • 2 tablespoons cornstarch
  • 1 cup warm water
  • 1/4 cup sour cream


  1. Preheat oven to 325°F.
  2. Chop pickles (Gewürzgurke) into small pieces.
  3. Season both sides of the beef slices with salt and pepper. Spread 1 tablespoon of mustard onto the top side of a beef slice. Top this with 2 slices of bacon, some pickle pieces, and some onion pieces. Roll up the beef, making sure the filling gets tucked in as you roll. Tie the rouladen together with cooking-safe string or use toothpicks (or other kind of meat sticks) to hold the rouladen together. Repeat these steps for the remaining 3 slices of beef.
  4. Heat oil in a roasting pot. Briefly sear the rouladen so that the rouladen develops a nice brown outer crust. Add enough water so that the rouladen are covered. Add the bay leaf. Transfer the pot (lid on) to the oven. Allow meat to cook in the oven for 1 1/2 to 2 hours..
  5. Remove the meat rolls. Strain the broth mixture and return liquid to the skillet. Whisk together the cornstarch and 1 cup of water. Slowly pour the cornstarch slurry into the skillet, stirring continually until the sauce has thickened, 2 to 3 minutes. Stir in the sour cream. Return rolls to the sauce; serve immediately.

Number of Servings: 4

Chicken Schnitzel

Schnitzel, the German word for cutlet, is also commonly used to describe meat that has been breaded and fried.

  • 2 large eggs
  • 1 garlic clove, minced
  • ½ teaspoon minced fresh parsley
  • Coarse salt and ground pepper
  • 1 cup fresh breadcrumbs (3 slices white bread)
  • ½ cup grated Parmesan cheese
  • 4 chicken cutlets (about 6 ounces each), pounded to an even 1/4-inch thickness
  • 4 tablespoons olive oil
  • 1 tablespoon butter
  • ¼ cup dry white wine
  • ½ cup canned reduced-sodium chicken broth
  • 1 tablespoon fresh lemon juice
  1. In a wide shallow bowl, beat eggs with garlic, parsley, and ½ teaspoon each salt and pepper. In a separate bowl, combine breadcrumbs and Parmesan. Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on with your fingers.
  2. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook 2 cutlets until golden brown and cooked through, about 3 minutes per side. Transfer to a platter. Add remaining 2 tablespoons oil to pan, reduce heat to medium, and repeat with remaining 2 cutlets.
  3. Wipe skillet with a paper towel; heat butter until melted. Add wine; heat 30 seconds. Stir in broth and lemon juice; simmer 2 minutes. Season with salt and pepper. To serve, pour broth mixture over cutlets.

Helpful Hint: For a side dish, toss cooked egg noodles with some butter, and sprinkle with fresh parsley. Serve with lemon wedges that can be squeezed over the chicken.