Mulgikapsad

Name: Mulgikapsad
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Cuisine: Estonia
Ingredients: 2 lb sauerkraut, drained; 1 lb pork shoulder, cubed; 1/2 cup pearl barley; 1 onion, diced; 2 tbsp lard or oil; 1 bay leaf; 4 cups water or broth; Salt and black pepper

6 servings20 min prep90 min cookEasy Estonia

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The Story Behind It

The Tale of Mulgikapsad

Story updated September 17, 2026

Mulgikapsad, a slow-cooked dish of sauerkraut, pork, and barley, takes its name from Mulgimaa, a historically prosperous farming region in southern Estonia. It grew out of that region's rural kitchens as a way to stretch preserved cabbage and grain through the long Baltic winter.

Ingredients

Scale:· 6 servings

2 lb sauerkraut, drained
1 lb pork shoulder, cubed
1/2 cup pearl barley
1 onion, diced
2 tbsp lard or oil
1 bay leaf
4 cups water or broth
Salt and black pepper

Instructions

1Brown the pork in lard, then add the onion and cook until soft.
2Stir in the sauerkraut and pearl barley.
3Add water and the bay leaf, bring to a simmer, and cover.
4Cook gently for 75-90 minutes, stirring occasionally, until the pork is tender and the barley is cooked through.
5Season with salt and pepper.
6Serve hot as a hearty one-pot dish.

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