Estonian recipe
How to make Mulgi sauerkraut
mulgikapsad
Mulgimaa, in southern Estonia
Sauerkraut slowly stewed with lard, pork and pearl barley until soft. It is often served with potatoes.
Ingredients
- 1 kg sauerkraut
- 600 g pork belly or pork shoulder, cut in large pieces
- 100 g pearl barley, rinsed
- 1 onion, chopped
- 1 tablespoon sugar
- About 700 ml water
- Salt, and boiled potatoes to serve
Method
- Put the sauerkraut, pork, barley and onion in a heavy pot and pour over the water.
- Bring to the boil, then cover and simmer very gently for about 1.5 hours, stirring now and then and adding a little water if it gets dry.
- When the pork is tender and the barley soft, stir in the sugar and taste for salt.
- Serve hot with boiled potatoes. It tastes even better reheated the next day.
Made it at home? Tick it off and it goes into your kitchen passport.
Mulgikapsad is on the list of Estonian cultural heritage and is often called a national dish. The barley was added to make the dish cheaper and more nourishing.
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