45+ Traditional Holiday Low Sodium German Recipes for Festive Gatherings

Every product is independently reviewed and selected by our editors. If you buy something through our links, we may earn an affiliate commission at no extra cost to you.

The holiday season is a time for festive gatherings, delicious feasts, and indulging in rich, flavorful dishes.

However, for those looking to enjoy the flavors of traditional German cuisine without the high sodium content, there’s good news.

By making a few simple adjustments, you can savor beloved German recipes in a healthier way.

This collection of 45+ holiday low sodium German recipes brings you the best of German comfort food, from savory main courses to tasty side dishes, all with a focus on reducing sodium without compromising on taste.

Whether you’re preparing a festive holiday dinner or just craving the hearty flavors of Germany, these recipes allow you to enjoy classics like sauerkraut, schnitzels, potato dumplings, and more, all while maintaining a healthy, low-sodium approach.

Let’s dive into this flavorful and nutritious journey through German holiday cuisine, offering healthier alternatives without skimping on authenticity or taste.

45+ Traditional Holiday Low Sodium German Recipes for Festive Gatherings

This collection of 45+ holiday low sodium German recipes proves that you don’t have to sacrifice flavor to enjoy a healthier version of your favorite dishes.

Whether you’re cooking for yourself, your family, or guests with dietary restrictions, these recipes ensure you can indulge in traditional German comfort food without the extra sodium.

From hearty stews to crispy schnitzels and flavorful side dishes, these low-sodium recipes are perfect for creating memorable holiday meals that everyone can enjoy.

Embrace the joy of German cuisine while keeping your health in mind with these easy-to-make, heart-healthy recipes.

Low Sodium German Potato Salad

This Low Sodium German Potato Salad is a healthier take on the classic dish. Traditionally made with bacon and a high-sodium dressing, this version omits those ingredients while still delivering a tangy, flavorful dish. Using a blend of apple cider vinegar, mustard, and fresh herbs, this salad retains the signature flavors of German cuisine without the excess salt. It’s perfect for holiday gatherings or a hearty side dish to complement your main course.

Ingredients

2 lbs potatoes, peeled and cut into cubes
1 small red onion, finely chopped

1/4 cup apple cider vinegar
1/4 cup Dijon mustard
2 tbsp olive oil

1/4 cup fresh parsley, chopped
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder

1/4 tsp paprika
1/2 cup water (or as needed)
Fresh dill, optional, for garnish

Instructions

Boil the potatoes in a large pot of water until fork-tender, about 10-15 minutes. Drain and set aside to cool slightly.
In a large bowl, whisk together the apple cider vinegar, Dijon mustard, olive oil, black pepper, garlic powder, and paprika. Add water to adjust the dressing’s consistency to your liking.

Add the cooked potatoes and chopped onion to the bowl with the dressing. Toss to coat the potatoes evenly.
Stir in the fresh parsley and adjust seasoning to taste.
Chill the salad in the refrigerator for at least 1 hour before serving. Garnish with fresh dill if desired.

This Low Sodium German Potato Salad brings a delightful balance of tangy and savory flavors, perfect for anyone looking to reduce sodium intake without sacrificing taste. It’s an ideal holiday side dish that pairs well with roasted meats or as part of a festive buffet. The subtle mustard and vinegar blend with the creamy potatoes, making this dish a flavorful yet heart-healthy choice for your next celebration.

Low Sodium German Sauerkraut

Sauerkraut is a beloved German dish, but it can often be high in sodium due to the pickling process. This low-sodium version uses fresh cabbage, with added seasonings for a tangy and aromatic side dish that complements any holiday meal. This version ensures you can enjoy the bold flavors of Germany without the extra salt, making it perfect for those on a sodium-restricted diet.

Ingredients

1 medium head of cabbage, shredded
1 medium onion, thinly sliced
1 tsp caraway seeds

1/2 cup apple cider vinegar
1 tbsp olive oil
1/4 cup water

1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp dried thyme

1/4 tsp ground mustard
1/2 cup fresh parsley, chopped (optional)

Instructions

Heat the olive oil in a large pot over medium heat. Add the onions and sauté until soft and translucent, about 5 minutes.
Add the shredded cabbage to the pot and stir to combine with the onions.
Sprinkle in the caraway seeds, black pepper, garlic powder, thyme, and mustard. Stir to coat the cabbage evenly with the spices.

Pour in the apple cider vinegar and water. Bring to a simmer, cover, and cook for 25-30 minutes, stirring occasionally.
Once the cabbage is tender and the flavors have melded, taste and adjust seasoning if needed.
Remove from heat, stir in fresh parsley for added flavor, and serve hot.

This Low Sodium German Sauerkraut offers a fresh, tangy alternative to the traditional high-sodium version. By using apple cider vinegar and fresh cabbage, the dish retains its zesty flavor while being gentle on the salt content. It makes an excellent side dish for holiday meals, pairing wonderfully with pork or sausages. This sauerkraut is not only low in sodium but also full of probiotics, offering both flavor and health benefits.

Low Sodium German Apple Strudel

Apple Strudel is a traditional German dessert, but it often contains added sugar and salt. This low-sodium version is made with fresh apples and a homemade crust, offering a deliciously sweet and slightly tart filling. With just a hint of cinnamon and nutmeg, this apple strudel is an indulgent treat without the extra sodium or sugar, making it a wonderful dessert for those mindful of their health during the holidays.

Ingredients

4 medium apples (such as Granny Smith), peeled and sliced
1 tbsp lemon juice
1 tbsp honey or maple syrup

1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tbsp cornstarch

6 sheets phyllo dough, thawed
2 tbsp unsalted butter, melted
1/4 cup chopped walnuts (optional)

Instructions

Preheat the oven to 375°F (190°C).
In a bowl, combine the sliced apples, lemon juice, honey, cinnamon, nutmeg, and cornstarch. Toss to coat the apples evenly in the spices and sweetener.

Lay one sheet of phyllo dough on a clean surface and brush lightly with melted butter. Place another sheet on top and repeat until all sheets are stacked.
Spoon the apple mixture onto the center of the phyllo dough. If using, sprinkle chopped walnuts on top of the apples.
Carefully fold in the sides of the phyllo dough and roll the strudel tightly, securing the ends.

Place the rolled strudel on a parchment-lined baking sheet and brush the top with the remaining melted butter.
Bake for 25-30 minutes, or until the phyllo dough is golden and crispy.
Let cool slightly before slicing and serving.

This Low Sodium German Apple Strudel is a perfect example of how you can still enjoy traditional holiday desserts while watching your sodium intake. The apples provide natural sweetness, while the phyllo dough gives a crisp and flaky texture. It’s a festive, lightened-up version of a beloved classic, offering both a satisfying dessert and a way to enjoy a healthier holiday season. Serve it with a dollop of low-fat whipped cream or a sprinkle of powdered sugar for an extra touch of indulgence.

Low Sodium German Roast Pork with Sauerkraut

This Low Sodium German Roast Pork with Sauerkraut is a hearty and flavorful dish that brings the warmth of traditional German cuisine to your holiday table. By opting for fresh ingredients and minimizing sodium, this dish offers the same satisfying experience as its classic counterpart. The roast pork is tender and juicy, and the tangy sauerkraut adds a perfect balance, making this a complete, wholesome meal perfect for a family gathering or festive celebration.

Ingredients

2 lb pork shoulder or pork loin
1 tbsp olive oil
1 large onion, quartered

2 cloves garlic, smashed
1 cup low-sodium chicken broth
1 tsp ground black pepper

1/2 tsp dried thyme
1/2 tsp caraway seeds
1/4 tsp paprika

1 lb fresh sauerkraut, drained and rinsed
1 apple, peeled and sliced
1 tbsp apple cider vinegar

Instructions

Preheat the oven to 350°F (175°C).
Rub the pork with olive oil, black pepper, thyme, caraway seeds, and paprika.

In a large oven-safe pot, heat a bit of olive oil over medium-high heat. Sear the pork on all sides until browned, about 4-5 minutes per side.
Add the onion, garlic, and chicken broth to the pot, covering the pork. Cover with a lid and place in the oven. Roast for 2-2.5 hours, or until the pork is tender and easily shreds with a fork.
In the last 30 minutes of roasting, add the sauerkraut, apple slices, and apple cider vinegar to the pot. Stir to combine.

Once cooked, remove the pork from the pot and let it rest for 10 minutes before slicing. Serve with the sauerkraut mixture.

This Low Sodium German Roast Pork with Sauerkraut is a wonderful dish that retains all the flavors of the classic German recipe, but with a healthy twist. The tender pork pairs perfectly with the tangy sauerkraut and sweet apples, offering a balanced, flavorful meal without the high sodium content. It’s a satisfying, one-pot dish that’s ideal for holiday feasts and special occasions, allowing you to enjoy a traditional German meal while maintaining a heart-healthy approach.

Low Sodium German Red Cabbage (Rotkohl)

German red cabbage, or Rotkohl, is a beloved side dish with its sweet and tangy flavor, often prepared with sugar and vinegar. This Low Sodium German Red Cabbage version omits excess salt while enhancing the natural sweetness of the cabbage with apples, vinegar, and a touch of honey. The result is a savory-sweet side dish that’s perfect for pairing with roast meats or as a flavorful addition to your holiday spread.

Ingredients

1 medium red cabbage, shredded
1 large apple, peeled and sliced

1 medium onion, thinly sliced
1/4 cup apple cider vinegar
1 tbsp honey

1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground black pepper

1/2 cup water
1 tbsp olive oil
1 tbsp fresh parsley, chopped (optional)

Instructions

Heat the olive oil in a large pot over medium heat. Add the onion and sauté until soft, about 5 minutes.
Add the shredded cabbage and sliced apple to the pot, stirring to combine.

Sprinkle in the cinnamon, cloves, and black pepper, and stir again.
Pour in the apple cider vinegar, honey, and water. Stir to combine all the ingredients.
Cover and cook over low heat for 30-40 minutes, stirring occasionally, until the cabbage is tender and the flavors have melded.

Once done, garnish with fresh parsley and serve hot as a side dish.

This Low Sodium German Red Cabbage (Rotkohl) offers a bright and flavorful alternative to the traditional version. With the combination of apples, vinegar, and honey, the cabbage retains a delicious sweet-and-tangy profile without the need for added salt. It’s a perfect accompaniment to roasted meats like pork, turkey, or beef, making it a fantastic addition to your holiday meals. The dish is not only low in sodium but also provides a burst of antioxidants and fiber, contributing to a balanced, healthy holiday feast.

Low Sodium German Beef Goulash

A hearty, flavorful dish, German Beef Goulash is traditionally made with a rich gravy and spices. This low-sodium version still delivers the depth of flavor but with a healthier twist by cutting down on salt and focusing on fresh, robust ingredients. With tender beef and a mix of aromatic vegetables, this dish is perfect for a cozy winter dinner or a special holiday meal.

Ingredients

2 lbs lean beef stew meat
1 tbsp olive oil

1 large onion, chopped
2 cloves garlic, minced
2 tbsp paprika (preferably sweet)

1/2 tsp ground black pepper
1/2 tsp dried thyme
2 cups low-sodium beef broth

1 cup crushed tomatoes (no salt added)
1 cup carrots, peeled and sliced
1 cup parsnips, peeled and sliced

1/2 cup red bell pepper, chopped
1/4 cup fresh parsley, chopped (optional)

Instructions

Heat the olive oil in a large pot over medium-high heat. Brown the beef stew meat on all sides, about 5-7 minutes.
Remove the beef and set it aside. In the same pot, sauté the onion and garlic until softened, about 4-5 minutes.
Stir in the paprika, black pepper, and thyme, cooking for 1-2 minutes until fragrant.

Add the beef back into the pot, followed by the beef broth, crushed tomatoes, carrots, parsnips, and bell pepper. Stir to combine.
Bring to a simmer, cover, and cook for 1.5-2 hours, or until the beef is tender and the vegetables are soft.
Adjust seasoning if necessary and garnish with fresh parsley before serving.

This Low Sodium German Beef Goulash is a rich and comforting dish that stays true to its roots while offering a healthier alternative. The tender beef, vegetables, and aromatic spices blend beautifully together in a savory sauce, making it an ideal choice for holiday meals. With its low sodium content, this goulash is a delicious, heart-healthy option for anyone seeking to enjoy a classic German dish without the extra salt. Pair it with whole-grain bread or a side of roasted potatoes for a fulfilling, satisfying meal.

Low Sodium German Lentil Soup (Linsensuppe)

German Lentil Soup, or Linsensuppe, is a classic comfort food that’s hearty and filling, traditionally made with ham or sausage for added flavor. This low-sodium version cuts back on processed meats and uses fresh vegetables and herbs to create a flavorful, satisfying soup. Packed with protein, fiber, and vegetables, this dish is perfect for a cozy holiday meal or a nutritious weeknight dinner.

Ingredients

1 lb green or brown lentils, rinsed
1 tbsp olive oil
1 large onion, chopped

2 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced

1 bay leaf
1/2 tsp ground black pepper
1/2 tsp dried thyme

1/2 tsp paprika
1 1/2 cups low-sodium vegetable broth
4 cups water

2 tbsp apple cider vinegar
1 tbsp fresh parsley, chopped (optional)

Instructions

In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery, and sauté until softened, about 5-7 minutes.
Add the lentils, bay leaf, black pepper, thyme, and paprika. Stir to combine the ingredients.
Pour in the vegetable broth and water, and bring the mixture to a boil. Reduce the heat to low and let it simmer, covered, for 40-45 minutes or until the lentils are tender.
Stir in the apple cider vinegar and cook for another 5 minutes.
Remove the bay leaf, and adjust the seasoning if needed.
Serve the soup hot, garnished with fresh parsley, if desired.

This Low Sodium German Lentil Soup (Linsensuppe) is a nutritious and flavorful option that retains the classic tastes of the original dish, minus the excess salt. The lentils provide a satisfying base, and the combination of vegetables and aromatic spices ensures a well-rounded, savory flavor. This soup is perfect for a light, yet filling holiday meal or a cozy winter dinner. It’s high in fiber, protein, and packed with essential nutrients, making it a great option for anyone looking to eat healthier without sacrificing taste.

Low Sodium German Spaetzle

Spaetzle is a traditional German egg noodle dish that’s often served as a side with meats or stews. In this low-sodium version, the noodles are made from simple ingredients, such as flour, eggs, and water, and cooked to tender perfection. While classic recipes often include butter and salted water, this version is lightened up with olive oil and minimal seasoning, making it a perfect side dish for your holiday feast or everyday meal.

Ingredients

2 cups all-purpose flour
2 large eggs
1/2 cup water
1/4 tsp ground black pepper
1/4 tsp ground nutmeg (optional)
1 tbsp olive oil (for sautéing)
1/4 cup fresh parsley, chopped (optional)

Instructions

In a large bowl, whisk together the flour, eggs, water, black pepper, and nutmeg (if using) until a thick, sticky batter forms.
Bring a large pot of water to a boil. Add a pinch of black pepper, but avoid using salt.
Using a spaetzle maker or a large colander with large holes, press the batter into the boiling water in small batches. The noodles should cook in 2-3 minutes and float to the surface.
Once the spaetzle is cooked, use a slotted spoon to remove the noodles and transfer them to a bowl.
In a separate pan, heat olive oil over medium heat and sauté the spaetzle for 3-5 minutes until lightly golden and crispy.
Garnish with fresh parsley and serve warm.

Low Sodium German Spaetzle is a delicious, versatile side dish that pairs beautifully with any holiday roast or stew. This version retains the comforting texture of the traditional egg noodles but is made with healthier ingredients and a reduced salt content. The crispy edges and tender middle of the noodles provide the perfect contrast in texture. By using olive oil instead of butter and avoiding added salt, this dish is lighter and heart-healthier, making it a great addition to your holiday spread without compromising on flavor.

Low Sodium German Beef Roast with Caramelized Onions

This Low Sodium German Beef Roast with Caramelized Onions brings a rich, savory flavor to the holiday table. The beef is slow-roasted to perfection, and the caramelized onions add a depth of sweetness and complexity without the need for excessive sodium. The result is a flavorful, tender roast perfect for family gatherings or special holiday dinners.

Ingredients

3 lb beef roast (chuck or round)
1 tbsp olive oil
1 large onion, thinly sliced
2 cloves garlic, minced
1/2 tsp ground black pepper
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/2 cup low-sodium beef broth
1 tbsp balsamic vinegar
1 tbsp fresh parsley, chopped (optional)

Instructions

Preheat the oven to 350°F (175°C).
Rub the beef roast with olive oil, black pepper, rosemary, and thyme. Place the roast in a roasting pan and set aside.
In a skillet, heat a bit of olive oil over medium heat and add the sliced onions. Cook, stirring frequently, for about 15-20 minutes, or until the onions are soft and caramelized.
Add the minced garlic to the onions and cook for an additional 1-2 minutes.
Pour the beef broth and balsamic vinegar into the pan, stirring to combine with the onions. Bring to a simmer.
Pour the onion mixture over the beef roast, covering the top with the caramelized onions.
Roast the beef in the preheated oven for 1.5-2 hours or until the roast reaches the desired level of tenderness.
Let the roast rest for 10 minutes before slicing. Serve with the caramelized onions and garnish with fresh parsley.

This Low Sodium German Beef Roast with Caramelized Onions is a flavorful, savory dish that makes a perfect centerpiece for any holiday meal. The slow-roasting process keeps the beef incredibly tender, while the caramelized onions provide a natural sweetness that complements the beef beautifully. By using low-sodium beef broth and avoiding additional salt, this dish offers all the flavor you expect from a traditional German roast without the excess sodium. It’s a heartwarming, delicious option for anyone looking to enjoy a healthier, sodium-conscious holiday feast.

Low Sodium German Red Cabbage (Rotkohl)

German red cabbage (Rotkohl) is a classic holiday side dish, traditionally made with a lot of sugar and salt to enhance the flavor. This low-sodium version balances the natural sweetness of the cabbage with a slight tang from vinegar and the depth of apple, making it a perfect accompaniment to rich meats like pork, beef, or poultry. With its vibrant color and sweet-sour flavor, this Rotkohl is both visually appealing and delicious while being much lighter on sodium.

Ingredients

1 medium red cabbage, shredded
1 apple, peeled and grated
1 small onion, chopped
2 tbsp olive oil
1/4 cup apple cider vinegar
1/4 cup low-sodium vegetable broth
1 tbsp honey or maple syrup
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground black pepper
2 tbsp fresh parsley, chopped (optional)

Instructions

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Add the shredded cabbage to the pot and stir to combine with the onion.
Stir in the grated apple, apple cider vinegar, vegetable broth, honey or maple syrup, cinnamon, cloves, and black pepper.
Bring the mixture to a simmer and cook for 30-40 minutes, stirring occasionally, until the cabbage is tender and the flavors are well combined.
If needed, add a little more vegetable broth for desired consistency.
Serve the cabbage warm, garnished with fresh parsley if desired.

Low Sodium German Red Cabbage (Rotkohl) is a delicious, tangy side dish that’s the perfect complement to your holiday meal. The combination of apple cider vinegar, apples, and natural spices gives this dish a lovely balance of sweet and sour flavors, all without the added sodium. It’s a great way to enjoy a traditional German recipe in a healthier way. This Rotkohl is not only low in sodium but also high in nutrients, making it a nutritious addition to any festive table, offering flavor and color with minimal effort.

Low Sodium German Potato Salad (Kartoffelsalat)

German potato salad is a traditional dish made with warm potatoes, often served with a tangy mustard dressing. This low-sodium version keeps the flavors fresh and vibrant by using fresh herbs, low-sodium vegetable broth, and a minimal amount of salt. With its comforting texture and slightly tangy flavor, this potato salad is a perfect side dish for your holiday table or casual family dinners.

Ingredients

2 lbs baby potatoes, peeled and sliced
1/2 cup low-sodium vegetable broth
1/4 cup apple cider vinegar
1 tbsp Dijon mustard
1 tbsp olive oil
1 small onion, finely chopped
1/4 tsp ground black pepper
1/2 tsp dried dill (optional)
1 tbsp fresh parsley, chopped (optional)

Instructions

Bring a large pot of salted water to a boil. Add the sliced potatoes and cook for 12-15 minutes, or until tender. Drain the potatoes and set them aside to cool slightly.
In a small saucepan, combine the vegetable broth, apple cider vinegar, Dijon mustard, olive oil, and black pepper. Heat over medium heat, stirring until well combined.
Place the warm potatoes in a large bowl. Add the chopped onion, and pour the vinegar-mustard dressing over the potatoes. Toss gently to coat.
Add dried dill, if using, and toss again.
Let the salad sit for about 15 minutes to allow the flavors to meld. Garnish with fresh parsley before serving.

Low Sodium German Potato Salad (Kartoffelsalat) is a flavorful and tangy side dish that fits beautifully into any holiday spread. The combination of mustard, apple cider vinegar, and low-sodium vegetable broth creates a light yet flavorful dressing that enhances the creamy potatoes without relying on salt. This dish is satisfying, comforting, and a perfect alternative to high-sodium versions typically found at holiday gatherings. With the added freshness of parsley and dill, this potato salad is a healthy yet tasty addition to any meal.

Low Sodium German Pork Schnitzel

German Pork Schnitzel is a beloved dish that’s typically breaded and fried, resulting in a crunchy and flavorful crust. In this low-sodium version, the pork is seasoned with herbs and coated in whole wheat breadcrumbs, then pan-fried with minimal oil to keep it light and healthy. This dish delivers the classic flavors of schnitzel while keeping the sodium content low, making it perfect for a healthier version of a traditional German holiday meal.

Ingredients

4 boneless pork chops, pounded thin
1/2 cup whole wheat breadcrumbs
1/4 cup grated Parmesan cheese
1/2 tsp ground black pepper
1/2 tsp dried thyme
1/2 tsp paprika
1 large egg, beaten
1 tbsp olive oil
1 lemon, sliced (for garnish)

Instructions

In a shallow bowl, mix the whole wheat breadcrumbs, Parmesan cheese, black pepper, thyme, and paprika.
Dip each pork chop into the beaten egg, then coat it in the breadcrumb mixture, pressing gently to ensure an even coating.
Heat the olive oil in a large skillet over medium heat. Add the pork chops and cook for 3-4 minutes on each side, or until golden brown and cooked through.
Remove the pork chops from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
Serve the schnitzel with lemon slices for squeezing over the top.

Low Sodium German Pork Schnitzel offers all the crispy, golden goodness of the classic dish without the excess salt. The whole wheat breadcrumbs and fresh herbs provide a wholesome, flavorful coating that’s lighter and healthier. By pan-frying the schnitzel instead of deep-frying, this version reduces the overall fat content while still achieving the desired crunch. This low-sodium schnitzel is a delicious and satisfying meal, perfect for a festive occasion or a hearty weeknight dinner. It’s an excellent way to enjoy a beloved German recipe while sticking to a low-sodium diet.

Low Sodium German Beef Goulash (Rindergulasch)

German Beef Goulash (Rindergulasch) is a hearty stew made with tender beef and a rich, flavorful broth. Traditionally, it’s made with a hefty amount of seasoning and salt, but this low-sodium version reduces the salt while keeping the rich and satisfying taste intact. The combination of paprika, garlic, onions, and a touch of vinegar creates a savory and slightly tangy flavor that pairs perfectly with potatoes or spaetzle. This comforting dish is ideal for a cozy holiday dinner.

Ingredients

2 lbs lean beef stew meat, cut into 1-inch cubes
1 tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
2 tbsp paprika
1/2 tsp ground black pepper
1/4 tsp ground thyme
1/2 cup low-sodium beef broth
1/4 cup tomato paste
1 tbsp apple cider vinegar
1 bay leaf
1 1/2 cups water
Fresh parsley, chopped (optional)

Instructions

Heat the olive oil in a large pot over medium heat. Add the beef stew meat and brown on all sides, about 5-7 minutes.
Remove the beef and set it aside. In the same pot, add the chopped onion and garlic, cooking for about 5 minutes until softened.
Stir in the paprika, black pepper, and thyme, cooking for an additional 1-2 minutes.
Return the beef to the pot and add the tomato paste, apple cider vinegar, low-sodium beef broth, water, and bay leaf. Stir to combine.
Bring the mixture to a simmer and reduce the heat to low. Cover and cook for 1.5-2 hours, or until the beef is tender.
Remove the bay leaf and serve the goulash hot, garnished with fresh parsley.

Low Sodium German Beef Goulash is a hearty, comforting dish that keeps the deep, savory flavors of the traditional goulash while cutting back on sodium. The slow simmering process helps tenderize the beef, and the combination of paprika and vinegar adds layers of flavor. This dish is perfect for a holiday feast or a cozy weeknight dinner, providing a filling, satisfying meal without the need for excessive salt. Served with potatoes, spaetzle, or bread, this goulash offers a delicious way to enjoy a classic German comfort food in a healthier way.

Low Sodium German Sauerkraut with Apples

German Sauerkraut with Apples (Sauerkraut mit Äpfeln) is a tangy, slightly sweet side dish that perfectly complements rich meats like sausages, pork, or turkey. Traditional versions often use a significant amount of salt, but this low-sodium version preserves the distinct flavor of the sauerkraut while balancing it with the sweetness of apples. This dish is a healthy, flavorful alternative that can be a great addition to any holiday meal.

Ingredients

2 cups sauerkraut, drained and rinsed
1 large apple, peeled, cored, and thinly sliced
1 small onion, chopped
1 tbsp olive oil
1/4 cup low-sodium vegetable broth
1/2 tsp ground caraway seeds (optional)
1/2 tsp ground black pepper
1 tbsp apple cider vinegar
1/2 tsp honey (optional)

Instructions

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the sliced apple and cook for an additional 3-4 minutes, allowing the apples to soften slightly.
Stir in the sauerkraut, low-sodium vegetable broth, caraway seeds (if using), black pepper, and apple cider vinegar.
Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally, until the flavors are well blended and the apples are tender.
Taste the sauerkraut and adjust seasoning as needed, adding a small amount of honey for sweetness if desired.
Serve the sauerkraut warm as a side dish.

Low Sodium German Sauerkraut with Apples is a delightful, tangy side dish that brings a balance of flavors to your holiday table. The combination of sauerkraut and apples offers a beautiful contrast of sour and sweet, making it a perfect pairing for meats like sausages, pork, or turkey. By using a low-sodium vegetable broth and rinsing the sauerkraut, this dish retains all the bold flavors of the traditional recipe while cutting back on sodium. It’s a simple yet flavorful side that adds variety and nutrition to any holiday meal.

Low Sodium German Potato Dumplings (Kartoffelknödel)

Potato dumplings (Kartoffelknödel) are a popular side dish in German cuisine, typically made with mashed potatoes, flour, and eggs. These dumplings are soft, pillowy, and perfect for soaking up sauces and gravies. This low-sodium version reduces the salt but keeps the same comforting, starchy texture that makes potato dumplings so delicious. Perfect for pairing with roasts, stews, or any rich holiday dish, these dumplings are a satisfying addition to your low-sodium holiday menu.

Ingredients

2 lbs potatoes, peeled and boiled
1/2 cup whole wheat flour
1 egg, beaten
1/4 tsp ground black pepper
1/4 tsp ground nutmeg
1 tbsp olive oil
1/4 cup fresh parsley, chopped (optional)

Instructions

Boil the peeled potatoes in salted water until tender, about 15 minutes. Drain and mash them until smooth. Let them cool slightly.
In a large bowl, combine the mashed potatoes with the flour, beaten egg, black pepper, and nutmeg. Mix until a dough forms.
Divide the dough into 10-12 portions and roll each portion into a ball.
Bring a large pot of water to a boil and gently drop the dumplings into the water. Cook for 10-12 minutes, or until the dumplings float to the surface.
Remove the dumplings with a slotted spoon and place them on a plate.
Drizzle with olive oil and sprinkle with fresh parsley before serving.

Low Sodium German Potato Dumplings (Kartoffelknödel) are a classic side dish that brings comfort and satisfaction to your holiday meal. By using whole wheat flour and minimal salt, these dumplings are lighter and healthier but still maintain their classic texture and flavor. Whether served with a hearty roast, stew, or gravy, these dumplings will absorb the flavors of the dish while adding a hearty, starchy element to your plate. They are a great, simple addition to any low-sodium holiday spread.

Note: More recipes are coming soon!

45+ Traditional Holiday Low Sodium German Recipes for Festive Gatherings