Why go
Look past the idea that vegetables are only accompaniments to sausage. White Spargel can anchor a meal, and different cabbage preparations change the character of a plate. Soups and stews are also a straightforward way to see how everyday vegetables are used together.
The full story
Carrots, turnips, spinach, peas, beans, broccoli and several kinds of cabbage all have a place in German cooking. They may be served beside meat, but they also build the body of a soup or stew. Fried onions often add flavor to meat dishes. White asparagus, called Spargel, stands apart because it may be presented as the main course rather than a side. Its appearance is seasonal, and restaurants sometimes give it special attention while it is available. This is a useful distinction when reading menus: a vegetable dish need not be a token alternative to a meat plate. In northern regional cooking, kale can form the center of a hearty meal; elsewhere asparagus marks a different style and season. Let the named vegetable and preparation guide the choice, rather than assuming all vegetable sides are interchangeable.