Schleswig-Holstein cuisine

Other very popular dishes include: Vegetables are frequently served with a butter and flour-based sauce which is called "Gestovtes Gemüse".

Especially in the rural and peasant cuisine many recipes were buried in oblivion since the mid of 20th century such as Mädchenröte (a dessert made of egg whites and cassis), Förtchen (a kind of pastry), a precursor of the famous Berliner, Munkmarscher Muscheltopf (a seafood stew), Kalbfleischpudding or filled breast of pork, which is one of the many dishes with sweet and sugary side dishes.

In some dishes this taste combination is accomplished by stewing meat for a long time together with vegetables and is then being served e.g. with caramelized potatoes or some sugar to add and adjust sweetness after the cooking process.

Often the sweetness is also due to dried fruit such as plums or raisins which are not only used as a stuffing for poultry but can also be served as a side dish to grilled meats or fish or being featured in chicken or beef broth.

Apart from the common drinks, the cuisine of Schleswig-Holstein features many liqueurs and liquors, such as Korn and Akvavit, which are popular to be drunk together with beer.