Bigus (aka bigos) is a dish of cabbage and meat that came to us from Poland. The peculiarity of the dish is that you can use cabbage, either pickled or raw, or, and pickled and raw together. In addition to the classic bigus recipe, there are many variations of its preparation.

Classic Bigus Recipe

The classic bigus recipe is the base with which you can later experiment.

Ingredients:

  • meat ribs - up to 1 kg;
  • cabbage - 300g;
  • sour cabbage - 300g;
  • carrot - 1 pc;
  • ordinary onion - 1 pc;
  • caraway seeds - 1.5 tsp;
  • bay leaf - 2pcs;
  • salt;
  • black pepper.

How to cook bigus?

  1. We put the meat in a heated pan. It is necessary to achieve a golden crust, add water (1 cup) and close the lid. Let it stew for about 40-60 minutes.
  2. Three carrots on a grater, cut onions into quarter rings.
  3. Pour onion, carrots to the stewed meat ribs and let it stew for another 10 minutes.
  4. After shredding a fresh head of cabbage.
  5. We attach the shredded cabbage to the preparing carcass, and pour half the cooked caraway seeds and lavrushka.
  6. Put a layer of sour cabbage on top, pour out the remaining spices, add another glass of water and cover with a lid. Stew for 30 minutes.
  7. During the last quenching, the bigus can be stirred.
  8. After cooking, try and decide whether to add salt, or enough of what sour cabbage has given.

Serve hot, with or without garnish.

Fresh cabbage with potatoes

This bigus recipe is suitable for vegetarians, because you can cook without meat. Perfect for those who want to diversify the diet during the fasting period.

So, what will you need to cook bigus with potatoes?

  • potatoes - 4pcs;
  • sour cabbage - 200g;
  • onion head - 2pcs;
  • wild garlic - 4pcs;
  • carrots - 1 pc;
  • peas in pods - 1 pc;
  • dill - 1 branch;
  • bay leaf - 1 pc;
  • cooking oil.

Step by step cooking:

  1. First, peel all the necessary vegetables from the peel.
  2. We rub the carrots coarsely, cut the onions into cubes or a quarter of the rings.
  3. Onions and carrots are spread on a hot frying pan with warmed butter. Fry until golden brown.
  4. Potatoes are cut into large pieces.
  5. Squash the sauerkraut and send to the pan to the roasting vegetables. A quick tip: pick some more salted cabbage and you don’t have to add the dish at the end.
  6. Stir and cook until the cabbage is fried to a dark golden hue.
  7. We chop dill and wild garlic.
  8. We put chopped potatoes, a leaf of parsley in a pan, pour water and mix. At this point, you can add a teaspoon of tomato.
  9. Mix everything thoroughly and simmer for about 20 minutes until the potatoes are completely ready. At the end, pour the previously chopped greens.
  10. Serve with sour cream or salad in a warm form.

Read also: fresh cabbage

Pork Bigus Recipe

 

The recipe for bigus with meat should be classified as a classic. The carcass is used lamb, chicken, beef. But a bigus with pig carcass is the most common among the rest.

So, the list of required products:

  • pork carcass 400g;
  • white cabbage 500g;
  • Fermented cabbage 400g;
  • bow 1 pc;
  • carrots 1 pc;
  • prunes about 150 g;
  • spices to taste (bay leaf, pepper, salt, coriander).

Step-by-step manufacturing instructions:

  1. Wash the meat, dry it and cut into slices suitable for you.
  2. We spread it on a hot frying pan and fry it without using oil until golden brown (enough of the fat that pork will release during frying). Keep it on high heat for 3 minutes, and then on average another 15 minutes.
  3. Peel and chop the onion in half rings or pieces, and add to the carcass with a golden crust. Hold until the onion is soft.
  4. Wash the carrots, peel, rub and season in a frying pan to the mixture of onion and meat.
  5. There we add bay leaves, spices and fry for up to 5 minutes.
  6. After spreading in a pan with pork, and vegetables, sour cabbage, close the lid and simmer for 15 minutes.
  7. At this time, chop the ordinary cabbage. Slicing is used in cubes or slices, as you wish.
  8. We send fresh cabbage to the pan, close and cook for about an hour, stirring constantly.
  9. Meanwhile, pour prune with boiling water and let it get wet.
  10. After an hour, add prune to the finished dish, simmer another 15-20 minutes and turn it off.

Everything is ready!

Classic sausage recipe

 

This recipe is easy to prepare and not expensive, compared to bigus recipes with fresh meat.

Ingredients:

  • ordinary cabbage - 0.5 kg;
  • carrot - 1 pc;
  • onion - 1 pc;
  • smoked sausages - 0.2 kg;
  • frying oil;
  • salt pepper.

How to cook?

  1. We cut cabbage, add salt, squeeze it from juice.
  2. Peel the onions and carrots. Carrots with a grater, and onions with a knife.
  3. Onions with carrots are fried in a pan with hot oil until golden crust.
  4. Add cabbage, stir and leave under a covered lid for about 15 minutes.
  5. Sausages are added to the dish, both pre-fried and raw. The main thing is to peel and cut them into desired pieces.
  6. We attach to the vegetables in a pan.
  7. Stir everything and put out under the lid for about another 10 minutes.

The main thing is that the bigus is with juice, so make sure that the food does not burn.

Chicken Recipe

Suitable for those who do not like meat with a lot of fat, or monitor the calorie content of dishes.

Products:

  • fresh cabbage - 1 kg;
  • fillet - 0.5 kg;
  • onion - 2 pcs.;
  • carrot - 1 pc.;
  • salt, pepper to taste;
  • meat for frying.

Cooking process:

  1. We cut cabbage and set it for a couple of minutes in boiling water. After we recline in a colander.
  2. Put the cabbage in a frying pan heated with oil and add the grated carrots.
  3. Peel, chop and pass onions in a separate frying pan with oil.
  4. Wash the fillet, cut and add to the pan where the onion is passaged.
  5. Fry until the meat is whitened, add spices. Reduce heat, cover and simmer another 5 minutes.
  6. After we mix the contents of two pans, put the greens and cook for 7 minutes under the closed lid.
  7. We taste it, if everything is enough, then turn it off.

Bon Appetit!

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