Mulgi-cabbage
- Preparation and cooking time
- Total time
- Plus 10 days to make your own sauerkraut
- Easy
- Serves 10
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)
- (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)
Method
- STEP 1Mix the cabbage with the salt and stomp in a plastic bowl until the juices start to run
- STEP 2Layer the cabage and carrots into a large pot put a weight on it and leave it in a warm place for 2 days
- STEP 3After 2 days move into a cool place and leave to stand for an other 8 days
- STEP 4Cut the pork into small cubes, put it in a casserole dish with 1tbs of oil and stir-fry until meat is browned
- STEP 5Add sauerkraut, barley and enough water to almost cover the cabbage
- STEP 6Cover 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
- STEP 7When everything is tender remove from heat and season to taste with salt and sugar
- STEP 8Serve with boiled potatoes and rye bread
