Everett

“Mulgikapsad-Southern Estonian Style Sauerkraut”

Ingredients:

• 2 pounds Sauerkraut
• ¾ cup barley
• 2 pounds marbled roast pork
• 1 teaspoon salt
• 1 apple, cubed
• enough water to cover the ingredients

Procedure:

1. Place the sauerkraut in a large kettle. Add the barley, pork, cubed apple and salt. Add enough water to cover the ingredients. Simmer for 3 hours or until tender. Be sure to check the water level at intervals to prevent burn in the kettle.
   
   
   My Nana Virve, was born in Estonia on July 18th, 1938. She lived in Estonia. Then in world war II, she moved to Germany. When she was 10, she moved to America and went to Lacey Elementary School. She started making Mulgikapsad in her twenties. I like her because she is my grandmother.