Mulgi-cabbage
This hearty dish combines the tangy flavors of homemade sauerkraut with tender pork and barley. The sauerkraut, meticulously prepared with cabbage and carrots, develops its distinct taste over several days, resulting in a perfect accompaniment to the succulent pork and nutty barley. A comforting meal that pairs wonderfully with boiled potatoes and rye bread, this mulgi-cabbage recipe promises a satisfying dining experience.
— Constant Cookbook
Ingredients
- FOR THE SAUERKRAUT
- 2 kg white cabbage (finely shredded)
- 1 kg carrots (finely shredded)
- 2 tsp coarse salt
- (makes more than needed for the recepie below, keep sealed in a cool place or just make half the quantity)
- FOR THE MULGI-CABBAGE
- 1 kg sauerkraut
- 500 g fatty pork meat
- 100 g pearl barely
- 500 ml water
- 1tbsp oil
- salt
- sugar (optional)
Instructions
- Mix the cabbage with the salt and stomp in a plastic bowl until the juices start to run
- Layer the cabage and carrots into a large pot put a weight on it and leave it in a warm place for 2 days
- After 2 days move into a cool place and leave to stand for an other 8 days
- Cut the pork into small cubes, put it in a casserole dish with 1tbs of oil and stir-fry until meat is browned
- Add sauerkraut, barley and enough water to almost cover the cabbage
- Cover and cook on a low heat for 1,5-2h stirring occasionally and make sure there is at least 2cm of water at the bottom of the dish all the time
- When everything is tender remove from heat and season to taste with salt and sugar
- Serve with boiled potatoes and rye bread
Yield
Serves 10
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