457 100 минут -
Not just dish, but the national pride of the Estonians. Happy is prepared and eaten on national holidays, but, in my opinion, more suited for the cold season - a winter meal. Like many national dishes, simple but very tasty and satisfying. The recipe for this dish was posted on the website in 2008 by user Jaana131 called "Mulgikapsad" and is illustrated with me in the framework of "Coloring". So... let's eat!
Ingredients for Mulgikapsad
Step by step instruction of cooking Mulgikapsad
For this dish we will need quite a bit of ingredients. To begin cut the meat into small pieces, the size of a small walnut. Initially, the author recommended to take the neck, but I took the rear foot, i.e. the meat is more lean.
Bacon cut into small pieces and put into a heated container, which we will do mulgikapsad (I took the good old baking dish). In the throes of bacon, that he had melted the fat, then remove it on a plate, and formed a little fat roast meat, 5-7 minutes. If you have more fatty the meat, the bacon can not put and fry meat in small amount of vegetable oil. Now the fire can be turned off, and the meat to flatten on the bottom.
Came the sauerkraut. If you have the cabbage is very salty or acidic, it can be washed. I have a cabbage was, that is, the most it is moderately salty, moderately acidic, so I did not rinse (respectively, I and not salted enough salt in the cabbage. Adjust the amount of salt to taste). Put the cabbage on top of meat, sprinkle with cumin and add a pinch of sugar, about 1 teaspoon without top.