Rustic Estonian Mulgikapsad with Barley and Pork Stew

A Hearty Estonian Cabbage and Pork Specialty

Traditional Estonian Mulgikapsad combines tender pork with sauerkraut and barley to create a rich, comforting stew perfect for chilly days.

3 h 45 min
6
Intermediate

Ingredients

For the Pork Stew

2 lb pork shoulder, diced

1 tbsp vegetable oil

1 large onion, finely chopped

3 cloves garlic, minced

5 cups water or pork broth

For the Mulgikapsad

4 cups sauerkraut, drained

1 cup barley, rinsed

2 bay leaves

1 tsp caraway seeds

1 tsp black pepper, freshly ground

Salt to taste

Optional Ingredients for Extra Flavor

3 tbsp dark syrup (or molasses for deeper flavor)

1 cup smoked bacon, diced

Preparation

Marinating the Pork

Trim and Dice

Trim excess fat from the pork shoulder, and dice into 2-inch pieces.

Season

Season with salt and pepper, then place in a bowl.

Chill

Cover and refrigerate for at least 30 minutes to absorb flavors.

Preparing the Mulgikapsad Base

Rinse Sauerkraut

Rinse the sauerkraut under cold water and drain thoroughly.

Ensure the sauerkraut is well-drained to prevent excessive sourness.

Rinse Barley

Rinse the barley under cold water until the water runs clear.

Prep Aromatics

Finely chop the onion and mince the garlic.

Lightly dry toast the caraway seeds for a nutty aroma before adding.

Cooking Process

Brown the Pork

Heat oil in a large pot over medium-high heat. Brown pork pieces until golden.

Cook the Aromatics

Add onions and garlic to the pot, cooking until onions are translucent.

Combine Ingredients

Stir in sauerkraut, barley, bay leaves, caraway seeds, and mix well.

Plating & Serving

Rustic Estonian Mulgikapsad with Barley and Pork Stew

FaUtensils

Serve Hot

Serve the Mulgikapsad hot in large bowls, ensuring each portion has an even mix of pork, barley, and sauerkraut.

Sauce Pairings

Mustard

Spicy or whole grain for added zest

Garnishes & Accompaniments

Fresh dill sprigsFreshly ground black pepper

Perfect Sides

Rye bread

Boiled potatoes