German Spaghetti Recipe (Hearty, Comfort Food–Style)

German Spaghetti is a comforting, budget-friendly dish that blends pasta with classic German flavors like sausage, onion, cabbage, and a creamy or lightly savory sauce. It’s simple, filling, and perfect for families who love warm, rustic meals.

This recipe is popular in home kitchens because it uses everyday ingredients and delivers big flavor without complicated steps.

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Why German Spaghetti Is So Popular

✔ Hearty and filling

✔ Budget-friendly

✔ Family-approved comfort food

✔ Easy weeknight dinner

✔ Great for leftovers

Unlike Italian spaghetti, this version focuses on savory richness rather than tomato sauce.

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Ingredients

• 400 g spaghetti

• 300 g German sausage (Bratwurst or smoked sausage), sliced

• 1 small onion, thinly sliced

• 2 cups white cabbage, finely shredded

• 2 cloves garlic, minced

• 2 tbsp butter or oil

• ½ cup cream or milk

• Salt and black pepper, to taste

Optional additions:

• Caraway seeds

• Paprika

• Fresh parsley

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How This Dish Reflects German Cooking

German home cooking is known for:

• Simple ingredients

• Hearty portions

• Mild but deep flavors

• Practical, filling meals

This dish follows that tradition perfectly.

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How to Make German Spaghetti

1. Cook the Spaghetti

Boil spaghetti in salted water until al dente.

Drain and set aside.

2. Cook the Sausage

In a large pan, sauté sausage slices until golden.

Remove and set aside.

3. Sauté Vegetables

In the same pan, add butter and onion.

Cook until soft, then add cabbage and garlic.

Sauté until tender but not mushy.

4. Combine

Return sausage to the pan.

Add cream or milk, season with salt and pepper, and stir gently.

5. Add Spaghetti

Toss cooked spaghetti into the pan until evenly coated.

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Serving Suggestions

• Serve hot with crusty bread

• Sprinkle with parsley

• Pair with a simple cucumber salad

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Storage & Reheating

• Refrigerate up to 3 days

• Reheat gently on the stove or microwave

• Add a splash of milk if needed

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Tips for Best Flavor

• Use smoked sausage for deeper taste

• Don’t overcook cabbage—it should stay slightly crisp

• Season lightly; sausage already adds salt