Mulgikapsad is a traditional Estonian dish. It is prepared from pork, sauerkraut and pearl barley, most often around Christmas.
Cut the onion and pork into small cubes. Fry, 2 min.
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.
At the same time, boil barley until fully cooked. Add to the cabbage and cook for another 30 minutes, stirring occasionally.
Cut the sausage into several pieces, make punctures in the shell. Fry on all sides in a separate pan.
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.