What's so great about this dish? Bigus (bigos) can be prepared from any meat, sausages or sausages, take fresh or sauerkraut (or both together), optionally add your favorite spices, tomato paste or tomatoes. As you can see, when preparing bigos, each housewife can give free rein to her imagination and cook her own, special bigos.
Today we will cook bigus from fresh cabbage with meat. You can use your favorite spices, I used some paprika and spicy pepper. Meat - pork, but it is quite possible to take beef.
Spasser on vegetable oil, first chopped onion for 1-2 minutes, then add grated carrots to it.
While the vegetables are browning, cut the washed and dried meat into medium pieces, add it to the onions and carrots. At this stage, you can add pepper and spices, I prefer salt later.
Stir, cover and fry the meat with vegetables for 10 minutes, stirring occasionally. In the meantime, chop the cabbage. Let's add it to the pan.
Pour water about half the height (250-300 ml), salt, cover with a lid and simmer over low heat for 30-40 minutes, making sure that the water does not boil away (add more water if necessary). Finely chop the tomato, after removing the skin from it. If there is no tomato, you can add tomato juice or 1-2 spoons tomato paste. The tomato gives the right sourness to the bigos. I added more garlic and a few rings of hot pepper.
Stir, cover with a lid and stew the cabbage with meat for another 5-7 minutes, you can add a bay leaf. Here is our bigos from fresh cabbage and ready, please to the table! Fragrant, satisfying, rich bigus from fresh cabbage with meat will appeal to your family. Add your favorite herbs and serve. I have fresh Chinese garlic leaves straight from the garden, very fragrant!
As you can see, cooking bigus is not at all difficult, and the dish turns out great! Bon appetit!
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 different types meat. It has long been believed that classic recipe bigusa with fresh cabbage was developed in Poland, but nowadays researchers are divided in opinion: some of the historians believe that the product was originally invented in Lithuania, and came to Poland some time later.
Be that as it may, this dish strikes the imagination of those who like to eat hearty and tasty, since bigus fully meets these criteria. Today I present to you the best Russian and Polish traditional recipes with a photo of bigus (bigos) from fresh and sauerkraut with pork and beef.
Bigus recipe with meat from fresh cabbage
Kitchen tools: a capacious 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
| Fresh white cabbage | 750-800 g |
| Sauerkraut | 100-150 g |
| Onion | 1 PC. |
| Champignon | 10-12 pcs. |
| Pork (neck) | 450-500 g |
| tomato paste | 25-30 ml |
| Celery | 1 stem |
| Black peppercorns | 8-10 pcs. |
| Hunting sausages | 5-6 pcs. |
| Prunes | 11-12 pcs. |
| Sunflower oil | 25-35 ml |
| Madeira | 200 ml |
| Bay leaf | 1 PC. |
| Salt | taste |
| Purified water | 50-80 ml |
How to choose the right ingredients
- In order for the bigus to turn out well, 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 sour as possible.
- It is believed that real bigus will not work without wine. In extreme cases, 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, a hunting sausages it is allowed to replace with smoked sausage in the amount of 150-180 grams.
- Finely chop 100-150 g sauerkraut, this must be done so that the bigus is more convenient to eat.
- Pour 50-80 ml of purified water into the pan and put the prepared sauerkraut there.
- Cover the pot with a lid and put it on medium heat.
- We chop fresh cabbage in the amount of 750-800 g with a knife or with the help of special cutting devices.
- As soon as the mass in the pan is well warmed up, put fresh cabbage on top of sauerkraut in it and in no case do not mix.
- Boil the contents of the pan for about ten minutes, then add 25-30 ml of tomato paste and stir the mass.
- Cover the container again with a lid and reduce the heat to a minimum. Simmer for about ten minutes.
- We clean the onion from the husk and cut it into strips.
- We wash 10-12 pcs. mushrooms and divide each into cubes.
- Pour 25-35 ml into the pan sunflower oil and warm it up.
- Put the prepared onion in the pan, fry it for about three minutes.
- We send the prepared meat to the onion, mix and simmer the mass for another five minutes. Do not forget to stir the mass from time to time with a spatula.
- We shift the meat with onions into a saucepan with cabbage.
- I do not wash the pan, but pour the prepared mushrooms into it. Fry them for about three minutes over high heat, then add 1 stalk of celery, cut into small pieces.
- Cook the mass for another five minutes, then remove from the stove and let cool slightly.
- Let's return to the upcoming bigus: mix it well, add 11-12 pieces of prunes and a mixture of mushrooms with celery, and also lightly salt. Then cover the pan with a lid, continue to simmer the mass over low heat. If necessary, you can pour a little more water into the bigus.
- Coarsely chop sausages in the amount of 5-6 pieces and send them to the vacated pan, it is advisable not to add sunflower oil anymore.
- Fry the sausages for about three minutes on all sides and also send them to the pan with the upcoming bigus.
- Add pepper and table salt, as well as about 100 ml of Madeira and bay leaf. Stew the mass for about an hour, then pour in the remaining 100 ml of wine.
- We mix the bigus and cook it under a closed lid for another ten minutes.
Bigus recipe video with meat from fresh cabbage
On the proposed video you can see in detail step by step process cooking delicious bigus.
The classic recipe for bigus (bigos) in Polish
Time for preparing: 60 to 75 minutes.
Servings: 6-7.
Calories per 100 grams: 225-280 kcal.
Kitchen tools: a capacious saucepan with a volume of 4 liters or more, a smaller saucepan 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, potholders, slotted spoon, cutting board, kitchen scales.
Ingredients
| Sauerkraut | 1.5 kg |
| Red wine | 150-170 ml |
| Onion | 2 pcs. |
| Sunflower oil | 25-30 ml |
| Bay leaf | 3 pcs. |
| Caraway | 25 g |
| Marjoram | 7 g |
| Allspice | 5 pieces. |
| Prunes | 40 g |
| dried mushrooms | 30 g |
| Black pepper | taste |
| Salt | taste |
| Beef (pulp) | 250 g |
| Semi-smoked sausage | 250 g |
| Bacon | 150 g |
| Pork (shoulder) | 200 g |
| Hot water | 2 l |
Step by step cooking process
- Put sauerkraut in the amount of 1.5 kg on a cutting board and finely chop with a knife. You can also use food processor with special fittings.
- We shift the prepared cabbage into a saucepan, pour it with 900 ml hot water.
- Add 3 bay leaves, 5 peas of allspice and 40 g of prunes.
- Lightly mix the mass, cover the pan with a lid and put it on moderate heat.
- We simmer the bigus for about 40 minutes, not forgetting to stir from time to time.
- Pour 30 g dried mushrooms 100 ml of hot water, mix, let it brew. After that, we chop the mushrooms with a knife, save the mushroom broth, we still need it.
- Coarsely chop 2 onions and 250 g of sausage.
- Cut into small cubes 150 g of bacon, 250 g of beef and 200 g of pork.
- Heat 25-30 ml of sunflower oil in a frying pan and fry the onion and sausage in it.
- 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.
- We transfer the finished meat, chopped mushrooms and fried onions with sausage into a saucepan with stewed cabbage, mix.
- We simmer the mass for about twenty minutes, then pour in 150-170 ml of wine, add pepper, salt, 25 g of cumin and 7 g of marjoram.
- Mix again and cook bigus for another ten minutes. If it seems to you that there is too little liquid in the pan, add mushroom broth to it.
Polish bigos recipe video
From this video you can learn more about all the intricacies of cooking Polish bigus.
Description
A traditional dish Polish cuisine. Although it is cooked in many countries and most often the specifics of this cooking are practically the same, but everywhere and always there are subtleties.
Today we will cook bigus from a piece of juicy young veal at home. And to make the process even easier, we have prepared a very affordable step by step recipe cooking bigus with photo.
Instead of veal, you can safely use any other meat, but keep in mind that the cooking time of such bigus will depend entirely on the cooking time of the selected meat.
The combination of sauerkraut and fresh cabbage is a classic for bigus and is very often used in its preparation.
Dried fruits are also an integral part of the bigus recipe: in our case, we will use large prunes.
As spices for bigus with meat, it is enough to use freshly ground black pepper, salt and a couple of bay leaves. You can diversify the list of these seasonings according to your desire and taste.
Let's start cooking bigus with meat.
Ingredients
-
(600 g) -
(500 g) -
(400 g) -
(1 PC.) -
(1 PC.) -
(150 g) -
(2 pcs.) -
(taste) -
(for roasting)
Cooking steps
We wash all the available meat for making bigus under cold running water, then dry it with a paper towel and only after that we cut it into neat medium-sized cubes as shown in the photo.
We heat the pan with a small amount of vegetable oil, put the pieces of veal on it and fry on all sides until a confident golden brown, salt to taste and at will, do not cover with a lid.
A fairly large onion is peeled and cut into fairly small cubes or as you like. We send the onion slices to the pan to the already sufficiently fried veal. Cook the onion until soft and golden brown, stirring constantly the contents of the pan.
We clean and chop the carrots in any way convenient for you: with a sharp knife or on a coarse grater. Pour the carrots into the pan, mix it with meat and onions. Lightly fry.
The required amount of fresh cabbage is very finely chopped with a knife or on a special grater.
After that, add chopped fresh white cabbage to the ingredients. Salt and pepper thoroughly mixed ingredients to taste, add the indicated amount of bay leaves. We continue to cook the contents of the pan over medium heat. Fresh cabbage shrinks and shrinks very quickly. Simmer the bigus for 15 minutes.
Choose sauerkraut for making bigus, which will be a little sour: so you don’t have to add it to the dish lemon juice. Squeeze the sauerkraut and add it to the pan. Continue to cook the dish for another 60 minutes until the meat is ready.
Wash the selected prunes in cold water, dry and send to bigus in a pan, mix the ingredients and simmer them for 15 minutes until fully cooked. We give ready meal cool and serve it to the table. Now you know how you can cook bigus from a combination of fresh and sauerkraut with meat.
Bon appetit!
Bigus is a dish of Polish cuisine, in fact it is ours. The dish is hearty and tasty. How to cook bigus with meat and cabbage, read below.
Bigus recipe from fresh cabbage with meat
Ingredients:
- fresh white cabbage - 1.3 kg;
- vegetable oil - 40 ml;
- pork pulp - 450 g;
- - 55 g;
- onion - 120 g;
- carrots - 120 g.
Cooking
Cut the pork into slices, put in a deep frying pan and cook until the liquid evaporates. Cut the onion as you like - either into cubes or half rings. Carrots chop straws or three on a grater. We send the vegetables to the meat and fry together for 5-7 minutes. Then add chopped white cabbage, tomato paste and bring to readiness under the lid.
Bigus with meat and cabbage
Ingredients:
- meat - 600 g;
- fresh cabbage- 600 g;
- sauerkraut - 800 g;
- onions - 200 g;
- potatoes - 400 g;
- vegetable oil - 170 ml;
- salt;
- pepper.
Cooking
The best utensils for making bigus will be cauldrons. If it is not available, you can use other dishes, but it is important that they have a thick bottom. So, pour vegetable oil into a cauldron, warm it up and lay out the meat, cut into pieces. We fry it until browned. Then add the chopped onion and, stirring, cook for 10 minutes. After that, add the potatoes, cut into cubes, mix. After another 15 minutes, add sauerkraut. Stirring occasionally, simmer for 20 minutes. At this time, prepare fresh cabbage - chop it thinly, sprinkle with salt and crumple with your hands. We send it to the cauldron to the rest of the ingredients and simmer the bigus under the lid for another 15 minutes.
How to cook bigus with meat in a slow cooker?
Ingredients:
Cooking
Cut the beef flesh into strips. Finely chop the onion, grate the carrots or chop them into strips. Cut the pepper into half rings or also chop into strips. Pour about 10 ml of vegetable oil into the multicooker bowl, lay out the meat, add some salt, then put onions, carrots, peppers, chopped cabbage and prunes. We dilute the tomato paste in water, pour the mixture into a multicooker bowl. In the "Extinguishing" mode, we cook for 1.5 hours. And at the end, you can turn on the “Frying” program for 10 minutes.
Bigus from fresh cabbage is the most convenient, quick and economical option for preparing a hearty and tasty lunch. In addition, all the ingredients are very healthy. Cabbage is a storehouse of vitamins, sausage, sausages (we are talking about quality products) absorb the sauce and turn out tender, juicy. You can also diversify the dish with smoked products, instead of fresh, use sauerkraut. In any case, it will turn out tasty and satisfying.
- Servings: 6
- Time for preparing: 60 minutes
Bigus from cabbage with meat
According to the classic recipe, it will come in handy for cooking:
- 500 grams of beef meat;
- 1 head white cabbage;
- 2 carrots;
- 1 onion (bulb);
- 2 tablespoons of vegetable oil;
- 2 glasses of water;
- 250 gr. smoked sausage;
- 3 tablespoons of tomato paste;
- 1-2 cloves of garlic;
- Salt, pepper to taste.
We cut the beef into pieces of 3-5 centimeters, fry in hot oil in a pan until golden brown. Add the peeled and shredded cabbage to the meat, mix and cover tightly for 10 minutes, then add 2 cups of water, simmer on a “slow fire” for 40 minutes.
Separately, we clean the carrots, onions, cut into strips, fry in a heated pan with vegetable oil, after 3 minutes add chopped smoked sausage. Mix and fry for 10 minutes, then add the roast to the cabbage with meat, spread the tomato, mix thoroughly and simmer over low heat for 10-15 minutes.
At the end, add salt, pepper, chopped garlic to taste, you can season with your favorite spices.
Bigus recipe with meat from fresh cabbage
It is difficult to say what nationality the classic bigus recipe belongs to. Many say - the Germans. But what then to say about the "lazy" cabbage rolls, which include the same ingredients, plus rice. Therefore, there is every reason to believe that this is an international dish. Before you feel the crunch of fresh cabbage on your teeth, let's decide which bigus is better to cook.
Bigus options
Bigus from cabbage can be cooked with any vegetables, you get a kind of "stew".
- Young zucchini, eggplant, potatoes, Bell pepper they will not spoil, but on the contrary, they will improve the taste, supplement with vitamins and microelements.
- Also, instead of fresh cabbage, you can use sauerkraut, in which, as has already been proven, the maximum amount of vitamin C is an anti-inflammatory, bactericidal substance that improves the condition of the skin, hair, nails, bone structure, relieves swelling, improves metabolic processes, metabolism.
- An excellent version of bigus with color, Brussels sprouts, broccoli.
- As for broccoli, here it is necessary to take into account that prolonged stewing deprives the vegetable of the strongest anti-cancer properties. To avoid this, you need to put broccoli at the very end and simmer for no more than 5 minutes.
Serve the dish cooled, you can pour sour cream, mushroom, vegetable, tomato sauce. Bigus is an independent dish, it can replace a lunch consisting of the 1st and 2nd courses. Bon appetit!
