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Mulgi-cabbage

By kadi592 (GoodFood Community)
  • Rating: 5 out of 5.1 rating
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  • Preparation and cooking time
    • Total time
    • Plus 10 days to make your own sauerkraut
  • Easy
  • Serves 10
Estonian style sauerkraut with pearl barley and pork
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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)

  • (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 1
    Mix the cabbage with the salt and stomp in a plastic bowl until the juices start to run
  • STEP 2
    Layer the cabage and carrots into a large pot put a weight on it and leave it in a warm place for 2 days
  • STEP 3
    After 2 days move into a cool place and leave to stand for an other 8 days
  • STEP 4
    Cut the pork into small cubes, put it in a casserole dish with 1tbs of oil and stir-fry until meat is browned
  • STEP 5
    Add sauerkraut, barley and enough water to almost cover the cabbage
  • STEP 6
    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
  • STEP 7
    When everything is tender remove from heat and season to taste with salt and sugar
  • STEP 8
    Serve with boiled potatoes and rye bread
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    Rating: 5 out of 5.1 rating
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