{"id":11802,"date":"2025-09-14T19:01:16","date_gmt":"2025-09-14T16:01:16","guid":{"rendered":"https:\/\/andrestover.com\/?p=11802"},"modified":"2025-09-14T19:01:17","modified_gmt":"2025-09-14T16:01:17","slug":"sauerkraut-with-pork-and-barley","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/sauerkraut-with-pork-and-barley\/","title":{"rendered":"Mulgikapsad"},"content":{"rendered":"\n

Kui keegi sooviks valmistada Eesti v\u00e4ga traditsioonilist rooga, siis selleks on kindlasti mulgikapsad. Eesti talurahva hulgas on seda valmistatud arvatavasti alates 19 sajandist. Algul oli see L\u00f5una-Eesti talurahvaroog, hiljem levis see \u00fcle Eesti. Seda rooga valmistatakse ka praegusel ajal paljudes peredes. Valmistamisviisid on erinevad, osad valmistavad neid kapsaid kindlasti ahjus, teised j\u00e4lle pliidil, kasutatakse ka nende meetodite seguvariante. Minu vanaema valmistas neid pliidil ja see variant, mida ma siin postitan on valmistatud mu ema poolt kasutades vana perekonna retsepti. Mulgikapsaid tasub valmistada rohkem, sest m\u00f5ni p\u00e4ev seistes muutuvad need \u00fcha maitsvamaks.<\/p>\n\n\n\n

Valmistamise aeg: 3 tundi
Tase: Keskmine
Kogus: Umbes 3,5 kuni 4 kg mulgikapsaid<\/mark><\/p>\n\n\n\n

Koostisosad:<\/span>
Umbes 2 kg hapukapsaid
1,5 kg l\u00e4bikasvamud sealiha
Umbes 150 g odrakruupe \u00fcle\u00f6\u00f6 leotatult
Vajadusel meresoola
Soovi korral natuke suhkrut
Soovi korral 1 spl k\u00f6\u00f6mneid<\/p>\n\n\n\n

Keedetud kartuleid serveerimiseks<\/p>\n\n\n\n

Valmistamine:<\/span><\/p>\n\n\n\n

    \n
  1. Leota odrakruupe \u00fcle\u00f6\u00f6 k\u00fclmas vees.<\/li>\n\n\n\n
  2. Pigista hapukapsaid kuivemaks, see aitab eemaldada liigset hapusust. Selle toidu valmistamisel on mitmeid punkte, kus maitseid saab korrigeerida ja kindlaid koguseid on keeruline ette anda.<\/li>\n\n\n\n
  3. Vala pool hapukapsastest paksup\u00f5hjalisse keedupotti, aseta kapsaste peale l\u00e4bikasvanud liha t\u00fckid ning kata uuesti kapsastega. Nende kihtide vahele v\u00f5id raputada kergelt suhkrut ja soola, aga soola v\u00f5i ka vajadusel lisada hiljem, sest hapukapsad on ise nagunii k\u00fcllaltki soolased.<\/li>\n\n\n\n
  4. Vala kapsad , vala juurde vett nii, et kapsad on veega kaetud lase keema ja maitse. Vajadusel korrigeeri maitseid.<\/li>\n\n\n\n
  5. Kata kapsaste kiht leotatud kruupidega, lisa vett kuni k\u00f5ik on t\u00e4pselt kaetud, kata kaanega ja hauta umbes 3 tundi.<\/li>\n\n\n\n
  6. Kui kapsad on pehmed, siis \u00f5ngitse lihat\u00fckid kapsaste seest v\u00e4lja ja t\u00f5sta k\u00f5rvale ja kasuta serveerimisel.<\/li>\n\n\n\n
  7. Sega kapsad kruupidega l\u00e4bi, maitsesta vajadusel meresoola ja suhkruga.<\/li>\n\n\n\n
  8. Serveeri keedetud kartuliga ning l\u00f5ika juurde kapsastega keedetud liha.
    Valmis!!<\/li>\n<\/ol>\n\n\n\n
    \"\"<\/figure>\n
    \n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

    Kui keegi sooviks valmistada Eesti v\u00e4ga traditsioonilist rooga, siis selleks on kindlasti mulgikapsad. Eesti talurahva hulgas on seda valmistatud arvatavasti alates 19 sajandist. Algul oli see L\u00f5una-Eesti talurahvaroog, hiljem levis see \u00fcle Eesti. Seda rooga valmistatakse ka praegusel ajal paljudes peredes. Valmistamisviisid on erinevad, osad valmistavad neid kapsaid kindlasti ahjus, teised j\u00e4lle pliidil, kasutatakse ka […]<\/p>\n","protected":false},"author":1,"featured_media":11804,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,773],"tags":[559,628,473],"class_list":["post-11802","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","category-nostalgic-foods","tag-barley-groats","tag-cabbage","tag-estonia","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.0","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/11802","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=11802"}],"version-history":[{"count":14,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/11802\/revisions"}],"predecessor-version":[{"id":11818,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/11802\/revisions\/11818"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/11804"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=11802"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=11802"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=11802"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}