Bigus (bigos) is a traditional Polish dish consisting of fresh and sauerkraut with meat and smoked meats. Now there are a huge variety of recipes for this dish. As in our case, every Polish housewife prepares bigus in her own way, using various tricks and culinary secrets accumulated with experience.

We tried to present to your attention a classic recipe for bigus with cabbage and pork, which can be an excellent base for experiments. There is no rigor in the recipe: if you wish, you can add or slightly modify the composition of the products. However, it is worth leaving fresh and sauerkraut, meat and smoked meats unchanged, since these are the main ingredients for a Polish dish.

Ingredients:

• fresh cabbage - 600 g;
• carrots - 1 pc.;
• pork - 400 g;
• smoked sausage (or other smoked meats) - 200 g;
• sauerkraut - 400 g;
• tomato paste - 1 tbsp spoon;
• caraway seeds - ½ tbsp. spoons;
• allspice - 2-3 peas;
• vegetable oil - 2-3 tbsp. spoons;
• prunes - 50-70 g;
• salt to taste;
• dry white wine (or water) - 150 ml.

Bigus classic recipe with cabbage and pork

1. We wash the pork pulp, dry and cut into medium-sized pieces. Cover the bottom of a bulky refractory saucepan with a thin layer of oil and heat it up. We spread the prepared meat on a hot surface.
   
2. While stirring, fry the pork over medium heat. As soon as all the moisture released by the meat has evaporated and the pieces begin to brown, lightly sprinkle them with salt. Next, load the carrots grated with coarse shavings.
   
3. After 3-5 minutes add the sausage cut into small cubes. At this stage, be sure to control the temperature and do not forget to stir the contents of the saucepan! Our task is to fry the ingredients well, but at the same time prevent them from burning!
   
4. 2-3 minutes after adding the sausage, add the ingredients with tomato paste mixed with dry wine or plain drinking water. Add caraway seeds, a few peppercorns and / or other spices of your choice.
   
5. Finely chop fresh white cabbage and load into a saucepan.
   
6. Next, add the sauerkraut. Reduce the heat to a minimum, cover the saucepan with a lid and simmer the bigus components for about 30 minutes. There is no need to add water additionally, since the juice will be quite enough thanks to sauerkraut and fresh cabbage.
   
7. After the specified time, we remove the sample, add salt if necessary. Cut the washed prunes into small pieces and add to an almost ready-made dish. Mix everything and continue to simmer the ingredients over low heat under the lid for another 10 minutes.
   
8. Serve the classic bigus with hot meat and cabbage, adding slices of fresh bread, herbs and / or vegetables. A hearty, warming dish with a piquant sourness and seductive aroma, you can serve it as an independent main course, or as a hearty snack.
   

The classic bigus with meat and cabbage is completely ready! Bon Appetit!

Hot, combining meat and vegetables, healthy and nutritious. Fresh cabbage bigus is known as a Baltic dish, although there are similar dishes in the cuisine of different nations. The Chinese prefer the bigus variation with pork and cabbage marinated in vinegar, while the Germans often stew sauerkraut.

More than one scientific work has been written about the ability of cabbage juice to heal wounds and bruises, strengthen the walls of blood vessels and prevent bronchitis and colds. It is in the fresh leaves that the greatest amount of vitamins and compounds is preserved, therefore Bigus is included in the dietary menu.

The popularity of Bigus was brought about by the addiction of the King of Lithuania Vladislav II Jagiello to him. The ruler of Lithuania, and then of Poland, spent all his free time hunting.

At the halt, the cooks butchered the game and stewed it in cauldrons with cabbage and spices. Usually, what the king likes is widespread. So it happened with fresh cabbage bigus.

Medieval Poland actively traded with Ukraine and Belarus, so the dish first migrated to these lands, and then entered the diet of the inhabitants of Russia and other Europeans.

Perhaps the extraordinary personality of King Vladislav also played a role. He was a prominent political and military figure of his time. During his reign, Lithuania and Poland flourished, which aroused the love and respect of the people, and the dish they adored was prepared on holidays in the homes of its subjects.

General cooking rules

Any meat can be added to the bigus, including chicken and duck. When choosing ingredients, remember that each type of meat is cooked at a different time. Chicken is the fastest stew. Often, for an appetizing aroma and taste, smoked meats or sausages are put in a bigus, and fresh tomatoes for piquancy are replaced with tomato paste.

The classic version of the dish is prepared in two pans. Cabbage with other vegetables and spices is stewed separately from meat. When both components reach a semi-ready state, they are combined into one cauldron. Another way is to first fry the meat, and after 20-30 minutes add chopped carrots, onions and cabbage to it.

Better to take one half serving of fresh cabbage and the other half sauerkraut. The basic recipe is complemented with potatoes for greater satiety or minced meat with rice.

Fresh cabbage bigus - the most delicious dish options

The main rule when cooking bigus is to simmer food until the meat becomes soft and starts to fall apart. The cabbage should be tender too. If there is not enough oil and juice after stewing for a long time, it is permissible to add some water, but the dish should not be liquid.

How to make fresh cabbage bigus to make your family dream of a national Polish dish? You should use different ingredients, change the recipe and modernize your favorite, but the usual hot.

Minced meat and rice are usually used to make meatballs. When you combine these components with cabbage, you get a low-calorie meal containing a set of vitamins and minerals. Minced meat reaches readiness quickly, so cabbage should be added to it literally 5-7 minutes after placing it in the pan.

Composition:

• minced meat - ½ kg;
• rice - 120 g;
• cabbage - ½ kg;
• carrots - 2 pcs.;
• onions - 2 pcs.;
• tomatoes - 3 pcs.;
• butter - 50 g;
• greens - a small bunch;
• salt, ground pepper, spices.

The step-by-step recipe is as follows.

1. Boil the rice in salted water until almost cooked and rinse with cold water so that the cereals do not stick together.
2. Put a frying pan with thick high walls on the fire and melt the butter in it. Fry chopped onions and grated carrots over medium heat, then add the diced tomatoes.
3. After 5 min. put minced meat in a frying pan, season with salt, spices and mix with sautéed vegetables.
4. After waiting for the minced meat to lightly brown, add the chopped cabbage leaves and simmer until tender.
5. In 8-10 minutes. until the dish is finished, add the rice and stir the ingredients.
6. Place the bigus on a large plate, sprinkle with chopped herbs.

The chicken meat is tender, so the bigus will come out especially soft and delicious. Plus, poultry is cheaper than beef, making it a budget meal. The addition of garlic and dried spices, such as hops-suneli, will help enhance the taste.

Composition:

• chicken carcass - 1.5 kg;
• cabbage - 1.5 kg;
• potatoes - 300 g;
• small onion - 2 pcs.;
• tomatoes - 2 pcs.;
• carrots - 1 pc.;
• vegetable oil - 4 tablespoons;
• dried greens - ½ tbsp;
• garlic - 4-5 cloves;
• salt, ground pepper, spices.

The step-by-step recipe is as follows.

1. Prepare the food: butcher the chicken by separating the fillets from the bones and cutting into medium-sized pieces; Dice the tomatoes, grate the carrots, and chop the onions and cabbage separately.
2. Put the pan on the fire and pour the oil into it. Saute the onions, carrots and chopped garlic for 5-7 minutes, then add the chicken pieces. Fry them for 1-2 minutes. and immediately add the cabbage.
3. Simmer the dish for about half an hour, then add the chopped tomatoes, season with salt and spices.
4. After 5 min. add potatoes cut into thin strips and simmer until tender.

With pork

Pork is the most common meat for bigus.

The best choice is a steamed or chilled piece that cooks quickly and stays juicy. The meat of a young pig is distinguished by a light pink hue, there are no yellowish streaks of fat in it.

Composition:

• pork fillet - 1 kg;
• cabbage - 1 kg;
• sauerkraut - 300 g;
• onion - 3 pcs.;
• tomatoes - 3 pcs. (or 300 ml of tomato juice);
• butter - 180 g;
• salt, ground pepper, spices.

The step-by-step recipe is as follows.

1. In a saucepan with thick walls or cauldron, melt half the butter and sauté in it for 4-5 minutes. chopped onions.
2. Cut the pork into small cubes and put on the onion. Fry it on all sides, stirring the pieces.
3. After 8-10 minutes. supplement it with chopped fresh cabbage and washed and carefully squeezed sauerkraut. Last of all, add chopped tomatoes or a paste diluted in water. Stir the ingredients by adding salt and spices.
4. After 45 min. add the remaining butter, cut into pieces, to the bigus.

With sausages

Bigus with sausages will acquire a German flavor, as in Germany sausages are added to many dishes.

Smoked sausages will create an absolutely irresistible aroma. With a similar component, the bigus will be eaten quickly and with pleasure. It is also good as a cold beer snack. It is necessary to take young cabbage so that it is cooked in a short time and the sausages do not fall apart.

Composition:

• sausages - 300 g;
• young cabbage - ½ kg;
• small onion - 2 pcs.;
• tomatoes - 1 pc. (or 30 ml of tomato paste);
• carrots - 2 pcs.;
• vegetable oil - 2 tablespoons;
• dried greens - 1 tsp;
• salt, ground pepper, spices.

The step-by-step recipe is as follows.

1. Pour the oil into the pan and fry the chopped onions and grated carrots for 5-7 minutes.
2. Peel the sausages from the film, cut into thick circles and pour into the pan.
3. After 1-2 minutes. put chopped cabbage to them, mix the ingredients with tomato paste diluted in water or chopped tomatoes. Season with salt, add spices.
4. Simmer for about half an hour until the cabbage is soft.

With potatoes and smoked meats

The danger of smoked foods lies in their ability to induce increased appetite. You can eat too many of them, although the potatoes and meat included in the bigus along with cabbage are high in calories. Nevertheless, this version of the hot will certainly be a success.

Composition:

• smoked meats - 0.5 kg;
• cabbage - 1 kg;
• potatoes - 300 g;
• small onion - 2 pcs.;
• tomatoes - 2 pcs. (or 30 ml of tomato paste);
• carrots - 2 pcs.;
• vegetable oil - 2 tablespoons;
• dried greens - ½ tbsp;
• salt, ground pepper, spices.

The step-by-step recipe is as follows.

1. Pour oil into a frying pan and fry grated carrots and chopped onions in it for 5-7 minutes.
2. Cut the smoked meats into cubes with a side of no more than 0.5 cm and pour them out for frying.
3. After a few minutes, move the smoked meats together and fill the pan with chopped cabbage. Simmer it for 10-12 minutes, then mix with smoked meats, tomato paste diluted in water, salt and spices.
4. Cut the potatoes into thin strips and attach to the bigus for 15-20 minutes. until it is ready, mix the components.

Freezing disturbs the structure of the meat, which makes it lose its juiciness. It is advisable to find fresh meat if the task is to cook a rich and tender bigus at the same time. If the piece was in the freezer, it should be thawed gradually, never pouring water over it.

The characteristic sourness of bigus is given by the addition of sauerkraut, a small amount of wine or tomato paste. Spices should be selected to taste, and sprinkle with fresh chopped herbs on the finished dish.

In terms of its composition, Bigus is a bit like green cabbage soup, therefore, steeped for 24 hours, it will become tastier. While waiting for guests, you can cook hot a day earlier, and reheat before they come.

When using sausages or sausages instead of meat, add water to the pot regularly when stewing. Meat, unlike sausages, produces juice, which is often enough for cooking.

Conclusion

Nowadays, mainly scientists are aware of the glorious deeds of Vladislav II Yagailo, who ruled in the XIV-XV centuries. However, the king and avid hunter has written his name in history for his love of nutritious and tasty bigus. Vladislav's passion for pursuing game was so great that even his tomb is surrounded by sculptures of his favorite dogs and falcons.

Nowadays, you can buy fresh meat for cooking in the store or in the market. The better the components, the better the result will be. Fresh meat and young cabbage are stewed quickly, and they retain useful substances and vitamins.

This is important for the cold season when the body needs support. Strong immunity will protect against diseases and will allow you to enjoy walks along the snow-covered streets and spend leisure time on a skating rink or outside the city.

My name is Julia Jenny Norman and I am an author of articles and books. I cooperate with the publishing houses "OLMA-PRESS" and "AST", as well as with glossy magazines. I am currently helping to promote virtual reality projects. I have European roots, but I spent most of my life in Moscow. There are many museums and exhibitions here that charge you with positive emotions and give you inspiration. In my free time I study French medieval dances. I am interested in any information about that era. I offer you articles that can captivate you with a new hobby or just give you pleasant moments. You need to dream about the beautiful, then it will come true!

Bigos or bigus is a traditional dish of Poland, Russia, Lithuania, Ukraine and Belarus. This dish is considered to be primordially Polish, but if you look at the origins of history, then the Bigus recipe was imported from Lithuania to Poland, and not vice versa.

There are hundreds of options for preparing a delicious dish, while many are completely different from each other. But basically bigus is prepared from sauerkraut, you can also cook it with pork, or with other meat, sausage, potatoes, add stewed cabbage or fresh.

In the spring, when our body is deficient in vitamin C after winter, the recipe for sauerkraut salad helps to replenish it.

But no matter how we tried to keep our cabbage at even the optimum temperature for it, it still becomes a little sour by the end of winter. But this is not a problem, since sauerkraut makes excellent cabbage soup, bigus, lazy cabbage rolls, pies, etc. The recipe for bigus from sauerkraut or fresh cabbage resembles a little hodgepodge if you add different types of meat to it.

You can add ingredients that will suit your taste to bigus made from fresh cabbage (and not only from such as we learned), it can be: spicy herbs, wine, mushrooms, prunes, you can make a combination of fresh and sauerkraut will also be very appetizing. The main thing is to use your imagination and take into account your taste preferences.

Already the finished dish has a thick consistency, a slightly sour taste and the smell of smoked meat. Due to the fact that the bigus does not lose its taste, it is often prepared in reserve in a large bowl and frozen as a result.

How to cook bigus with meat from fresh or sauerkraut?

• Bigus with pork from fresh cabbage
  

To prepare this delicious dish, we take and finely chop 100 g of lard, drown it in a saucepan with a couple of tablespoons of vegetable oil. We put bay leaf and allspice to it. Simmer the bacon until the liquid evaporates and wait until the pieces are browned.

After that, pour 50 ml of tomato juice (or tomato paste + water) into our blank, salt and simmer for another five minutes. Shred a kilogram of white cabbage and add it to the rest of the ingredients in a saucepan. Stir well and simmer until all vegetables are medium soft. Add chopped herbs and garlic to taste. We cook for another five minutes. We serve the dish very hot.

• Fresh cabbage bigus with potatoes
  

Simmer a pound of beef in a cauldron in a little water over low heat, until the water evaporates. After that, add a little vegetable oil and fry our meat a little. Finely chop the onion and two carrots and add it to the meat. Fry the mixture for five minutes. Chop three potatoes at random and place in a cauldron for five minutes.

Now add 200 g of fresh chopped cabbage and wait five minutes, after which it is the turn of sauerkraut, put 300 g and simmer for ten minutes.

Add finely chopped (one at a time) bell peppers and tomatoes when the potatoes and cabbage are soft. Add chopped herbs and salt at the end. Served with fresh or pickled vegetables.

• Bigus with sausage
  

We wash one kg of sauerkraut to get rid of excess sourness. After that, put it in a saucepan and add a glass of water, coarsely grated carrots, your favorite spices, salt and a couple of tablespoons of vegetable oil. We extinguish everything on low heat. Dice two sausages or smoked sausages. Fry it in a pan with chopped mushrooms (300 g) and two onions. Add to vegetables and simmer until soft. Add spices at the end.

In the old days, at the time of our ancestors, there was always a masonry or a clay pot with a bigus in a cold pantry. It turns out that the longer it is infused in a cold place and the more often it is warmed up, the more aromatic and appetizing the dish becomes.

It will be most delicious on the third day. Previously, the recipe for a thick and fatty bigus with fresh cabbage meat was included in the mandatory list of products for long-distance adventures, such as hunting. And this dish was especially desirable for Christmas and Easter.

Now this dish is generally available and you can use it every day for no reason. Ease of preparation is a plus of Bigus. And the ability to vary the ingredients makes it unique every time. Bon Appetit!

A hearty dinner dish - bigus with meat, cook it with chicken, beef or pork, with fresh or sauerkraut.

Bigus (bigos) is a traditional Polish dish consisting of fresh and sauerkraut with meat and smoked meats. Now there are a huge variety of recipes for this dish. As in our case with borscht, every Polish housewife prepares bigus in her own way, using various tricks and culinary secrets accumulated with experience.

We tried to present to your attention a classic recipe for bigus with cabbage and pork, which can be an excellent base for experiments. There is no rigor in the recipe: if you wish, you can add or slightly modify the composition of the products. However, it is worth leaving fresh and sauerkraut, meat and smoked meats unchanged, since these are the main ingredients for a Polish dish.

• fresh cabbage - 600 g;
• carrots - 1 pc.;
• pork - 400 g;
• smoked sausage (or other smoked meats) - 200 g;
• sauerkraut - 400 g;
• tomato paste - 1 tbsp spoon;
• caraway seeds - ½ tbsp. spoons;
• allspice - 2-3 peas;
• vegetable oil - 2-3 tbsp. spoons;
• prunes - 50-70 g;
• salt to taste;
• dry white wine (or water) - 150 ml.

We wash the pork pulp, dry and cut into medium-sized pieces. Cover the bottom of a bulky refractory saucepan with a thin layer of oil and heat it up. We spread the prepared meat on a hot surface.

While stirring, fry the pork over medium heat. As soon as all the moisture released by the meat has evaporated and the pieces begin to brown, lightly sprinkle them with salt. Next, load the carrots grated with coarse shavings.

After 3-5 minutes add the sausage cut into small cubes. At this stage, be sure to control the temperature and do not forget to stir the contents of the saucepan! Our task is to fry the ingredients well, but at the same time prevent them from burning!

2-3 minutes after adding the sausage, add the ingredients with tomato paste mixed with dry wine or plain drinking water. Add caraway seeds, a few peppercorns and / or other spices of your choice.

Finely chop fresh white cabbage and load into a saucepan.

Next, add the sauerkraut. Reduce the heat to a minimum, cover the saucepan with a lid and simmer the bigus components for about 30 minutes. There is no need to add water additionally, since the juice will be quite enough thanks to sauerkraut and fresh cabbage.

After the specified time, we remove the sample, add salt if necessary. Cut the washed prunes into small pieces and add to an almost ready-made dish. Mix everything and continue to simmer the ingredients over low heat under the lid for another 10 minutes.

Serve the classic bigus with hot meat and cabbage, adding slices of fresh bread, herbs and / or vegetables. A hearty, warming dish with a piquant sourness and seductive aroma, you can serve it as an independent main course, or as a hearty snack.

The classic bigus with meat and cabbage is completely ready! Bon Appetit!

Recipe 2: how to cook bigus with meat (with photo)

In this photo recipe, I will tell you in detail how to cook bigus with meat at home without wasting a lot of time. Any meat can be used for bigus: beef, chicken or pork are fine. Also, to make a delicious bigus, we need rice and cabbage, which make this dish so beloved.

• Meat - 300-400 gr.;
• Onions - 1 pc.;
• Sauerkraut - 0.5 liters;
• Tomato sauce - 2-3 tbsp spoons;
• Salt to taste;
• Ground black pepper - to taste;
• Water - 200-250 ml.;
• Rice - 100 gr.;
• Vegetable oil - for frying.

You can use any meat for bigus that is available. This can be chicken, pork, or beef. It needs to be cut into small pieces, for example, 2 × 3 centimeters, salt, add black pepper to taste and mix.

Heat vegetable oil in a frying pan and send the meat there. Cover, fry for 2-3 minutes.

While the meat is cooking, peel and chop the onions.

Steam with the meat, keep on fire for a few more minutes and add the rest of the ingredients. Fry the meat until half cooked, until a golden crust appears.

Rinse the rice under running water, drain and let it drain. Send to the pan for meat.

Send sauerkraut there, squeeze it out beforehand. If it is very acidic or very salty, rinse it with cold water.

Add tomato paste or sauce, you can use fresh or canned tomatoes, they must first be very finely chopped. You can grate them: you get mashed potatoes, but the peel remains in your hands.

Mix all ingredients. Cover with a lid, make the fire as quiet as possible and simmer the bigus with meat for 40-60 minutes. During this time, the rice and meat will be completely cooked, and the cabbage will become soft.

Taste and add salt to the dish to taste. Stir and keep on fire for a couple of minutes.

Add garlic and bay leaf at the end of cooking.

Bigus made from meat, cabbage and rice is served as a separate dish, with a slice of bread. Delicious and satisfying.

Recipe 3, step by step: bigus with meat and fresh cabbage

Bigus recipe with fresh cabbage meat. Delicious stewed fresh cabbage with beef. It is especially tasty when it gets cold. Usually bigus is served with boiled potatoes or rice. You can just eat cabbage with bread very tasty and satisfying.

• 400g of beef (fatter is better).
• Half a head of fresh cabbage.
• 2 medium sized carrots.
• 4-5 onions.
• 4 tbsp. tomato paste.
• Greens (dill, parsley, basil).
• Salt, ground black pepper.
• Water.
• Vegetable oil.

Cut the beef into small pieces.

We cut the onion into thin rings.

Three carrots on a coarse grater.

Pour oil into the cauldron and heat well. We spread our meat, salt, pepper and fry for 1 minutes.

Then add the onion and fry until soft.

After we spread the carrots and

also fry until soft.

As everything is fried with us, we spread the chopped cabbage.

Add tomato paste and pour in water so that it practically covers the cabbage.

Then add the greens.

We try it for salt, if necessary, add salt.

We cover our bigus with a lid and simmer over low heat for about 30-40 minutes.

Bigus with fresh cabbage is ready. Bon Appetit!

Recipe 4: bigus with chicken and sauerkraut

• chicken - 500 g;
• sauerkraut - 1 liter can;
• carrots - 1 pc.;
• onion - 1 head;
• tomato paste - 2 tbsp l .;
• sunflower oil - for frying

Wash the chicken meat, cut into small pieces, I used the wings, backs and part of the breast. Put to cook in a brazier.

Pour sunflower oil on the bottom, put the meat pieces with salt, pepper, cover with a lid and simmer until the meat is almost ready.

Peel the carrots, wash and rub on a coarse grater, peel, wash and chop the onion.

When the meat is almost cooked, add carrots and onions and fry with the meat for about 10 minutes.

Add cabbage, salt, pepper,

pour in water or meat broth

and cook for 30 minutes, add tomato paste

mix and simmer for another 10 minutes. Add greens and mix.

We put it on a plate and our dish is ready.

Recipe 5: how to cook bigus with meat and cabbage

Bigos (bigus) is a national second dish of all Slavic peoples, which is made from cabbage and meat. There are a lot of options for making bigos, like borscht, - each housewife has a different recipe.

• Pork - 500 g
• Onions - 2-3 pcs.
• Large carrots - 1-2 pcs.
• Fresh cabbage - 0.5-1 kg
• Sauerkraut (optional) - 0.5 kg
• Pitted prunes (optional) - 200-300 g
• Salt to taste
• Ground black pepper
• Laurel leaf
• Ground pepper mixture

For bigos, it is best to use pork with layers of fat to prepare the dish without adding oil.

Bigos is made mainly from sauerkraut, but I will use fresh. You can also combine half fresh and half sauerkraut.

We do not cut the meat into very small pieces, because it will fry and decrease in volume.

Cut the onion into thin half rings.

Rub the carrots on a fine grater.

Thinly chop the cabbage.

In a dry frying pan, fry the meat on both sides over a slightly above medium heat, without covering.

When the meat is fried, salt and add the onion. Do not stir, cover and simmer for 3-4 minutes. Then remove the lid and fry the onion until golden brown. Add spices.

We also send carrots there. (If you are using lean meat, then at this stage you need to add oil, because carrots absorb a lot of fat.)

When the carrots are cooked, remove the bay leaf and add the cabbage. Stir, cover and simmer for 20-30 minutes.

If necessary, salt the stewed cabbage with meat and stir. (Optionally, you can add prunes to the bigos and simmer for another 5 minutes.)

Bigos is ready! Bon Appetit!

Recipe 6: bigus with rice, cabbage and meat (step by step)

Bigusa + recipe with sauerkraut meat is a Polish dish. The Bigus is somewhat reminiscent of a hodgepodge: it traditionally includes pieces of smoked sausages, sausages, brisket and other meat delicacies. And according to the technology of making bigus, first of all, it is closer to ordinary pilaf. Interestingly, it is useful to add a little prunes or pieces of dried apples to the bigus - unusual, right? It can also be made with any meat, and even without it. Today we will make sauerkraut bigus!

• Sauerkraut - 1.5 cups
• Pork - 300 g
• Bulb onions - 1 pc.
• Carrots - 1 pc.
• Vegetable oil - 2 tbsp. l.
• Seasoning - 1 tbsp. l.
• Rice - 1 glass

To make sauerkraut bigus, we need a piece of fatty pork. We cut it into pieces, a little larger than for pilaf. Separately cut the fatty parts of the meat smaller and put in a deep frying pan or in a roasting pan for heating. After 5-7 minutes, add the rest of the meat and a little vegetable oil. Fry pork over low heat.

Peel one medium onion, chop it and add it to the skillet.

Rinse and peel small carrots and cut them into small wedges. Add the carrots to the skillet and mix the contents.

We continue to simmer meat with vegetables over low heat.

Prepare 2 cups sauerkraut, 1 cup rice and some seasoning for any meat, salt to taste.

Add cabbage, rice, a tablespoon of seasoning to the pan and pour 2 cups of boiling water. Return the pan to medium heat. Stir the contents of the pan and reduce the heat. Cover the pan with a lid. We monitor the presence of water in the pan, if it quickly boils away, you need to add boiling water. Check the readiness of the sauerkraut bigus by looking at the rice.

When the rice is still a little hard, you can remove the pan from the heat. The dish should stand under the lid for about 10 minutes. The rice will take in the rest of the water.

Sauerkraut bigus is ready! We serve the dish on the table in a large, deep common dish. It can be garnished with fresh dill slices. Bigus is a hearty and tasty food that will energize you. Bon Appetit!

Recipe 7: bigus with meat and mushrooms in a slow cooker

We offer you to cook Bigus in a multicooker. For this, a recipe with a photo has been prepared step by step. You can also add the following products to the dish: smoked sausage, prunes, mushrooms, seasonings, spices and smoked meat. And some cooks prefer to add a little wine to the bigus. So the dish turns out to be more aromatic and more original in taste.

The dish is easy to prepare, but the process itself takes a considerable amount of time. The result will pleasantly surprise you, because the dish combines rather unusual products. Agree, not every day you eat cabbage with prunes. But nevertheless, the result is simply amazing.

• 0.200 kg Sauerkraut
• 0,350 kg of fresh cabbage b / c
• 0.500 kg Pork pulp without lard
• 0.300 kg Fresh mushrooms
• 50-70 gr Tomato paste
• 60-80 gr Prunes
• ¼ Art. Melted lard
• 2 tooth. Garlic
• 2 pcs Carrots
• 1 pc Bulbs
• To taste of Spices, seasonings and salt

Take onions, carrots, garlic - peel and wash. Pork needs to be cut: cut off the films and excess fat, rinse under cold water. Then pat it dry with a paper towel. Cut the pork into portions of your choice. Take fresh white cabbage, chop it. Grate the carrots, and cut the onion into small cubes with a knife. Wash the mushrooms and cut into plates. Wash the prunes. You do not need to steam it with boiling water. Chop the garlic into thin slices, and pour the sauerkraut into a bowl, measuring 200 grams.

Turn on the multicooker for the "Frying" program, put them in a dry bowl of the appliance - let them let the moisture in. It should evaporate. Then add some vegetable oil or butter, add garlic and onion to the mushrooms and fry the ingredients together for about 7 to 10 minutes on the same program.

When the mushrooms, onions, and garlic are done, transfer them to a convenient bowl or plate. Wipe the multicooker bowl (if necessary). Put the lard on the bottom of the device - let it warm up well. Do not change the cooking program while you are working with "Searing". Put the pieces of pork on the hot melted bacon. Fry them until golden brown. This will take about 20 minutes of your time. Fry the meat under the open lid, stirring occasionally. Then put 200 grams of sauerkraut in a slow cooker and pour in some boiled hot water. Close the lid of the device and continue cooking the dish on the STEWING program.

After 20 - 25 minutes, put fresh cabbage and tomato paste in the multicooker bowl. Mix everything. Add a little more water if necessary.

Meat with cabbage should be cooked in a slow cooker for another 25 minutes. Then open the lid of the device and add mushrooms, carrots, spices and prunes fried with onions and garlic. Salt the dish and stir. Add some water. You need it as much as you want to get the liquid in the dish in the final result of cooking.

You need to cook bigus all on the same STEWING program for another 25 - 30 minutes. The finished dish should be served hot. It can be eaten with or without a side dish. Mashed potatoes, rice, buckwheat and pasta are perfect as a side dish.

Recipe 8: how to cook bigus with chicken and potatoes

Fresh cabbage bigus with potatoes is a delicious, nutritious and very satisfying dish. It is based on chopped fresh or sauerkraut. To improve the taste and add variety, various vegetables or meat, sausages are often added.

In this recipe, chicken fillet is used as the meat component, which, of course, facilitates and simplifies the cooking process.

• 450-600 grams of chicken fillet;
• 1-2 onions,
• 1-2 carrots,
• 1 head of fresh, medium-sized cabbage,
• 4-5 tomatoes or half a glass of tomato juice;
• 5-6 potatoes;
• 2-3 large cloves of garlic;
• vegetable oil for frying;
• salt to taste;
• ground black pepper.

Chop the peeled onion and sauté in refined vegetable oil until lightly golden brown.

Then cut the washed and peeled carrots into thin strips and add to the onion. Fry over medium heat.

Rinse the chicken fillet and cut into small cubes. Also, add to vegetables, fry. Instead of chicken, you can use lean pork or veal pulp, but in this case, it will need to be thermally processed for longer. Sprinkle with salt and pepper and continue simmering. You can add your favorite spices.

Cut the prepared peeled potatoes into medium-sized cubes and add to the onions and carrots. Fry until golden brown for 5 - 7 minutes, according to the bigus recipe with fresh cabbage.

In the meantime, wash and clean the cabbage from dry and sluggish leaves. Then chop it into strips, salt and crush a little so that it lets out the juice. Pour the prepared cabbage into the pan with meat and vegetables, cover with a lid for 5 minutes to soften the cabbage leaves. Simmer over medium heat, stirring occasionally. Add a little vegetable oil if necessary.

After pouring in the tomato or diluted tomato paste, mix all the ingredients. To give the bigus a pleasant appetizing acidity, you can use sauerkraut instead of tomato. Simmer the bigus on a low open fire for about 15 - 20 minutes, stirring so that it does not burn.

And the final touch: finely chop the garlic and before turning off the heat, add to the pan with the bigus, mix and let it brew before serving for 15 - 20 minutes. You should not cover the finished dish with a lid, otherwise it will damp and look like simple boiled cabbage.

Fresh cabbage bigus with chicken and potatoes, serve with sour cream-tomato sauce or regular sour cream, season with chopped dill and parsley.

Recipe 9, simple: fresh cabbage bigus with minced meat

Bigus recipe with fresh cabbage meat. Stew Bigus for a long time and best of all over low heat under a lid. So that the cabbage does not burn and all the ingredients come to readiness in the same way. Bigus can be served both warm and cold.

• minced beef 200 g
• onion 1 pc.
• vegetable oil 2 tablespoons
• cabbage 200 g
• tomato 1 pc.
• garlic 2 tooth.
• chili pepper 1 pc.
• salt to taste
• ground black pepper to taste

5-7 servings

80-90 minutes

215-256 kcal

5 /5 (1 )

Bigus (also often called bigos) is a famous dish, which is finely chopped white cabbage, stewed with various types of meat. It has long been believed that the classic recipe for bigus with fresh cabbage was developed in Poland, however, in our time, researchers are divided: some of the historians believe that the product was originally invented in Lithuania, and got to Poland some time later.

Be that as it may, this dish amazes the imagination of those who like to eat hearty and tasty food, since the bigus fully meets these criteria. Today I will submit to your judgment the best Russian and Polish traditional recipes with a photo of bigus (bigos) from fresh and sauerkraut with pork and beef.

Bigus recipe with fresh cabbage meat

Kitchen tools: a spacious saucepan with a volume of 4 liters or more, several cutlery (knives, forks, spoons), three or four bowls of different capacities, a frying pan with a non-stick coating, kitchen towels, potholders, a spatula, a cutting board, kitchen scales.

Ingredients

How to choose the right ingredients

• To make the bigus great, it is desirable include both fresh and sauerkraut in the ingredients... If you do not have the opportunity to purchase the latter, choose sugar-free tomato paste for the recipe, as acidic as possible.
• It is believed that real bigus won't work without wine... As a last resort, Madeira can be replaced with sherry, however, if you are determined to get acquainted with the classic taste of this dish, such changes in the recipe are highly undesirable.
• Instead of champignons, you can choose oyster mushrooms, and hunting sausages can be replaced with smoked sausage in the amount of 150-180 grams.

1. Finely chop 100-150 g of sauerkraut, this must be done to make the bigus easier to eat.
   
2. Pour 50-80 ml of purified water into a saucepan and put prepared sauerkraut there.
   
3. Cover the dishes with a lid and put them on medium heat.
   
4. We chop fresh cabbage in the amount of 750-800 g with a knife or using special cutting devices.
   
5. As soon as the mass in the pan has warmed up well, put the fresh cabbage in it on top of the sauerkraut and in no case stir it.
   
6. Cook the contents of the pan for about ten minutes, then add 25-30 ml of tomato paste and stir the mixture.
   
7. Cover the container with a lid again and reduce the heat to minimum. We simmer the mass for about ten minutes.
   
8. Peel the onion and cut it into strips.
   
9. We wash 10-12 pcs. champignons and divide each into cubes.
   
10. Pour 25-35 ml of sunflower oil into the pan and heat it up.
    
11. Put the prepared onion in a frying pan, fry it for about three minutes.
    


12. We send the prepared meat to the onion, mix and simmer the mass for another five minutes. Do not forget to stir the mass with a spatula from time to time
    
13. We shift the meat and onions into a saucepan with cabbage.
    
14. I don't wash the pan, but pour the prepared mushrooms into it. Fry them for about three minutes over high heat, then add 1 celery stalk, cut into small pieces.
    
15. Cook the mass for another five minutes, then remove it from the stove and let it cool slightly.
    
16. Let's go back to the bigus being prepared: mix it well, add 11-12 prunes and a mixture of mushrooms with celery, and also lightly salt. Then we cover the pan with a lid, we continue to simmer the mass over low heat. If necessary, you can pour some more water into the bigus.
    
17. Coarsely chop the sausages in the amount of 5-6 pieces and send them to the freed pan, it is advisable not to add sunflower oil anymore.
    
18. Fry the sausages for about three minutes on all sides and also send them to the pot with the bigus being prepared.
    
19. Add pepper and table salt, as well as about 100 ml of Madeira and bay leaves. Simmer for about an hour, then pour in the remaining 100 ml of wine.
    
20. Stir the bigus and cook it under a closed lid for another ten minutes.
    

Bigus recipe video with fresh cabbage meat

On the proposed video, you can consider in detail the step-by-step process of preparing a delicious bigus.

The classic recipe for bigus (bigos) in Polish

Cooking time: from 60 to 75 minutes.
Servings: 6-7.
Calorie content per 100 grams: 225-280 kcal.
Kitchen tools: a spacious saucepan with a volume of 4 liters or more, a smaller pan with a volume of 2 liters or more, several cutlery (knives, forks, spoons), three or four bowls of different capacities, a frying pan with a non-stick coating, kitchen towels, oven mitts, a slotted spoon, a cutting board, kitchen scales.

Ingredients

Step by step cooking process

1. Put sauerkraut in the amount of 1.5 kg on a cutting board and chop finely with a knife. You can also use a food processor with special attachments.
   
2. We shift the prepared cabbage into a saucepan, fill it with 900 ml of hot water.
   
3. Add 3 bay leaves, 5 allspice peas and 40 g prunes.
   
4. Stir the mixture slightly, cover the pan with a lid and put it on moderate heat.
   
5. Simmer the bigus for about 40 minutes, remembering to stir from time to time.
   
6. Pour 30 g of dried mushrooms with 100 ml of hot water, mix, let it brew. After that, chop the mushrooms with a knife, save the mushroom broth, we still need it.
   
7. Coarsely chop 2 onions and 250 g of sausage.
   
8. Cut into small cubes 150 g of bacon, 250 g of beef and 200 g of pork.
   
9. Heat 25-30 ml of sunflower oil in a frying pan and fry the onion and sausage in it.
   
10. Pour 1 liter of hot water into the second pan and boil the prepared pork with beef in it. The process will take approximately twenty minutes.
    
11. Put the finished meat, chopped mushrooms and fried onions with sausage into a saucepan with stewed cabbage, mix.
    
12. Simmer the mass for about twenty minutes, then pour in 150-170 ml of wine, add pepper, salt, 25 g of caraway seeds and 7 g of marjoram.
    
13. Mix again and cook the bigus for another ten minutes. If you think that there is too little liquid in the saucepan, add the mushroom broth to it.
    

Bigos recipe video in Polish

From this video you can learn more about all the intricacies of making Polish Bigus.

We coat the multicooker bowl with 25-30 ml of sunflower oil and put all the prepared ingredients in it.

Pour in salt and pepper, add 300 ml of purified water.

We set the "Extinguishing" mode for about twenty minutes. After the indicated time, open the lid and taste meat and cabbage for salt.

At the end of the program, let the mass stand for ten minutes under a closed lid.

Video of a traditional recipe for bigos in a slow cooker

In the video presented to your attention, all the details of the preparation of a delicious bigos are presented.

Useful information

• Also try to prepare a very simple and quick dish, famous for its unusually mouth-watering appearance.
• Also, pay attention to the great option, which has an amazingly memorable taste and wonderful aroma.