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Classic Bigus with meat and cabbage

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Bigus or bigos is a traditional second course of Lithuanian, Ukrainian, Belarusian, Russian, Polish cuisines. It is believed that Poland is the birthplace, but according to one of the legends, then it was brought to this country by King Vladislav Jagailo, who often ate such a hearty snack while hunting.

The main ingredients of bigus are meat and cabbage, and most often used is fermented, but fresh is also allowed. In the traditional version, the dish was made of pork or game, but later the cooks and hostesses began to introduce other ingredients, such as bacon-streaked bacon (podcherevina), sausages and various smoked foods. And to diversify the taste of bigus, you can add tomatoes, prunes, mushrooms, a variety of spices, red wine. To make the dish full, you can use rice, potatoes.

As for the preparation technology, the components are usually processed separately: as a rule, the meat is fried and the cabbage is stewed. Then they are connected and are subjected to prolonged quenching together. As a result, Bigus turns out very juicy and acquires the aroma of meat with a barely perceptible pleasant sourness.

Cooking options

How to cook a bigus dish? There are a great many recipes, and several will be discussed below.

To get started is to try to cook a classic bigus. Would need:

  • 500-700 g pork (part can be replaced by beef),
  • about 0.5 kilograms of sauerkraut,
  • rather large onion,
  • two carrots,
  • butter,
  • pepper, salt.

  1. Take a sauerkraut. It should be put in the pan, pour water so that it almost completely covers the product. Put the container on low fire, simmer for about fifteen or twenty minutes.
  2. Wash carrots and cut into strips or rub. Onion after peeling, chop or slice into thin half rings. Wash the meat thoroughly and cut it into cubes.
  3. In another large skillet, warm the oil well, fry the carrots and onions on it first, so that the latter becomes transparent and soft. Next, add the meat, fry all together for about ten minutes.
  4. Next, add to the meat with carrots and onions cabbage. Stir all the ingredients, cover the pan and simmer for forty to fifty minutes.
  5. Add pepper and salt, mix again and simmer for about ten minutes.
  6. Dish can be served.

You will be able to cook not less tasty bigus from fresh cabbage. Here is what you need for this:

  • a small head of cabbage,
  • about 500 grams of beef or not very fatty pork,
  • about 200 g smoked sausage, bacon or bacon,
  • one carrot,
  • bulb,
  • a couple of tablespoons of tomato paste,
  • three cloves of garlic,
  • butter,
  • spices, pepper and salt.

  1. Chop cabbage, fry slightly, then simmer under the lid for at least fifteen minutes. It should soften.
  2. Peel and chop onions and carrots (for example, you can grate carrots and chop onions into thin half rings). Cut the meat and smoked sausage into small pieces.
  3. In the other pan, heat the meat, fry the onions and carrots on it in just three minutes. Next, add the meat, fry it for five minutes, and then enter the sausage.
  4. Mix the cabbage with roasted meat, sausage, carrots and onions. Add a little water to make the dish more succulent.
  5. Simmer all ingredients for half an hour, then add garlic, salt, spices, and pepper that has been leaked through the press.
  6. Ten minutes later, remove the pan from the heat.

To make bigus more nourishing, cook it with rice. You will need:

  • 1.5 cups sauerkraut,
  • 500-600 grams of pork or other meat (beef or even chicken will do),
  • half a cup of rice
  • a third cup of vegetable oil
  • bulb,
  • carrot,
  • one bay leaf
  • garlic clove,
  • spices and salt at your discretion.

  1. Cut the meat into small portions of small portions, fry it in the pan until a barely noticeable crust appears (this will take about ten minutes, but the fire should be weak or medium).
  2. Peel and chop the onion, grate the carrot. Fry the vegetables in a separate skillet so that they become soft and become light golden.
  3. Now combine the meat with carrots and onions, fry a little. Then rinse the rice thoroughly, put it into the pan and fry for about five minutes with the rest of the ingredients so that it absorbs the oil and soften it a little.
  4. Then take sauerkraut. It is not necessary to squeeze it strongly from the brine, the liquid will absorb rice. Add this ingredient to the rest.
  5. Simmer the dish on low heat for ten minutes, and then add bay leaf, spices and salt, as well as garlic, peeled and minced in any way.
  6. Cook Bigus for another five minutes under the lid, then turn off the heat and let the dish stand for a while.

Quick and easy option - bigus with potatoes and sausages. For its preparation you will need:

  • five or six potatoes
  • 8-10 sausages
  • onion head,
  • one carrot,
  • 350 g sauerkraut,
  • a few cloves of garlic,
  • sunflower oil,
  • ground pepper, salt.

  1. Peel the onion, chop it. Carrots after washing thoroughly rub. Peel and cut potatoes, for example, into strips.
  2. In a deep frying pan, heat the oil, fry crushed carrots, onions and potatoes on it. They should get a light blush.
  3. Add water in a small amount and simmer the ingredients for about ten minutes.
  4. Next, enter the sauerkraut in the pan. Put it all together for ten minutes.
  5. It was the turn of sausages. Cut them into slices, add to the dish.
  6. Peel and rub the garlic, finely chop or chop in the press.
  7. Stew all the ingredients under the lid for five minutes, then add the garlic, pepper and salt.
  8. After another five minutes, the pan can be removed from heat. Give Bigus a little brew and serve it to the table.

Modern housewives can easily cook bigus in a slow cooker. These ingredients will be needed:

  • a glass of sauerkraut,
  • about 200 g of fresh cabbage,
  • 400 grams of any meat,
  • one bulb,
  • carrot,
  • three tablespoons of tomato paste,
  • 200 g of champignons,
  • butter,
  • spices with salt.

  1. First you can prepare all the components. Onion after peeling, shred, carrots after washing, rub. Cut meat into cubes, chop fresh cabbage into thin straws. Mushrooms can be cut into plates or cubes.
  2. Turn on the slow cooker, pour in the vegetable oil, select the frying mode and fry the onions with carrots for two minutes. Then add the meat, and after two minutes fresh cabbage with mushrooms.
  3. Next, select the program "Quenching" and simmer the ingredients for twenty minutes.
  4. Add sauerkraut with tomato paste, simmer bigus for another five minutes.
  5. Then add spices with salt, cook the dish in the same mode for another five minutes, and then turn off the device.

Some tips

  • By choosing your favorite recipe, you can change it a bit by entering your favorite ingredients, such as prunes, sour berries, any spices, and so on.
  • Be sure to let Bigus infuse after preparation.
  • The dish is served hot.
  • You can cook lean bigus without adding meat, it will be no less tasty.

How to cook Bigus with meat and cabbage

  1. Pork pulp is washed, dried and cut into small pieces. Cover the bottom of a refractory saucepan with a thin layer of oil and heat it. We spread prepared meat on hot surface.
  2. Stirring, fry the pork over moderate heat. As soon as all the moisture released by the meat has evaporated, and the pieces begin to turn red, lightly sprinkle them with salt. Next load carrots grated with large chips.
  3. After 3-5 minutes, add the sausage, cut into small cubes. At this stage, we are sure to control the temperature and do not forget to mix the contents of the saucepan! Our task is to fry the ingredients well, but at the same time prevent them from burning!
  • After 2-3 minutes after adding the sausage, we supplement the ingredients with tomato paste mixed with dry wine or plain drinking water. Add cumin, several peas of pepper and / or other spices at your discretion.
  • Thinly chop fresh white cabbage and load it into a saucepan.
  • Next add pickled. Reduce the heat to a minimum, cover the saucepan with a lid and simmer the bigus components for about 30 minutes. In addition, there is no need to add water, as thanks to sauteed and fresh cabbage juice will be quite enough.
  • After the indicated time we remove the sample, if necessary, add salt. Washed prunes cut into small pieces and add to the already almost ready dish. All mix and continue to simmer the ingredients on low heat under the lid for another 10 minutes.
  • Serve the classic bigus with meat and hot cabbage, complemented by slices of fresh bread, greens and / or vegetables. A hearty, warming meal with spicy sourness and seductive aroma can be served as an independent main dish, or as a hearty snack.
  • The classic bigus with meat and cabbage is completely ready! Enjoy your meal!

    Bigos - traditional Polish recipe

    Braised cabbage in Polish with a rich taste of bacon, sausage, white mushrooms. Particular attention should be paid to a whole bunch of spices. These are thyme, coriander, cumin, black pepper, bay leaf and garlic. This recipe is a bit simplified, there is no wine in it.

    We will cook such cabbage in a deep frying pan or a saucepan.

    For the preparation we need:

    • White cabbage - 1 kg.
    • Sauerkraut - 0.5 kg.
    • Onions - 1 pc.
    • Carrots - 1 pc.
    • Bacon - 150 gr.
    • Pork - 200-300 gr.
    • Smoked sausage - 150-200 gr.
    • Vegetable oil - 1 tbsp. spoon
    • Mushrooms - 50 gr.
    • Thyme - 1 tsp
    • Coriander - 1 tsp
    • Cumin - ½ tsp
    • Bay leaf - 2 pcs.
    • Tomato paste - 1 tbsp. spoon
    • Broth - 1 liter
    • Prunes (without stones) - 100 gr.
    • Garlic - 2 cloves
    • Salt - to taste
    • Black pepper to taste

    The broth is best to prepare in the evening. It can be made from any meat that you like. Or from vegetables.

    1. Shred fresh cabbage with medium slices.

    2. Grind sauerkraut slightly so that it is not too long and it was convenient to eat. Wring out the excess liquid with your hands.

    3. Cut the bacon into thin slices.

    4. Fry in a pan until golden brown.

    5. Pork cut into small pieces and send to the pan to the bacon.

    6. Chop the sausage is not too small.

    7. Onions, carrots and mushrooms cut into cubes.

    8. After the meat in the pan has changed color, pour onions and carrots to it.

    9. When the onions become transparent, add sausage and mushrooms to the pan. Stew not forgetting to stir everything periodically.

    10. Add fresh cabbage with broth to the other ingredients and simmer it all together for 20 minutes, covered with a lid.

    11. After 20 minutes, send sauerkraut to the pan. Season it with all the seasonings prepared and simmer it all together over low heat for another 30 minutes.

    12. Add tomato paste, salt, pepper.

    13. Chop garlic and prunes in small pieces and pour into bigos. Simmer another 15-20 minutes.

    In total, this cabbage is cooked for 1.5-2 hours. After turning off the stove let the dish stand.

    The classic recipe for preparing bigos in Polish

    It includes beef, lean pork, smoked bacon, Krakow and homemade sausages. You can use only one type of meat and smoked meats, or you can get along with one bacon for lovers of not too meaty taste.

    The recipe contains dried mushrooms and red wine. Another distinctive feature of this recipe is the lack of onions and the addition of plum jam (you can, of course, do without jam). Such a dish is rightfully worthy of a king!

    For the preparation we need:

    • Sauerkraut - 500 gr.
    • Fresh cabbage - 500 gr.
    • Carrots - 1 pc.
    • Pork - 200 gr.
    • Beef - 200 gr.
    • Smoked bacon - 200 gr.
    • Smoked sausage - 150 gr.
    • Sausage - 150 gr.
    • White dry mushrooms - 100 gr.
    • Plum jam - 3-4 tbsp. spoons
    • Cumin - ½ tbsp. spoons
    • Fennel (grain) - ½ Art. spoons
    • Allspice - 5 - 6 peas
    • Prunes - 50-70 gr.
    • Salt - to taste
    • Dry red wine - 150 ml.
    • Vegetable oil - for frying

    1. To begin with, we will prepare all the ingredients. Meat washed under cold water, cut into pieces of 2-3 cm.

    2. Cut the sausage into rings, bacon into cubes.

    3. Thinly chop fresh cabbage, add a little salt, and press it with hands to make it softer.

    4. From sauerkraut drain excess liquid.

    5. Carrots cut into half rings.

    6. Wash my dried mushrooms, soak them in hot water for 20 minutes. Cut them into small pieces. Do not pour out the mushroom spoon; at the end you can add it to the bigos for flavor.

    7. Getting roasted ingredients. At the bottom of the cauldron pour in vegetable oil, pour out the bacon, fry it until golden brown about 6 minutes.

    Add the mushrooms, fry for another 3 minutes.

    8. Sprinkle carrots and simmer for about 2 minutes.

    9. Add pork and beef - fry actively stirring meat for 5 minutes.

    10. Cover the pan with a lid so that the meat launches the juice and stew over a slow fire for 15-20 minutes. Salt fry, add cumin, allspice, stir.

    11. We put plum jam in a cauldron, pour in half a serving of wine, mix well and cover with a lid. Simmer another 5 minutes to spices and wine soaked the meat.

    12. Add smoked sausages, stew for 2-3 minutes under the lid closed.

    13. We pour out in two bigos cabbage in any sequence. Add fennel seeds, prunes. We leave to cook over low heat covered with a lid for 15-20 minutes.

    14. After 20 minutes, mix the cabbage, pour out the mushroom egg, simmer another 20 minutes.

    15. Pour the rest of the wine and continue to simmer another 20 minutes.

    We give the prepared dish to brew for half an hour and can be served. Enjoy your meal!

    Polish stewed cabbage is a simple bigus recipe

    Compared with the previous ones, this is a simple and quick recipe of bigos in Polish (without meat and mushrooms). Beef sausages, hunting sausages, French bacon with tomato paste and white wine, seasoned with garlic, parsley, coriander and black pepper, make the cabbage taste just perfect! Simple and very tasty!

    For the preparation we need:

    • Fresh cabbage - 600 gr.
    • Sauerkraut - 600 gr.
    • Carrots - 1 pc.
    • Onions - 2 pcs.
    • Parsley - 1 bunch
    • Wieners - 3 pcs.
    • Hunting sausages - 4 pcs.
    • French bacon - 200 gr.
    • Vegetable oil - 2 tbsp. spoon
    • Tomato paste - 50 gr.
    • White wine - ½ cup
    • Sugar - 1 tbsp. spoon
    • Coriander - 1 tbsp. spoon
    • Black pepper - ½ tsp
    • Salt - 1 tsp
    • Prunes - 100 gr.
    • Garlic - 2 cloves
    • Parsley - 1 bunch

    1. First, prepare all the ingredients. Fresh shredded cabbage as usual. Grind carrots and onions into cubes.

    2. Cut the sausages into rings of 0.5 cm.

    3. Sausages and bacon - in any small pieces.

    4. In a pan greased with vegetable oil, fry sausages, add tomato paste, stir.

    5. In another frying pan or stew pan fry the bacon until golden brown and add onions and carrots to it.

    6. When the onions become transparent, add to it sauerkraut and white wine. Simmer under the lid for 10 minutes.

    7. After 10 minutes in a saucepan lay out fresh cabbage, fried wieners, salt, sugar, spices. Stir and simmer for 30 minutes.

    8. After 30 minutes, pour out the hunting sausages and prunes. Squeeze garlic cloves through a press.

    9. Sprinkle with herbs and simmer another 15 minutes.

    Let the dish stand for a while. It will be very tasty!

    Bigus at home

    Very rich dish, which is stewed for 2-3 hours on low heat. It contains almost all the ingredients that can be used for bigos. This and pork (you can any other meat, game), and 3 types of sausages, smoked bacon, and porcini mushrooms, as well as wine, prunes and tomato paste. A special touch is added spices. Yes, this dish is prepared for a long time, but it's worth it!

    For the preparation we need:

    • Fresh cabbage - 800 gr.
    • Sauerkraut - 800 gr.
    • Smoked sausage - 600 gr.
    • Smoked bacon - 400 gr.
    • Meat - 500 gr.
    • Tomato paste - 3 tbsp. spoons
    • Prunes - 100 gr.
    • Carrots - 2 pcs.
    • Onions - 2 pcs.
    • Garlic - 1 head
    • Bay leaf - 3 pcs.
    • Vegetable oil - for frying
    • Forest mushrooms - 100 gr.
    • Sugar - 1 tbsp. spoon
    • Cumin - 0.5 tsp
    • Coriander - 0.5 tsp
    • Black pepper peas - 0.5 tsp
    • Salt - to taste
    • Red wine - 1-2 glasses

    1. Cut the meat into random pieces.

    2. Carrots three on a large grater. Chop the onions into cubes.

    3. Fry the pork in a greased pan, over high heat until golden brown. We add some salt to the meat.

    4. Add onions.

    5. While the onion is fried, we cut the sausage with rings. Brisket straws.

    6. When the onion is browned, pour carrots to it. Stew for a couple of minutes.

    7. Behind the carrots add smoked meat. Next, prepare the bigos on low heat.

    8. Season with black pepper, coriander, cumin and mix everything. We grind dry mushrooms by hands. Stew all 10-15 minutes.

    Add tomato paste to the pan. Stew for 5 minutes, stirring. If you see the meat is dry, add a glass of water or broth to it.

    9. Cut the prunes into small pieces and send them to the pan to the meat.

    10. To make it easier to eat bigos, sauerkraut chop with a knife. Raw shred in small pieces.

    11. Pour fresh and sauerkraut, bay leaf into prepared meat, mix all ingredients and cook the dish under a closed lid on low heat for 2-3 hours.

    12. When the cabbage is soft, pour in a spoonful of sugar, pour out the wine, simmer until ready.

    Be sure to periodically stir and check that the bigos is not burnt. You can add a little liquid if necessary.

    Если капуста подгорает, вы можете поставить её в духовку томиться при температуре 150-160 градусов на 2 часа.

    Бигос по-польски (классический рецепт Лазерсона)

    In this recipe for a very male bigos, cooking begins with cabbage, which is stewed in a saucepan with a tomato. Separately, fry the remaining ingredients: pork, coarsely chopped hunting sausages, mushrooms with celery. Gradually add everything to the saucepan with the cabbage. We bring to an unforgettable taste prunes, red wine and spices. At the end season with green onions and parsley.

    For the preparation we need:

    • Fresh cabbage - 600 gr.
    • Sauerkraut - 600 gr.
    • Champignon mushrooms - 300 gr.
    • Onions - 1 pc.
    • Pork neck - 600 gr.
    • Hunting sausages - 6 pcs.
    • Prunes - 100 gr.
    • Celery - 1 pc.
    • Water - 100 ml.
    • Salt - to taste
    • Red wine - 1 glass
    • Bay leaves - 1 pc.
    • Greens - to taste

    Finely chop sauerkraut and fresh cabbage, so that later it was convenient to eat it.

    2. We start with the fact that we put stew sauerkraut in a saucepan or thick-bottomed saucepan, adding half a glass of water. After boiling, pour fresh to it.

    3. After 15 minutes, when the cabbage is soft, add a spoonful of tomato paste to it and another half a glass of water, leave to stew on a small fire under the lid for 1.5-2 hours. In turn, we will add to the saucepan the remaining ingredients.

    4. Chop the onion into straws, wash the mushrooms, cut into small pieces.

    5. Pork neck cut into pieces the size of a little less than how to barbecue.

    6. Fry onion in vegetable oil until golden brown.

    7. Put meat on top of toasted onion.

    8. We look forward to when the pork is covered with golden brown crust.

    9. For the aroma, sprinkle with black pepper, salt and send stew in a saucepan to the cabbage.

    10. Cut the sausages into large pieces. Fry them well in vegetable oil in a pan and transfer them to the skillet to the rest of the ingredients.

    11. Cut the prunes in half and throw in bigos.

    12. Chop celery and fry in a pan with mushrooms for 5 minutes.

    13. All the ingredients are combined in a skillet with cabbage, salt and add a little more water. We pour in the wine, throw the bay leaf.

    14. After all the ingredients of our dish in one stewpan, simmer the bigos on low heat for 1.5-2 hours. Cabbage should be very soft and tender.

    Sprinkle the finished dish with greens.

    Simple and quick video recipe for cooking bigos

    For those who really want to cook as soon as possible and more tasty and nourishing cabbage - this recipe of bigos will do. There is no wine, no mushrooms. We will not fry all the ingredients individually in several pans and stew long cabbage. And still get a tasty dish.

    Below you can see a detailed video recipe of cooking.

    Lean bigos polish

    This is a bigos, which is fundamentally different from the previous ones in that there is no meat in it. It is unusually good for fans of lighter food and vegetarians. Also suitable for those who observe the post.

    Thanks to the secret ingredients get amazing taste and aroma! Of course, a large number of spices play a decisive role in achieving a tasty result: pepper, bay leaf, thyme, dry mustard, coriander, marjoram, paprika, etc. We also add grated fresh apples and toasted tofu cubes, season the cabbage with soy sauce. Delicious, try it yourself!

    For the preparation we need:

    • Sauerkraut - 800 gr.
    • Fresh cabbage - 800 gr.
    • Onions - 3 pcs.
    • Garlic - 2 cloves
    • Water - 2 liters.
    • Soy sauce - 4 tbsp. spoons
    • Black pepper - 6 peas
    • Bay leaves - 4 pcs.
    • Dried mushrooms - 200 gr.
    • Melted black pepper - 0.5 tsp
    • Thyme - 1 tsp
    • Rosemary - 1 tsp
    • Coriander - 0.5 tsp
    • Mustard dry - 0.5 tsp
    • Marjoram - 1 tsp
    • Paprika - 1 tsp
    • Prunes - 15 pcs.
    • Apple - 2 pcs.
    • Tomato paste - 2 tbsp. spoons
    • Tofu cheese - 400 gr.
    • Salt - 0.5 tbsp. spoons

    1. Cut tofu cheese into small cubes.

    2. Fry it in a heated frying pan, greased with vegetable oil, until golden brown, salt.

    3. Wring sauerkraut with your hands to remove excess liquid, finely chop with a knife. Shred fresh 1-2 cm thick.

    4. Pour oil into a saucepan with a thick bottom or stew-pan, fry the onion until golden brown.

    5. Pour two kinds of cabbage to the onions, add water, soy sauce, black peppercorns, bay leaf, simmer the vegetables for 15 minutes.

    6. Pre-soaked mushrooms with yushka add to the cabbage.

    7. Prune coarsely chopped. Three apple on a fine grater. Put these ingredients to the cabbage and add a spoonful of tomato paste. Season with spices.

    8. Mix everything carefully. Cooking over low heat with the lid closed for 1.5-2 hours. 10 minutes before readiness add fried tofu cheese.

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