35+ Delicious Sunday German Recipes to Warm Your Family

German cuisine is known for its rich flavors, hearty portions, and comforting ingredients—perfect for a Sunday meal with family and friends.

Whether it’s a Sunday roast, a savory stew, or a sweet dessert, German recipes often combine tradition and simplicity to create dishes that are full of flavor.

From crispy pork knuckles to melt-in-your-mouth potato dumplings, these dishes are sure to become favorites in your kitchen.

In this article, we’ve compiled a list of 35+ Sunday German recipes that bring together the best of German culinary tradition.

Whether you’re new to German cooking or a seasoned home chef, these recipes will help you recreate classic German meals that bring joy and warmth to your Sunday table.

So gather your ingredients and get ready to enjoy the tastes of Germany!

35+ Delicious Sunday German Recipes to Warm Your Family

As you prepare to explore these 35+ Sunday German recipes, you’ll find a variety of dishes that suit every taste and occasion.

From comforting meats and stews to light salads and decadent desserts, German cuisine offers something for everyone.

These recipes are not just about food; they’re about bringing people together around the table to share in the joy of home-cooked meals and the time-honored traditions that make German cuisine so beloved.

So why wait? Bring these German flavors into your kitchen and make your next Sunday meal unforgettable.

Sunday German Pork Schnitzel

A classic German Sunday dish, the Pork Schnitzel features tender, breaded pork cutlets served with a side of crispy potatoes or a refreshing salad. This dish is a staple in German cuisine, perfect for a hearty and comforting meal.

Ingredients

• 4 boneless pork loin cutlets
• Salt and pepper to taste
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 ½ cups breadcrumbs
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• Lemon wedges for serving
• Fresh parsley, chopped for garnish

Instructions

1. Season the pork cutlets with salt and pepper.
2. Dredge each cutlet in flour, ensuring it is coated evenly. Dip the floured cutlets into the beaten eggs, then coat thoroughly with breadcrumbs.
3. Heat vegetable oil and butter in a large skillet over medium-high heat.
4. Fry the cutlets for about 3-4 minutes on each side, or until golden brown and cooked through.
5. Remove from the skillet and place on paper towels to drain any excess oil.
6. Serve hot with lemon wedges and a sprinkle of fresh parsley.

The Pork Schnitzel is a wonderfully crispy yet tender dish that pairs beautifully with sides like mashed potatoes, sauerkraut, or a simple cucumber salad. Its golden-brown crust contrasts perfectly with the juicy meat inside, creating a satisfying and indulgent meal.

Sunday German Potato Salad (Kartoffelsalat)

This German Potato Salad is a warm, tangy dish often found at Sunday family gatherings. Unlike its American counterpart, it is typically made with a vinegar-based dressing rather than mayonnaise, offering a lighter and more vibrant flavor.

Ingredients

• 2 pounds waxy potatoes, peeled and sliced
• 1 small onion, finely chopped
• 1 cup chicken broth
• 3 tablespoons white vinegar
• 2 tablespoons mustard
• 2 tablespoons vegetable oil
• 1 teaspoon sugar
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 4 slices bacon, cooked and crumbled (optional)

Instructions

1. Boil the potatoes in salted water until tender, about 10 minutes. Drain and set aside.
2. In a saucepan, combine the chicken broth, vinegar, mustard, oil, and sugar. Heat over medium until the dressing is warm.
3. Toss the warm potatoes with the chopped onions and pour the dressing over the mixture. Stir gently to combine.
4. Season with salt and pepper, then fold in the chopped parsley and crumbled bacon, if using.
5. Let the salad sit for about 10 minutes before serving to allow the flavors to meld.

The warm and tangy flavors of this German Potato Salad make it a wonderful side dish for any Sunday meal, especially when paired with sausages or grilled meats. The dressing, which is light yet flavorful, enhances the tender potatoes, creating a harmonious balance of taste and texture.

Sunday German Beef Rouladen

Beef Rouladen is a beloved German dish typically reserved for Sunday dinners, featuring thin slices of beef stuffed with mustard, onions, bacon, and pickles, then braised to perfection. It’s a meal that’s both flavorful and filling, perfect for a cozy family gathering.

Ingredients

• 4 beef rouladen (beef round or flank steak, pounded thin)
• 4 tablespoons mustard
• 4 slices bacon, chopped
• 1 small onion, finely chopped
• 4 small pickles, sliced
• 2 tablespoons vegetable oil
• 2 cups beef broth
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons flour (optional for thickening)

Instructions

1. Lay the beef slices flat and spread mustard on each piece. Place a slice of bacon, some chopped onion, and a pickle on top of each. Roll the beef tightly and secure with toothpicks or kitchen twine.
2. Heat oil in a large skillet over medium-high heat. Brown the rouladen on all sides, about 3-4 minutes per side.
3. Add the beef broth and bay leaf to the skillet, bring to a simmer, then reduce heat and cover. Cook for about 1 ½ to 2 hours until the beef is tender.
4. If you’d like a thicker gravy, remove the rouladen and whisk in flour to the remaining liquid, simmering until thickened.
5. Serve the rouladen with mashed potatoes or spaetzle, spooning the gravy over the top.

The Beef Rouladen offers a tender, savory experience with rich flavors from the mustard, bacon, and pickles. The braised meat becomes incredibly soft, while the gravy adds depth to the dish. It’s a perfect dish to impress guests or serve to the family on a lazy Sunday afternoon.

Sunday German Sausage and Sauerkraut (Wurst mit Sauerkraut)

A traditional German Sunday meal, this dish features savory sausages paired with tangy, flavorful sauerkraut. It’s a satisfying and hearty meal that brings the best of German comfort food to your table.

Ingredients

• 4 German sausages (Bratwurst or Kielbasa)
• 2 cups sauerkraut, drained and rinsed
• 1 medium onion, chopped
• 1 apple, peeled and sliced
• 1 cup chicken broth
• 1 tablespoon vegetable oil
• 1 tablespoon caraway seeds (optional)
• Salt and pepper to taste
• Mustard for serving

Instructions

1. Heat oil in a large skillet over medium heat. Add the sausages and brown them on all sides, about 5-7 minutes. Remove and set aside.
2. In the same skillet, add the chopped onion and sauté until softened, about 3 minutes.
3. Add the sauerkraut, apple slices, caraway seeds (if using), and chicken broth. Stir to combine.
4. Return the sausages to the skillet, nestling them into the sauerkraut. Cover and simmer for 25-30 minutes, turning the sausages halfway through.
5. Season with salt and pepper to taste and serve with a side of mustard.

This Sausage and Sauerkraut dish is the perfect combination of flavors, with the rich, savory sausages and the tangy, slightly sweet sauerkraut. The apples add a touch of sweetness that balances the dish, making it a comforting and satisfying meal for any Sunday gathering.

Sunday German Red Cabbage (Rotkohl)

A vibrant and flavorful side dish, German Red Cabbage is the perfect accompaniment to any Sunday roast or meat dish. This dish combines tender cabbage with sweet and tangy flavors, creating a delightful contrast to heavier meats.

Ingredients

• 1 small head red cabbage, shredded
• 1 small onion, finely chopped
• 2 tablespoons vegetable oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• 1/2 cup apple juice
• 1/2 cup water
• 1 bay leaf
• 1 teaspoon ground allspice
• Salt and pepper to taste

Instructions

1. Heat the vegetable oil in a large saucepan over medium heat. Add the onions and cook until softened, about 3 minutes.
2. Add the shredded cabbage and stir to combine.
3. In a separate bowl, whisk together the vinegar, sugar, apple juice, water, allspice, and bay leaf. Pour this mixture over the cabbage.
4. Cover the pot and simmer for 45-50 minutes, stirring occasionally, until the cabbage is tender.
5. Season with salt and pepper to taste and serve.

This German Red Cabbage is a perfect balance of sweet, tangy, and savory flavors, with the vinegar and sugar creating a bright contrast to the richness of roasted meats. Its slightly crisp texture, along with the aromatic spices, makes it a delightful and essential part of any traditional German Sunday meal.

Sunday German Pretzels (Brezn)

Soft, golden brown, and delightfully chewy, German Pretzels are an iconic part of German cuisine. These warm, salty treats are perfect for a Sunday afternoon snack or as a side to your main dish.

Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 packet active dry yeast
• 1 cup warm water
• 2 tablespoons butter, melted
• 1 tablespoon baking soda
• 1 large egg, beaten
• Coarse sea salt for sprinkling

Instructions

1. In a large bowl, combine the flour, salt, and sugar. In a separate bowl, dissolve the yeast in warm water and let it sit for 5-10 minutes until foamy.
2. Add the yeast mixture and melted butter to the flour mixture. Stir until a dough forms. Knead the dough for about 8-10 minutes until smooth and elastic.
3. Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour, or until doubled in size.
4. Preheat the oven to 425°F (220°C). Bring a large pot of water to a boil and add the baking soda.
5. Punch down the dough and divide it into 8 equal portions. Roll each piece into a long rope and shape it into a pretzel.
6. Carefully drop each pretzel into the boiling water for 30 seconds, then remove and place on a greased baking sheet.
7. Brush each pretzel with the beaten egg and sprinkle with coarse salt.
8. Bake for 12-15 minutes, or until golden brown. Serve warm.

These soft German Pretzels have a beautiful golden crust with a chewy, tender interior. Their saltiness adds a great contrast to sweet or savory dishes, making them a fun and satisfying snack to enjoy on a relaxed Sunday afternoon.

Sunday German Meatballs (Frikadellen)

Frikadellen, or German meatballs, are a classic comfort food often served on Sundays with potatoes, gravy, or a hearty salad. These meatballs are flavorful, juicy, and a great dish for family gatherings, offering a taste of traditional German home cooking.

Ingredients

• 1 pound ground beef
• 1/2 pound ground pork
• 1 small onion, finely chopped
• 1/2 cup breadcrumbs
• 1 egg
• 1 tablespoon mustard
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons vegetable oil for frying

Instructions

1. In a large bowl, combine the ground beef, ground pork, chopped onion, breadcrumbs, egg, mustard, thyme, paprika, salt, and pepper. Mix well until all ingredients are evenly incorporated.
2. Shape the mixture into round meatballs, about 2-3 inches in diameter.
3. Heat vegetable oil in a large skillet over medium heat. Fry the meatballs in batches, turning them occasionally, until golden brown on all sides and cooked through (about 10-12 minutes).
4. Remove from the skillet and drain on paper towels.
5. Serve hot with mashed potatoes, gravy, or a simple salad.

Frikadellen are juicy and savory with a perfect blend of spices and mustard that enhance their flavor. They are delicious on their own or with a variety of sides, making them a great choice for a filling and satisfying Sunday meal. The combination of beef and pork ensures a tender, flavorful meatball that everyone will enjoy.

Sunday German Roast Chicken (Brathähnchen)

Roast chicken is a Sunday favorite in Germany, especially during family gatherings. This recipe is simple yet delicious, with crispy skin and tender meat, often served alongside traditional sides like potato dumplings or red cabbage.

Ingredients

• 1 whole chicken (about 4 pounds)
• 2 tablespoons olive oil
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon dried thyme
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 lemon, halved
• 1 onion, quartered
• Fresh rosemary for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Pat the chicken dry with paper towels. Rub the chicken with olive oil, ensuring it is evenly coated.
3. Sprinkle the paprika, garlic powder, thyme, salt, and pepper over the chicken, rubbing it in to cover the entire surface.
4. Stuff the chicken cavity with the lemon halves and onion quarters.
5. Place the chicken in a roasting pan and roast for 1 ½ to 2 hours, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown.
6. Let the chicken rest for 10 minutes before carving. Garnish with fresh rosemary.
7. Serve with your favorite sides like potato dumplings, roasted vegetables, or a simple green salad.

This German Roast Chicken has crispy, flavorful skin and juicy, tender meat, making it a perfect centerpiece for any Sunday meal. The simple seasoning and roasting method allow the natural flavors of the chicken to shine through, and pairing it with traditional sides adds to the hearty, comforting nature of the dish.

Sunday German Apple Strudel (Apfelstrudel)

Apple Strudel is a classic German dessert often served on Sundays. With its flaky pastry filled with spiced apples, raisins, and cinnamon, this dessert is both comforting and indulgent, making it a perfect way to end a Sunday meal.

Ingredients

• 6 large apples, peeled and sliced
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1/2 cup raisins
• 1 tablespoon cornstarch
• 1 package phyllo dough (about 12 sheets)
• 4 tablespoons unsalted butter, melted
• Powdered sugar for dusting

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the sliced apples, sugar, cinnamon, nutmeg, lemon juice, raisins, and cornstarch. Mix well to coat the apples evenly.
3. Lay a sheet of phyllo dough on a clean surface and brush with melted butter. Place another sheet on top and brush with butter again. Repeat until you have 6 layers.
4. Spoon the apple mixture along the edge of the phyllo dough, leaving a border. Carefully roll the dough over the apples to form a log, tucking in the edges as you go.
5. Place the strudel seam side down on a baking sheet lined with parchment paper. Brush the top with more melted butter.
6. Bake for 35-40 minutes, or until the strudel is golden brown and crisp.
7. Allow to cool slightly before dusting with powdered sugar. Serve warm.

Apple Strudel is the epitome of German dessert comfort. The combination of sweet, spiced apples and flaky, buttery pastry makes it an irresistible treat. The raisins add a lovely depth of flavor, and the powdered sugar finish gives it a sweet touch that perfectly complements a Sunday meal.

Sunday German Beer-Braised Pork (Schweinebraten)

Schweinebraten is a traditional German roast pork dish, often enjoyed on Sundays for its rich flavors and hearty appeal. Braised in beer and cooked slowly to tender perfection, this dish is ideal for a cozy family gathering.

Ingredients

• 3-4 pounds pork shoulder or pork loin
• 2 tablespoons vegetable oil
• 2 medium onions, chopped
• 3 cloves garlic, minced
• 1 tablespoon caraway seeds
• 1 tablespoon dried thyme
• 1 cup dark beer
• 1 cup chicken broth
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 350°F (175°C).
2. Heat the vegetable oil in a large, oven-safe pot over medium-high heat. Season the pork with salt and pepper, then brown the meat on all sides, about 10 minutes. Remove the pork and set it aside.
3. In the same pot, add the onions and garlic, sautéing until softened, about 5 minutes.
4. Sprinkle the caraway seeds and thyme over the onions, then pour in the beer and chicken broth, scraping the bottom of the pot to release any browned bits.
5. Return the pork to the pot, cover, and place in the oven. Roast for 2 ½ to 3 hours, or until the meat is fork-tender and fully cooked.
6. Remove the pork from the pot and let it rest for 10 minutes before slicing.
7. Serve with mashed potatoes, sauerkraut, or roasted vegetables, spooning the braising liquid over the pork. Garnish with fresh parsley.

This Beer-Braised Pork dish is a delightful combination of tender meat and rich, savory flavors, with the beer adding depth to the sauce. The slow cooking method ensures the pork remains juicy and full of flavor, making it the perfect centerpiece for a Sunday meal.

Sunday German Cabbage and Bacon Soup (Kohl und Speck Suppe)

A traditional German soup that combines the earthy flavors of cabbage and bacon, this dish is both warming and filling—perfect for a hearty Sunday dinner. The addition of bacon gives the soup a smoky richness that pairs beautifully with the cabbage.

Ingredients

• 1 medium head of green cabbage, shredded
• 6 slices bacon, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 cups water
• 2 medium potatoes, peeled and diced
• 1 teaspoon caraway seeds (optional)
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
2. Add the onions and garlic to the bacon fat in the pot and sauté until softened, about 5 minutes.
3. Add the shredded cabbage, diced potatoes, caraway seeds (if using), chicken broth, and water to the pot. Stir to combine and bring to a boil.
4. Reduce the heat to low and simmer for 30-40 minutes, or until the cabbage and potatoes are tender.
5. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with the crispy bacon and fresh parsley.

This Kohl und Speck Suppe is rich in flavor, with the smokiness of the bacon and the heartiness of the cabbage creating a satisfying and cozy soup. It’s a perfect dish for a Sunday, offering both warmth and comfort in a bowl.

Sunday German Potato Dumplings (Kartoffelknödel)

Potato dumplings are a beloved side dish in German cuisine, often served alongside meats like Schweinebraten (roast pork) or Sauerbraten (pot roast). These dumplings are light, fluffy, and absorb gravies wonderfully, making them an essential part of a Sunday feast.

Ingredients

• 2 pounds potatoes, peeled and boiled
• 1 egg, beaten
• 1 cup all-purpose flour
• ½ cup semolina flour
• 1 teaspoon salt
• 1 tablespoon butter, melted
• 1 tablespoon chopped parsley (optional)

Instructions

1. Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and mash them thoroughly.
2. In a bowl, combine the mashed potatoes, beaten egg, all-purpose flour, semolina flour, salt, and melted butter. Mix until smooth.
3. Bring a large pot of salted water to a boil.
4. Wet your hands and shape the potato mixture into small balls, about the size of a golf ball.
5. Carefully drop the dumplings into the boiling water. Cook in batches, ensuring the dumplings don’t overcrowd the pot. Once they float to the surface, continue cooking for 5-6 minutes.
6. Remove the dumplings with a slotted spoon and place them on a plate.
7. Serve hot, garnished with chopped parsley if desired.

German Potato Dumplings are soft and pillowy with a subtle, comforting flavor that pairs perfectly with rich meat dishes and gravies. They’re a must-have for a traditional Sunday dinner, offering a satisfying side that complements any roast or stew.

Sunday German Beef Stew (Rindergulasch)

Rindergulasch is a flavorful German beef stew that’s perfect for a Sunday meal. Slow-cooked in rich, aromatic spices, this dish features tender beef in a thick, savory gravy. It’s ideal for serving with hearty sides like dumplings or crusty bread.

Ingredients

• 2 pounds beef stew meat, cut into chunks
• 2 tablespoons vegetable oil
• 2 large onions, chopped
• 3 cloves garlic, minced
• 2 tablespoons paprika
• 1 teaspoon caraway seeds
• 1 tablespoon tomato paste
• 3 cups beef broth
• 1 bay leaf
• 2 teaspoons dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat the vegetable oil in a large pot over medium-high heat. Brown the beef chunks in batches, ensuring each piece is seared on all sides. Remove the beef and set aside.
2. In the same pot, add the onions and garlic, sautéing until softened, about 5 minutes.
3. Stir in the paprika, caraway seeds, and tomato paste, and cook for another 2 minutes.
4. Return the beef to the pot, then pour in the beef broth and add the bay leaf and thyme. Bring the mixture to a boil.
5. Reduce the heat, cover, and simmer for 1 ½ to 2 hours, or until the beef is tender and the sauce has thickened.
6. Season with salt and pepper to taste, and serve hot, garnished with fresh parsley.

This Rindergulasch is rich and hearty, with tender beef and a thick, flavorful sauce. The combination of paprika, caraway seeds, and thyme creates a deeply savory profile, making it a comforting and satisfying dish for any Sunday dinner.

Sunday German Potato Salad (Kartoffelsalat)

A staple side dish in German cuisine, Kartoffelsalat is a must-have for Sunday gatherings. This version is made with a tangy, mustard-based dressing and served warm, making it the perfect complement to meats like sausages or roast chicken.

Ingredients

• 2 pounds Yukon Gold potatoes, peeled and sliced
• 1 small onion, finely chopped
• 1 cup chicken broth
• 3 tablespoons white wine vinegar
• 2 tablespoons Dijon mustard
• 3 tablespoons vegetable oil
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions

1. Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and let them cool slightly.
2. In a large bowl, combine the warm potatoes and chopped onion.
3. In a small saucepan, heat the chicken broth, vinegar, mustard, and oil over medium heat. Bring to a simmer, then pour over the potatoes and onions.
4. Gently toss the salad, ensuring the potatoes absorb the dressing.
5. Season with salt and pepper to taste, then garnish with fresh parsley. Serve warm.

Kartoffelsalat is tangy, creamy, and full of flavor, with the mustard dressing adding a sharp contrast to the potatoes. This German potato salad is perfect for a Sunday feast, complementing any roast or grilled meat while adding a burst of flavor to the meal.

Sunday German Creamed Spinach (Rahmspinat)

Rahmspinat is a delicious German side dish of creamy spinach that pairs perfectly with meats like schnitzel or roast beef. The richness of the cream, combined with the tender spinach, makes this dish a comforting addition to any Sunday dinner.

Ingredients

• 1 pound fresh spinach, washed and chopped
• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup milk
• 1 teaspoon nutmeg
• Salt and pepper to taste

Instructions

1. In a large pan, melt the butter over medium heat. Add the onions and garlic and sauté until softened, about 3 minutes.
2. Add the chopped spinach in batches, stirring until wilted.
3. Once the spinach has wilted, pour in the heavy cream and milk, stirring to combine.
4. Season with nutmeg, salt, and pepper, and simmer for 5-7 minutes, until the cream has thickened slightly.
5. Serve hot as a side dish.

This Rahmspinat is creamy, rich, and flavorful, with a subtle nutmeg undertone that enhances the spinach. It’s a perfect side dish to balance out heavier meats, offering a smooth and comforting complement to a Sunday meal.

Note: More recipes​ are coming soon!