MulgikapsadSauerkraut with Pork and Barley

Name: Mulgikapsad (Sauerkraut with Pork and Barley)
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6
Cuisine: Estonia
Ingredients: 800 g Sour Cabbage; 700 g Pork Shoulder (cut into large chunks); 200 g Pearl Barley (rinsed); 150 g Onion (finely chopped); 2 pcs Bay Leaf; 2 g Black Pepper; 8 g Salt; 1600 ml Water

Mulgikapsad is an Estonian dish of sauerkraut, pork, and barley cooked slowly until tender. This one-pot version is hearty, tangy, and well suited to cold-weather meals.

Prep

20m

Cook

2h 30m

Serves

Estimated

Nutrition

Per serving

435kcal

Calories

25g

Protein

22g

Fat

34g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

800g
Sour Cabbage
700g
Pork Shoulder (cut into large chunks)
200g
Pearl Barley (rinsed)
150g
Onion (finely chopped)
2pcs
Bay Leaf
2g
Black Pepper
8g
Salt
1.6l
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Place the pork shoulder in a heavy pot with the water and bring it to a gentle simmer over medium heat. Skim off any foam from the surface.
02
Add the sour cabbage, pearl barley, onion, bay leaves, black pepper, and salt.
03
Cover and cook at a gentle simmer until the pork shoulder is tender and the pearl barley is soft.
04
Stir from time to time so the pearl barley does not catch on the bottom. Add a splash of water only if the stew becomes too thick before the meat is tender.
05
Remove the bay leaves and serve the stew hot.

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