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The Romanian Sauerkraut, Stefan's Signature Dish in Bischwiller
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What is more natural than to concoct a sauerkraut when you live in Alsace. Except that for Stefan, a Romanian settled in Bischwiller for more than ten years, the dish is necessarily made in the fashion of his country. The white cabbage is preserved in salt water, the pieces of the pig are smoked by him and the addition of vegetables (peppers, carrots, onions) softens the sweetness of the cabbage. Meeting with this amateur cook who, regularly, is…
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