Cabbage
Description
Preparing "Mulgi" cabbage is very simple. All ingredients are layered and baked in the oven until done. Instead of pork, you can use any meat; over the years, the recipe has evolved, and even chicken versions can be found, but that's a matter of personal preference. One thing I can say for sure—it's definitely delicious, and your family will absolutely love it.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Rub the meat with salt and spices. You can use any part of the carcass, but it's best to choose meat with some fat.
- 3
Step 3
Rinse the grain and soak it for several hours, or leave it overnight. I prepare the grain as follows: rinse it, pour boiling water over it, bring to a boil, then remove from the heat and let it sit for 2 hours until swollen.
- 4
Step 4
Rinse the cabbage under running water and squeeze out the moisture. If your cabbage is not sour, skip this step.
- 5
Step 5
The dish is prepared in a large ceramic pot, in individual ramekins, or even in a cauldron on the stove over the lowest heat. I cook it in an oven-safe dish, simply covering it tightly with foil. Place the sauerkraut as the first layer.
- 6
Step 6
Place the meat on top of the cabbage. Put the meat in one whole piece; do not cut it into small pieces. If the piece is very large, it is acceptable to cut it into only 2-3 parts.
- 7
Step 7
Next, spread the grain over the meat, add salt to taste (you can add a little sugar), and pour boiling water over everything. The water should just barely cover the meat. Cover the container with a lid or foil and cook in the oven at 180 degrees Celsius for 1.5 hours.
- 8
Step 8
The "Mulgi" cabbage is ready. It is customary to serve the dish with boiled potatoes and fried onions.