Westphalian cuisine

Pumpernickel (; ) is a typically dense, slightly sweet rye bread traditionally made with sourdough starter and coarsely ground rye. It is sometimes made with a combination of rye flour and whole rye grains ("rye berries").

traditional German dish with potatoes and mashed apples

thumb|Grünkohl|Grünkohl dish with [[German fries, Pinkel, Kochwurst, Kassler, bacon and mustard]] Grünkohlessen (, ) is an old wintertime custom in North Germany, and parts of Scandinavia (Denmark and Scania), involving drinking, games, and a feast of regional dishes, typically featuring kale, potatoes, and sausages. It is practised in the Free Hanseatic City of Bremen and its surrounding districts of Osterholz, Diepholz, Verden and Rotenburg, in Oldenburg Land, the County of Bentheim, Emsland, Osnabrück Land and East Frisia, in the Middle Weser Region, and also in Hamburg, Cuxhaven, in the Ha

A pickert () is a flat, fried or baked potato dish from Westphalia, Germany. It can be considered a kind of flattened dumpling or very nourishing pancake. It comes as a round Pfannenpickert the size of a pan, a rectangular Kastenpickert, or a palm-sized regular Pickert. The name is derived from Low German picken, pecken ("to stick something onto something else").

thumb|Möpkenbrot from Bochum, Germany. The top image is the raw lump product freshly sliced open. The bottom image shows it prepared as a typical dish in a frying pan with onions. Möpkenbrot, also spelled as Möppkenbrot, is a type of cooked German sausage prepared using pork, grain, apples and raisins. Its preparation is similar to that of blood sausage. The main ingredients are bacon, pig masks (consisting of pig's head meat, rinds and skin), pork rind, pork blood, and grated rye or wheat flour. The ingredients are formed into a dough, which is then boiled, after which it is typically sliced

thumb|240px|Westphalian blindhuhn stew with sides of mettwurst sausage and bacon thumb|Blindhuhn being prepared Blindhuhn (, ; also called blindes huhn , Westphalian blind chicken, Lippisches blind chicken or goose feed) is a stew that is part of Westphalian cuisine in Germany. It is a hearty dish is prepared from various beans, potatoes, carrots, pears and apples as well as bacon. Depending on how it is prepared, it has a soupy to creamy consistency and is slightly acidic per to the addition of apples and vinegar. Despite its name, the dish contains no chicken.

thumb|The shop version explains the name Wurstebrei. thumb|A slice of Stippgrütze is fried without fat. thumb|Stippgrütze freshly served

Pfefferpotthast (; ) is a traditional German stew. It comes from the cuisine of Westphalia.