Stereotypes claim that Germans are particularly fond of kraut. After all, there is no other side dish that fits – both in tastes and in aesthetics – so perfectly to any heavy German meat product you can imagine – ranging from all kinds of sausages, to Schnitzel, and other extremities such as pickled knuckle of pork. Dear beloved reader – don’t worry, this text will not dive deeper into the greasy world of solid butchery (for those of you who would like to read about this kind of stuff, look out for our November entries J ). Instead, let’s focus more on the cabbage Germans are nicknamed after (“the krauts”), in its uncooked, fresh form. When travelling Germany, you may notice the abundance of cosy, informal restaurants in any area frequented by middle-class Germans looking for laid-back, urban distractions. Examples of these areas include the Viertel in Bremen, the Schanze in Hamburg, Bergerstraße in Frankfurt, or downtown Stuttgart. This kind of restaurants may pop up in Kassel or Düsseldorf, and even in Dresden (the East …