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Estonian mulgikapsad with pork, sauerkraut, potatoes, caraway, and rye bread.

Estonian Mulgikapsad (Pork and Sauerkraut)

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A hearty Estonian stew of browned pork, sauerkraut, potatoes, barley, and caraway.
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Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Estonian
Calories: 590
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Stew
  • 1 1/2 pounds pork shoulder cut into 4 cm cubes
  • 2 pounds sauerkraut drained and roughly chopped
  • 1 1/2 pounds yellow potatoes peeled and chunked
  • 1 large yellow onion diced
  • 1/2 cup pearled barley rinsed
  • 3 cups water or pork stock
  • 1 tablespoon neutral oil
  • 1 tablespoon brown sugar
  • 1 teaspoon caraway seeds
  • 1 teaspoon fine salt
  • 1/2 teaspoon black pepper
To serve
  • 6 slices dark rye bread
  • 2 tablespoons fresh parsley chopped

Equipment

  • Large Dutch oven
  • Chef knife
  • Colander
  • Wooden spoon
  • Ladle

Method
 

Brown the pork:
  1. Heat the oil in a Dutch oven. Brown the pork in batches, then transfer it to a plate. Cook the onion in the same pot until softened.
Start the stew:
  1. Return the pork to the pot. Add the sauerkraut, barley, water or stock, caraway, sugar, salt, and pepper. Bring to a simmer.
Simmer:
  1. Cover and cook over low heat for 60 minutes, stirring occasionally, until the barley and pork are nearly tender.
Add potatoes:
  1. Stir in the potatoes, cover, and cook for 25 to 30 minutes more, until the potatoes are tender and the pork is soft.
Rest and serve:
  1. Taste and adjust the seasoning. Rest for 10 minutes, then serve with rye bread and parsley.

Nutrition

Calories: 590kcalCarbohydrates: 57gProtein: 32gFat: 24gSaturated Fat: 8gCholesterol: 95mgSodium: 1450mgFiber: 10gSugar: 10g

Notes

  • Rinse only very sour sauerkraut; some natural tang is part of the dish.
  • Cut the potatoes into large chunks so they hold their shape.