German Cuisine: It's More than Suds and Sauerkraut

By Eve Carr

If you are planning a trip to Germany, your taste buds are in for a world-class treat. Germany offers an exciting array of absolutely delicious foods. But, it is easy to be intimidated by the language and wind up eating just the familiar food that's available in your hotel or at chain restaurants. You can avoid this by following the example of two soldiers.

Air Force Master Sergeant Daniel Jones, at the 7th weather squadron headquarters at Campbell Barracks in Heidelberg, now on his second tour of German, really appreciates the endless variety of cuisines available in Germany.

Since Jones grew up in Pennsylvania near the Amish country, he was fairly familiar with German cuisine and has since learned to enjoy many varieties of German schnitzel, game soups, onion cake, and spargel (white asparagus). When he grills food, he likes to purchase a variety of wursts.

Although Jones enjoys native German cuisine, he is quick to point that out that food available in Germany is literally a melting pot of flavors.

"There is a Lebanese restaurant in Frankfurt that is just unbelievable," he says. "You could eat in Frankfurt for months and never go to the same restaurant. They have Thai, Chinese, Turkish, Greek, Italian, Indian, Spanish, and Cuban just to name a few.

Jones acknowledges the challenge in exploring foreign cuisines, but urges others to conquer them.

Army Captain John Matlock, Chief of Claims at the Legal Assistance Center, has been stationed at Patton Barracks, Heidelberg, for 3 years and has also become thoroughly familiar with Germany's culinary delights. He quickly learned to enjoy many native German specialties, such as the popular rump steak, noodles, and dumplings. He also savors the Italian foods available in Germany.

"It's authentic Italian food because almost anyone who runs an Italian restaurant has moved up here from south of the Alps,” he says.

Matlock has also explored some of the German restaurants with high ratings in the Michelin Guide, and often uses the Internet to research restaurants.

To make your tour in Germany a truly culinary adventure, follow the example of Jones and Matlock:

  • Don’t limit yourself to U.S.-style food, even though it’s readily available.
  • Find someone with experience to accompany you as you try German cuisine.
  • Learn the German language, if only enough to read menus, but many servers speak English.
  • Don’t let an occasional disappointment stop you from exploring all that is available.
  • Take advantage of programs on German culture offered at your base.

The following recipes are reprinted with permission from "Authentic German Style Home Recipes." Native German Gini Youngkrantz, wife of retired Army First Sergeant Bob Youngkrantz, first published this book in 1986. Now, greatly expanded, this popular cookbook is in its fourth edition and features many easy-to-prepare -- and authentic -- German recipes. To learn more about this cookbook, contact B. G. Youngkrantz Company, P.O. Box 19548, Colorado City, Colorado 81019-9548 or call 800-872-6411 or visit her web site at www.germancookbooks.com.

Wiener Schnitzel (Breaded Veal)

  • 4 veal steaks (boneless)
  • salt and pepper
  • flour
  • 1 egg beaten with one tablespoon water
  • 1 1/2 cups bread crumbs
  • 3 to 4 tablespoons shortening or oil
  • lemon wedges

Pound steaks until thin and sprinkle with salt and pepper. Dip into flour, then egg mixture, and finally, bread crumbs. Fry in shortening or oil until brown on both sides. Garnish with lemon wedges.

Yield: 4 servings.

Rotkraut (Red Cabbage)

  • 2 pounds red cabbage, shredded
  • 2 tart apples, shredded
  • 1/2 bay leaf
  • 1 teaspoon salt
  • 4 whole cloves
  • 1/2 cup red wine vinegar
  • 1 tablespoon shortening
  • 1 cup water
  • 1 teaspoon sugar
  • salt
  • pepper

Put cabbage, apples, bay leaf, salt and cloves into a non-metallic bowl.

Add vinegar and mix well. Cover and let sit overnight. The next day, heat the shortening in a large pot, add the cabbage mixture, water and sugar. Cook until tender, about 40 minutes. Season with salt and pepper.

Yield: 4 to 6 servings.

About the Author:

Eve Carr is a full-time food and travel writer and photographer who absolutely enjoys sharing with others her knowledge of food, wine and restaurants that she discovers on her national and international travel.

Article courtesy of Suite101.com.