Multicapsad with black pudding and cranberries
Mulgikapsad is a traditional Estonian dish. It is prepared from pork, sauerkraut and pearl barley, most often around Christmas.
Ingredients
Servings 4- 1 kg sauerkraut
- 350 g pork flank
- 400 g homemade black pudding
- 150 g onion
- 200 g cranberries
- 80 g pearl barley
- 1 Art. l. Sahara
- 2 tbsp. l. red wine vinegar
- 1 tsp cumin
- salt
Cooking
Step 1
Cut the onion and pork into small cubes. Fry, 2 min.
Step 2
Add cabbage along with its juice, cumin and 400 ml of cold water. Cover the pan with a lid and simmer over low heat for 1 hour.
Step 3
At the same time, boil barley until fully cooked. Add to the cabbage and cook for another 30 minutes, stirring occasionally.
Step 4
Cut the sausage into several pieces, make punctures in the shell. Fry on all sides in a separate pan.
Step 5
Melt sugar in a saucepan until caramelized. Add cranberries and vinegar. Heat through, 1 minute, without bringing to a boil. Berries should not burst. Before serving, gently mix with cabbage and barley. Divide among plates with sausage on top. Serve immediately.