Mulgikapsad (Estonian Sauerkraut and Barley Stew with Pork)
In short: Sauerkraut slowly stewed with pork and pearl barley until soft and rich, the dish at the center of the Estonian Christmas table. It takes about 2 h 10 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 1 h 50 min
- Total
- 2 h 10 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 350 kcal
Mulgikapsad is the Estonian Christmas stew: sauerkraut, pork and pearl barley cooked slowly together until the cabbage turns mellow and the barley thickens the pot. The seasoning is deliberately plain, with pepper, bay and allspice, so the sour cabbage and the pork do the talking. It appears with blood sausage, roast pork and boiled potatoes, and many cooks make it a day early because it tastes better reheated.
Instructions
- Heat the oil in a heavy pot over medium-high heat and brown the pork in batches, about 5 minutes per batch. Move it to a plate.
- Cook the onion in the same pot for 6 minutes, until soft.
- Add the sauerkraut and cook for 5 minutes, stirring, to drive off some of the sourness. Return the pork and add the barley, bay leaves, allspice, pepper, sugar, salt and water.
- Bring to a simmer, cover and cook on very low heat for 1 hour, stirring now and then so the barley does not stick.
- Uncover and cook for 30 minutes more, until the pork is tender, the barley is soft and the stew is thick and moist but not soupy.
- Rest for 10 minutes, then serve hot with boiled potatoes or mulgipuder and lingonberry jam.
Tips
- Choose sauerkraut fermented with salt rather than vinegar. Taste it first, and rinse it if it is very sour or salty.
- A few pieces of smoked pork ribs added with the shoulder bring a deeper, smoky flavor.
Questions and answers
How is mulgikapsad different from Polish bigos?
Both are sauerkraut and pork stews. Mulgikapsad is simpler, relying on barley and a few plain seasonings rather than a mix of meats, mushrooms and dried fruit.
Can I make mulgikapsad ahead of time?
Yes, it improves after a day or two. It keeps for 5 days in the fridge and freezes well for up to 3 months.
What goes with mulgikapsad at Christmas?
Estonians serve it with blood sausage, roast pork, boiled potatoes and lingonberry jam, plus a slice of dark rye bread.
How long does it take to make Mulgikapsad (Estonian Sauerkraut and Barley Stew with Pork)?
About 2 h 10 min in total: 20 min of preparation and 1 h 50 min of cooking.
How many calories are in Mulgikapsad (Estonian Sauerkraut and Barley Stew with Pork)?
About 350 kcal per serving, with 23 g of protein, 22 g of carbohydrates and 19 g of fat. These values are estimates.
Nutrition per serving
| Calories | 350 kcal |
|---|---|
| Protein | 23 g |
| Carbohydrates | 22 g |
| Fat | 19 g |
| Fiber | 7 g |
| Sugar | 4 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
