The Sauerbraten is usually made with beef, but can also be prepared with any other variety of meat, which is marinated for up to 10 days before it's cooked. The marinade, a mixture of wine or vinegar and different spices, makes the meat very tender. It is traditionally served with "Rotkohl," red cabbage that is slowly cooked with apples, vinegar and spices.

Its ingredients resemble those of a hamburger - but this is definitely slow food for special occasions. Bacon, pickles, onions and mustard are spread on thin slices of beef that are rolled and braised, and then simmered in sauce for at least an hour. Meat lovers will savor every bite of this dish.

These boiled dumplings show how crazy Germans are about their potatoes. However, it's about 100 times more work to prepare them than normal boiled potatoes - that's actually the first step. After boiling, the spuds are puréed with a potato ricer - something like a huge garlic press. Mixed with eggs, breadcrumbs and potato flour, they're then shaped back into balls - and boiled again.

Here is further proof that Germans have taken the humble potato to the next level - but these don't reproduce the natural shape of potatoes. The spuds are grated, then combined with a bit of flour and egg and fried as pancakes with a lot of oil. They're traditionally served with applesauce or, in some regions, with lox and cream cheese, adding an extra decadent touch to this treat.

For this southern German favorite, crepes are prepared ahead and cut into thin strips to be served like noodles in hot broth. The soup is assembled just before it's served so the pancakes don't get too soggy, but rather take on a chewy texture. The flavor of the soup depends on the quality of the broth, but it works very well as a vegetarian meal.

"Spätzle" literally translates as "little sparrows" and this southern German specialty will make you chirp with joy. These soft egg noodles in a creamy sauce are the elaborate version of macaroni and cheese, especially when prepared by hand, and not simply bought ready-made. Fried onions are typically added to this dish, and very often bacon too, but vegetarian versions are just as heavenly.

Swabians have a colorful language: These oversized raviolis look like bags to feed livestock, which might explain the name. Maultaschen are a specialty of Swabia's cultural heritage; the genuine ones can only be produced in that region. They were traditionally eaten on days when Catholics weren't supposed to eat meat. It's part of the filling, but the dough hides it - so God won't notice.

Kale has been declared a superfood, but in northern Germany it's been cult for ages, with kale festivals including kale kings or queens. This leaf cabbage is even more flavorful after being exposed to frost. The hot stews made with potatoes and different types of salty sausages are often served at markets in the winter, warming up stomachs and hearts.

This is another classic German winter dish. Cabbage leaves are steamed and used to form little parcels stuffed with a filling of ground meat and herbs. They're then simmered in broth or tomato sauce until they become one of the most savory dishes cabbage-lovers will ever taste.

Although traditional German recipes have a reputation of being strong on meat, this is a classic vegetarian one. Boiled eggs are covered with a velvety mustard sauce; boiled potatoes are served on the side. It's simple, a bit unexpected, and it usually pleases children. We all feel comforted.