A traditional dish hailing from southern Estonia, mulgikapsad is an enriched version of sauerkraut that combines sauerkraut with barley and pork or bacon. It uses inexpensive, locally available ingredients and is traditionally eaten as a side, served alongside grilled meat and boiled potatoes. A hearty dish in cold weather, mulgikapsad is popular wintertime fare.
Prep Time
5 minutes
Cook Time
50 minutes
Total Time
55 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 lb (900 g) sauerkraut
- ½ cup (120 ml) barley groats
- 1 lb (450 g) bacon
- Salt and sugar, to taste
- Water, as needed
- 2 onions, chopped
Directions
- Into a saucepan set over medium low heat and with water to cover, add the sauerkraut, barley, and bacon.
- Cover the pan and cook slowly, checking periodically to see that the water does not boil off.
- Add salt and sugar to taste as the mixture reaches the boiling point.
- The dish is cooked when the barley groats are soft, about 40–50 minutes.
- Separately, in a pan set over medium heat, fry the onions.
- Add onions just before serving.
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