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Mulgikapsad (Sauerkraut and Pork Stew)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
20
Prep
90
Cook
4
Servings

Ingredients

  • 500 g (1 lb 2 oz) Sauerkraut
  • 400 g (14 oz) Pork shoulder, cubed
  • 80 g (1/2 cup) Pearl barley
  • 1 medium Onion, chopped
  • 2 Bay leaves
  • 800 ml (3 1/3 cups) Water or stock
  • to taste Salt
  • 6 Black peppercorns

Method

  1. Rinse the pearl barley and set aside.
  2. In a large pot, brown the pork cubes over medium-high heat until golden on all sides.
  3. Add the chopped onion and cook for 3 to 4 minutes until softened.
  4. Stir in the sauerkraut, barley, bay leaves and peppercorns.
  5. Pour in the water or stock, bring to a gentle simmer, then cover.
  6. Cook on low heat for about 1.5 hours, stirring occasionally, until the pork is tender and the barley is cooked through.
  7. Season with salt to taste and remove the bay leaves before serving.

Introduction: Named after the Mulgimaa region of southern Estonia, mulgikapsad is a slow-simmered stew of sauerkraut, pork and barley groats.

Cultural Background: Named after the Mulgimaa region of southern Estonia, mulgikapsad is a slow-simmered stew of sauerkraut, pork and barley groats. It developed as a way to stretch preserved winter cabbage and cured pork into a warming, satisfying midday meal for farm workers.

Tips: Choose a sauerkraut that is not overly sour; rinse briefly if it tastes very sharp. The stew thickens as it cools, so thin with a little extra stock when reheating.

Variations: Some cooks add a peeled, diced apple for gentle sweetness. Smoked pork ribs can replace shoulder for a smokier flavour. A vegetarian version replaces pork with mushrooms and use vegetable stock. For a vegetarian version, omit the pork and add 300 g of mixed mushrooms plus 1 tablespoon of oil for browning, using vegetable stock in place of meat stock; this substitution is a well-established home adaptation, not a forced conversion.

Storage: Store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.

Reheating: Reheat gently in a covered pot over low-medium heat, stirring occasionally, adding a splash of stock if it has thickened.

FAQs:

Q: Can I use canned sauerkraut?
A: Yes, jarred or canned sauerkraut works well; drain excess liquid first but do not rinse away all the tang.

Q: Why add barley to this stew?
A: Barley thickens the stew naturally and adds a nutty texture that balances the sourness of the sauerkraut.

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