Bigus or bigos is the second dish that is considered traditional in Polish, Lithuanian, Latvian, Belarusian and Ukrainian cuisines. It is prepared on the basis of sauerkraut (in separate recipes it is suggested to take it in equal proportions with fresh) and meat (usually pork, game and smoked meat). The main ingredients can be supplemented with mushrooms, tomatoes, fresh and dried fruits. Of the spices used caraway seeds, marjoram, bay leaf, black pepper. Also, dry wine or light beer is sometimes added to the dish. Today I will share with you a classic recipe for a bigus in a slow cooker and a delicious variation with apples and prunes.
History reference. Bigos is considered a dish of Polish cuisine, but there is a legend that the recipe was brought to Poland from the Grand Duchy of Lithuania by King Wladyslaw Jagiello.
Classic Bigus Recipe
- Cooking time: 3 hours 20 minutes.
- Servings Per Container: 7-9.
I propose to start acquaintance with the dish with the classic version. Only I will cook it not in a pan, but in a slow cooker. Do not be confused by the fact that there is a lot of cabbage - in the process of cooking it will decrease in size and the bigus will easily fit in the bowl of the device.
Ingredients:
- fresh white cabbage - 1 kg;
- sauerkraut - 1 kg;
- meat (pork or game) - 400 g;
- smoked sausage (it is better to take several types) - 250 g;
- pork lard with layers of meat (billet) - 150 g;
- forest mushrooms (dried or fresh) - 5-7 pcs.;
- water - 300-400 ml;
- peas, salt, bay leaf - to taste.
Note. Bigus can be prepared only from sauerkraut, without adding fresh, but in this case it will need to be washed, otherwise the dish will turn out to be too acidic.
Operating procedure:
- Finely chop both types of cabbage, place in the bowl of the multicooker and fill it with water so that it covers the contents. Perhaps it will need a little more than indicated in the recipe.
- Enter the chopped mushrooms (dried must first be soaked in cold water for half an hour), bay leaf, salt and pepper.
- Turn on the "Extinguishing" mode and cook for 1.5 hours. It is necessary to bring the cabbage to full softening, and most of the liquid should evaporate.
- Cut the billet into small pieces, simmer over medium heat, stirring constantly, for 5 minutes in a dry frying pan.
- Add chopped meat and sausage, fry another 10-15 minutes.
- Pour the contents of the pan to the cabbage, pour the fat that has melted from the fat, mix.
- Continue cooking in the "Stew" mode for another hour and a half. The finished dish is thick, with a sour taste and a pronounced smell of smoked meats.
On a note. In the historical homeland, bigus is eaten with a lot of black or white bread, often as a snack for vodka.
With apples, prunes and wine
- Cooking time: 2 hours 30 minutes.
- Servings Per Container: 8-10.
There are many cooking options for this dish. I will talk about sauerkraut bigus with the addition of sour apples, prunes and wine.
Ingredients:
- sauerkraut - 1 kg;
- pork - 500 g;
- turkey or chicken fillet - 250 g;
- smoked brisket - 250 g;
- onion - 2 heads;
- apple - 1 pc.;
- porcini mushrooms (you can take others) - 5 pcs.;
- prunes - 10 berries;
- caraway seeds - 1 tsp;
- dry red wine - 100 ml;
- water - 200 ml;
- vegetable oil - 30 ml;
- bay leaf, peppercorns, salt - to taste.
On a note. According to the recipe, cabbage with meat (including smoked meats) must be taken in equal proportions. But you can change the ratio according to your preferences.
Bigus cooking sequence:
- Dice pork, turkey and brisket. Chop the onion in half rings.
- Pour the vegetable oil into the multicooker bowl and fry the prepared ingredients in the "Frying" mode for 25 minutes. Do not be afraid that the onion will burn - the meat will soon begin to secrete juice and it will be stewed in it.
- During this time, rinse and grind sauerkraut and prunes, chop mushrooms with plates, add food to cabbage and meat.
- Season with pepper, caraway seeds and salt, mix, pour wine and water. The latter may require more than indicated in the recipe - you need the liquid to completely cover the contents of the bowl.
- Close the appliance lid, start the "Extinguishing" mode for 1.5 hours.
- After this time, add the diced apple and bay leaf. Stew for another half hour.
- Allow the dish to stand with the lid closed for 15-20 minutes before serving.
If there is a lot of bigus, and after dinner there is a large part left, put it in the refrigerator - after heating it will not lose its taste. And also it can be frozen, and then fry in a pan or heat in the microwave. First - in the "Defrost" mode, and then - "Heating".
Classic Bigus Recipe
Ingredients
- 1 kg Fresh white cabbage
- 1 kg Sauerkraut
- 400 g Meat (pork or game)
- 250 g Smoked sausage (it is better to take several types)
- 150 g Pork fat with layers of meat (billet)
- 5-7 PC. Forest mushrooms (dried or fresh)
- 300-400 ml Water
- taste Peas, salt, bay leaf
Step-by-step instruction
- Finely chop both types of cabbage, place in the bowl of the multicooker and fill it with water so that it covers the contents. Perhaps it will need a little more than indicated in the recipe.
- Enter the chopped mushrooms (dried must first be soaked in cold water for half an hour), bay leaf, salt and pepper.
- Turn on the "Extinguishing" mode and cook for 1.5 hours. It is necessary to bring the cabbage to full softening, and most of the liquid should evaporate.
- Cut the billet into small pieces, simmer over medium heat, stirring constantly, for 5 minutes in a dry frying pan.
- Add chopped meat and sausage, fry another 10-15 minutes.
- Pour the contents of the pan to the cabbage, pour the fat that has melted from the fat, mix.
- Continue cooking in the "Stew" mode for another hour and a half. The finished dish is thick, with a sour taste and a pronounced smell of smoked meats.
