~351 cal · 33g protein · 17g carbs · 16g fat (estimated, per serving)
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Braised sauerkraut with barley and pork in a pot
🇪🇪 Tartu
Mulgikapsad comes from the Mulgi region of southern Estonia, where sauerkraut was slow-braised with barley and pork into a dish rich enough to define local identity. The barley thickens the kraut into something almost creamy, and a pinch of sugar rounds the sour edge into pure winter comfort.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 6 —
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1.5 lb pork shoulder, cubed
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3/4 cup pearl barley
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1.5 lb sauerkraut, drained
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1 onion
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1 tsp a pinch of sugar
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1 tsp caraway seeds
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to taste black pepper
Instructions
1
Brown the pork (or smoked tofu) with the onion in a heavy pot.
2
Add the sauerkraut, barley (or rice), caraway, sugar, and enough water to cover.
3
Cover and braise very gently for about 1.5–2 hours, stirring now and then and adding water as needed.
4
Cook until the barley is soft, the pork is tender, and the kraut has mellowed into a thick, savory mass.
5
Season with pepper and serve with boiled potatoes and lingonberry jam.
Mulgi region, Estonia.
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🌏 While it simmers — know your destination
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Tartu. Estonia’s old university town of hearty pork-and-kraut fare.
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Estonia. Baltic forests, black bread, and pork with sauerkraut.
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Europe. Village recipes guarded for generations.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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