I'm spending a month in Germany -- what to cook in my very small kitchen?

My mother made that, frequently, when I was growing up. (One of my father's grandmothers was German and passed down a love for food like that to my dad; my mother spent part of her early life in the Germantown neighborhood in Philadelphia, so she liked those dishes, too.) It's so easy, and perfect for a tiny kitchen, if you can get your hands on a rectangular or oval baking dish: Slice onions, soften / saute to light brown in oil or bacon fat on the stove. This is necessary because the acid in the sauerkraut and wine will slow down / arrest softening. Mix onions, well rinsed sauerkraut and a small head of fresh green cabbage, sliced razor thin (my addition) and put them in the baking dish. Nestle some good sausages (prick them a few times beforehand) along with a few bay leaves, and juniper berries if you have them, or caraway seeds; then, pour 2 -3 cups of Riesling or Gewurtz over it, cover with foil and bake in a hottish oven for about 45 minutes; remove the foil, expose the sausage and continue to cook for another 20 - 30 minutes; crank up the heat to make it brown a bit. Also great with spare ribs! And a ham bone if you have one! Cook some potatoes, quartered but not peeled, on the stove in salted water. Toss with chopped parsley and a touch of butter and salt. Serve with the choucroute (what my mother always called this - French for sauerkraut).
Also, consider taking herbs and spices with you from home in small plastic bags. I always do that when I travel and know I'll be cooking in an unknown kitchen, which is often. It makes a world of difference, and the volume / weight are negligible. It's well worth the effort. Have fun and please, report back on how it turns out! ;o)