A traditional dish hailing from southern Estonia, mulgikapsad is an enriched version of sauerkraut that combines sauerkraut with barley and pork or bacon. It uses inexpensive, locally-available ingredients and is traditionally eaten as a side, served alongside grilled meat and boiled potatoes. A hearty dish in cold weather, mulgikapsad is popular wintertime fare. Recipe Serving: Serves 5
- 2 lb (900 g) sauerkraut
- 1/2 cup (120 ml) barley groats
- 1 lb (450 g) bacon
- 2 onions, chopped
- Salt and sugar to taste
- Water as needed
- Put sauerkraut, barley, and meat in a saucepan with water to cover.
- Cover the pan and cook slowly, checking periodically to see that the water does not boil off.
- Add salt and sugar to taste as the mixture reaches the boiling point.
- The dish is cooked when the barley groats are soft.
- Separately, fry the onions.
- Add onions just before serving.
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