German cuisine is famous for its hearty flavors, rustic comfort, and rich culinary traditions. While many people picture sausages and schnitzels, there’s an entire world of German vegetarian food just waiting to be explored.
From golden potato pancakes to tangy red cabbage, creamy spaetzle, and warming soups, German vegetarian recipes celebrate fresh, seasonal produce and bold flavors. If you’re looking to bring a taste of Germany to your table—without the meat—you’re in for a treat!
In this blog post, you’ll discover an authentic recipe for Kartoffelpuffer (German Potato Pancakes) served with a side of Rotkohl (Braised Red Cabbage), both entirely vegetarian and absolutely delicious.
These classic dishes are perfect for cozy dinners, Oktoberfest celebrations, or casual weekend brunches. Plus, I’ll share tips and variations to customize the meal, nutrition info, and serving suggestions to inspire your next German-inspired feast.
Why You’ll Love This Recipe
- Classic German Flavors: Experience authentic tastes of Germany with simple, wholesome ingredients.
- 100% Vegetarian: No meat required—just hearty vegetables and traditional seasoning.
- Easy to Make: Straightforward steps and equipment make this recipe accessible to all home cooks.
- Flexible & Family-Friendly: Kids and adults alike love crispy potato pancakes and sweet-savory cabbage.
- Perfect for Any Occasion: Serve as a main course, side dish, or even as part of a festive holiday meal.
If you enjoy exploring global meatless meals, you might also love these recipes:
Vegetarian Russian Recipes for Delicious Meatless Meals,
High Protein Vegan Soup Recipes for Healthy Meals, or
Veg Maharashtrian Recipes: Easy & Delicious Meals.
Ingredients
Kartoffelpuffer (German Potato Pancakes)
| Ingredient | Quantity |
|---|---|
| Russet potatoes | 4 large (about 900g), peeled |
| Yellow onion | 1 medium, finely grated |
| All-purpose flour | 3 tablespoons |
| Eggs | 2 large |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Nutmeg | 1/4 teaspoon, freshly grated (optional) |
| Vegetable oil | For frying (about 1/3 cup) |
| Applesauce or sour cream (for serving) | To taste |
Rotkohl (German Braised Red Cabbage)
| Ingredient | Quantity |
|---|---|
| Red cabbage | 1 small head (about 700g), finely shredded |
| Apple (sweet-tart, like Braeburn or Granny Smith) | 1 large, peeled and grated |
| Red onion | 1 small, thinly sliced |
| Butter (or vegan alternative) | 2 tablespoons |
| Apple cider vinegar | 3 tablespoons |
| Brown sugar | 2 tablespoons |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Ground cloves | 1/8 teaspoon |
| Bay leaf | 1 |
| Water | 1/2 cup |
Equipment
- Box grater or food processor with grating attachment
- Large mixing bowls
- Clean kitchen towel (for squeezing potatoes)
- Frying pan or skillet (nonstick or cast iron recommended)
- Slotted spatula
- Large saucepan (for the red cabbage)
- Wooden spoon
- Measuring spoons and cups
- Paper towels (for draining pancakes)
Instructions
-
Prepare the red cabbage:
- Remove the outer leaves from the cabbage, cut it into quarters, and remove the core.
- Shred the cabbage finely using a knife or food processor.
- Peel and grate the apple. Thinly slice the red onion.
-
Cook the Rotkohl:
- In a large saucepan, melt the butter over medium heat.
- Add the sliced red onion and sauté for 2-3 minutes until softened.
- Add the shredded cabbage and grated apple. Stir well and cook for 5 minutes.
- Sprinkle in brown sugar, salt, pepper, and ground cloves. Stir to combine.
- Pour in apple cider vinegar and water. Tuck in the bay leaf.
- Cover and simmer over low heat for 40-50 minutes, stirring occasionally, until cabbage is tender and flavors meld. Add a splash more water if needed.
- Taste and adjust seasoning. Remove bay leaf before serving.
-
Prepare the Kartoffelpuffer batter:
- Peel and grate the potatoes using a box grater or food processor. Place grated potatoes in a large bowl of cold water to prevent browning and remove excess starch.
- After 5 minutes, drain the potatoes and place them in a clean kitchen towel. Squeeze out as much liquid as possible—this is crucial for crispy pancakes.
- Finely grate the onion and squeeze out excess moisture.
- Combine potatoes, onion, flour, eggs, salt, pepper, and nutmeg in a large mixing bowl. Stir until just mixed.
-
Fry the potato pancakes:
- Heat a generous layer of vegetable oil (about 3-4 mm deep) in a large skillet over medium-high heat.
- Once the oil is hot (a shred of potato should sizzle immediately), drop 2-3 tablespoons of batter per pancake into the pan. Flatten gently to about 1cm thickness.
- Fry for 3-4 minutes per side, or until golden brown and crispy. Don’t overcrowd the pan.
- Transfer cooked pancakes to a plate lined with paper towels to drain excess oil. Repeat with remaining batter, adding more oil as needed.
-
Serve:
- Serve the Kartoffelpuffer hot, with a generous spoonful of Rotkohl on the side.
- Offer applesauce or sour cream for dipping, according to tradition and preference.
Tip: For extra crispiness, make sure to squeeze out as much liquid as possible from the grated potatoes and onions. Wet batter leads to soggy pancakes!
Tips & Variations
- Make it Vegan: Replace eggs with 2 tablespoons ground flaxseed mixed with 5 tablespoons water (let sit for 10 minutes), and use vegan butter for the cabbage.
- Try Different Spices: Add a pinch of marjoram or caraway seeds to the potato batter for a more traditional German flavor.
- Serve with More Sides: Pair with a fresh cucumber salad or a dollop of homemade applesauce for extra authenticity.
- Make-Ahead: Rotkohl tastes even better the next day—prepare in advance and gently reheat before serving.
- Batch Frying: Keep pancakes warm in a 200°F (95°C) oven while you finish frying all batches.
- Gluten-Free: Substitute flour with potato starch or gluten-free all-purpose blend.
“German vegetarian food is all about hearty comfort. Don’t be afraid to make these recipes your own by experimenting with local produce and favorite spices.”
Nutrition Facts
| Nutrient | Kartoffelpuffer (Per Pancake, Approx.) | Rotkohl (Per Serving, Approx.) |
|---|---|---|
| Calories | 130 | 60 |
| Protein | 3g | 1g |
| Carbohydrates | 18g | 13g |
| Fat | 5g | 2g |
| Fiber | 2g | 3g |
| Sodium | 210mg | 180mg |
| Sugar | 1g | 7g |
Nutrition will vary based on serving size and toppings. For a lighter version, reduce the oil or oven-bake the pancakes.
Serving Suggestions
- Oktoberfest Platter: Plate potato pancakes and red cabbage alongside a soft pretzel and pickles for a true Bavarian experience.
- Brunch Spread: Top pancakes with poached eggs and a sprinkle of chives for a hearty vegetarian brunch.
- With Soup: Start your meal with a warming bowl of German lentil soup or a simple vegetable broth. For more soup ideas, try our High Protein Vegan Soup Recipes for Healthy Meals.
- As a Side: Serve alongside roasted vegetables, vegan sausages, or hearty salads for a full meal.
- Festive Touch: Garnish with fresh parsley and serve on a wooden board for rustic charm.
- International Twist: These potato pancakes pair well with global flavors. See our Veggie Quesadilla Recipe Indian Style Easy & Delicious for inspiration on fusion feasts!
Conclusion
German vegetarian food is a celebration of comfort, tradition, and robust flavors. With dishes like crispy Kartoffelpuffer and tangy-sweet Rotkohl, you’ll discover how satisfying and versatile meatless German recipes can be.
These classics are perfect for sharing with friends and family, whether you’re hosting a holiday gathering or looking for a cozy weeknight dinner.
Don’t hesitate to make these recipes your own—swap in seasonal vegetables, add your favorite herbs, or pair with other international vegetarian dishes. Explore more plant-based inspirations with our Vegan Slow Cooker Recipe for Easy, Delicious Meals or discover global favorites like Vegan Cuban Recipes: Delicious Plant-Based Island Flavor.
Guten Appetit and happy cooking!
📖 Recipe Card: German Käsespätzle (Cheese Noodles)
Description: A classic German comfort dish made with homemade egg noodles, caramelized onions, and melted cheese. This vegetarian favorite is hearty, cheesy, and perfect for any meal.
Prep Time: PT20M
Cook Time: PT30M
Total Time: PT50M
Servings: 4 servings
Ingredients
- 2 cups all-purpose flour
- 4 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1 tablespoon butter
- 2 large onions, thinly sliced
- 1 1/2 cups grated Emmental or Swiss cheese
- 2 tablespoons chopped fresh chives (optional)
- Salt and pepper to taste
Instructions
- In a bowl, mix flour, eggs, milk, and salt to form a thick batter.
- Bring a large pot of salted water to a boil.
- Press batter through a spätzle maker or colander into boiling water.
- Cook noodles until they float, then remove and set aside.
- Melt butter in a skillet and cook onions over medium heat until golden and caramelized.
- Layer cooked spätzle, caramelized onions, and cheese in a baking dish.
- Bake at 350°F (175°C) for 10 minutes or until cheese is melted.
- Garnish with chives, season with salt and pepper, and serve hot.
Nutrition: Calories: 480 kcal | Protein: 22 g | Fat: 18 g | Carbs: 55 g
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