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Sauerkraut and pork stew
Slow-braised sauerkraut with pork and barley — the comfort of Estonian mulgikapsad.
EstonianDinnerSlow-cooked
5 servings · 1 h 30 min
Ingredients
- 600 g pork shoulder, cubed
- 700 g sauerkraut, drained
- 80 g pearl barley
- 1 onion, chopped
- 500 ml stock or water
- Bay leaf, salt and pepper
Method
- Brown the pork in a heavy pot, then add the onion and cook until soft.
- Stir in the sauerkraut, barley, bay leaf and stock.
- Cover and simmer very gently, stirring occasionally, until the pork is tender and the barley soft, about an hour to an hour and a quarter.
- Season and serve with boiled potatoes.
Good to know
Sauerkraut is fermented, so it brings tang and gut-friendly cultures. Use a leaner cut to lower the fat.
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Source: Nutrition estimated from standard ingredient values, rounded per serving. Method in our own words. · checked 2026-09-04
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