Mulgi-cabbage
Estonian style sauerkraut with pearl barley and pork
Difficulty and servings
Serves 10
Preparation and cooking times
plus 10 days to make your own sauerkraut
- Mix the cabbage with the salt and stomp in a plastic bowl until the juices start to run
- Layer the cabage and carrots into a large pot put a weight on it and leave it in a warm place for 2 days
- After 2 days move into a cool place and leave to stand for an other 8 days
- Cut the pork into small cubes, put it in a casserole dish with 1tbs of oil and stir-fry until meat is browned
- Add sauerkraut, barley and enough water to almost cover the cabbage
- Cover and cook on a low heat for 1,5-2h stirring occasionally and make sure there is at least 2cm of water at the bottom of the dish all the time
- When everything is tender remove from heat and season to taste with salt and sugar
- Serve with boiled potatoes and rye bread
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http://www.bbcgoodfood.com/recipes/2725664/
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Ingredients
- FOR THE SAUERKRAUT
- 2 kg white cabbage (finely shredded)
- 1 kg carrots (finely shredded)
- 2 tsp coarse salt
- (makes more than needed for the recepie below, keep sealed in a cool place or just make half the quantity)
- FOR THE MULGI-CABBAGE
- 1 kg sauerkraut
- 500 g fatty pork meat
- 100 g pearl barely
- 500 ml water
- 1tbsp oil
- salt
- sugar (optional)
Search Good Food
Difficulty and servings
Serves 10
Preparation and cooking times
plus 10 days to make your own sauerkraut
Ingredients
- FOR THE SAUERKRAUT
- 2 kg white cabbage (finely shredded)
- 1 kg carrots (finely shredded)
- 2 tsp coarse salt
- (makes more than needed for the recepie below, keep sealed in a cool place or just make half the quantity)
- FOR THE MULGI-CABBAGE
- 1 kg sauerkraut
- 500 g fatty pork meat
- 100 g pearl barely
- 500 ml water
- 1tbsp oil
- salt
- sugar (optional)
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- You get an online binder, where you can store all your favourite recipes and create menus.
