Sauerkraut in France, it

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Sauerkraut in France, it's a regional specialty of Alsace. Sauerkraut is a preparation of finely greenhouse cafe chopped cabbage and subjected to lactofermentation in brine. It is necessary to cook the sauerkraut before eating, and this can be done either traditionally Alsatian white wine or beer. Part of the meat is cooked with chou.Elle is served with sausages, various cured meats, cold cuts and often potatoes. In principle, there is no fixed ingredients for this dish, but the tradition is respected. Other variants, latest, replace meat with an assortment of fish, named <>.
Baeckeoffe is a traditional Alsatian dish, the preparation of which is spread over more than 24 hours. It is a dish made with potatoes, meat and mixed vegetables cooked with spices and a long white wine.
flammekueche (The pie outbreak) is a traditional Alsatian dish consisting of a fineabaisse of bread dough covered with thick and / or cream cheese, and topped delardons, greenhouse cafe of raw sliced onions and then quickly greenhouse cafe baked in a hot oven.
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