Bigus - recipes for a delicious Polish cabbage dish. Bigus from fresh cabbage with chicken and potatoes

Every autumn I ferment a lot of white cabbage: in my garden, not all cabbages after harvest are suitable for storage in the cellar. We love her very much, but as an independent dish or addition to a side dish, she gets bored over time. Therefore, in many ways I try to diversify the menu and use sauerkraut. I stew it, cook pies, pancakes, cutlets, add it to stewed potatoes. But the most favorite dish in our family was bigus with meat, rice and sauerkraut. Everyone loves it, even children. The recipe for meat bigus is quite simple, and even the most experienced housewife will take quite a bit of time to prepare the dish.

How to cook bigus with meat

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

Ingredients

• Meat - 300-400 gr.;
• Onion - 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.

Cooking bigus with meat, cabbage and rice

Step 1.

You can use any meat for bigus that is available. It can be chicken, pork or beef. It must be cut into small pieces, for example, 2x3 centimeters, salt, add black pepper to taste and mix.

Heat vegetable oil in a frying pan and add meat to it. Cover with a lid, fry for 2-3 minutes.

Step 2

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

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

Step 3

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

Step 4

There also send sauerkraut, pre-squeeze. If it is very acidic or very salty, rinse it with cold water.

Step 5

Add tomato paste or sauce, you can use fresh or canned tomatoes, they must first be chopped very finely. You can grate them: you get mashed potatoes, and 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 fully cooked, and the cabbage will become soft.

What's so great about this dish? Bigus (bigos) can be prepared from any meat, sausage or sausages, take fresh or sauerkraut (or both together), if desired, 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 take your favorite spices, I used a little paprika and hot 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 tablespoons of 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!

• veal - 700 g,
• smoked meats - 600 g,
• Krakow sausage - 300 g,
• fresh white cabbage - 600 g,
• sauerkraut white cabbage - 400 g,
• fresh carrots - 1 pc.,
• onion - 2 pcs.,
• Madera - 1 cup
• sugar - 3 tbsp. spoons,
• salt - to taste,
• tomato paste - 3 tbsp. spoons,
• prunes - 10 berries,
• bay leaf - 3 pcs.,
• spices - to taste,
• bacon - 200 g,
• garlic - 1 clove.

Cooking process:

To prepare bigus, take: sauerkraut, fresh white cabbage, tomato paste, fresh veal, smoked meats, necessarily Krakow sausage, onions, carrots, prunes, Madeira wine (or Sherry, Port wine), salt, spices, sugar.

Put sauerkraut in a cauldron or thick-walled pan. As you can see in the photo, my cabbage is homemade and fermented immediately with carrots, so it has a dark color. For my bigus, I won't be using carrots anymore. In addition, the cabbage may be fermented and too acidic. Such cabbage should be washed with running water, and, after squeezing the water, put it in a saucepan. So, put sauerkraut in a saucepan, turn on the fire and simmer, stirring occasionally, over low heat.

Pour vegetable oil into a heated pan. Warm up well. Smoked or fresh bacon, cut the bacon into small pieces to such an extent that the fat is rendered and the bacon does not burn.

Add diced onion to fried bacon. Fry the onion and bacon together. If your sauerkraut is without carrots, then grate the carrots and add them to the pan and fry. I no longer use carrots, given its presence in sauerkraut.

Rinse fresh veal under running water. Remove strands and films. Cut the meat into small pieces and place in the pan. Fry the pulp along with vegetables. All this time, our sauerkraut for bigus is stewed separately in a cauldron.

When the meat is well fried, add smoked meats to the pan. To facilitate the cooking process, I bought such a set of smoked meats "For hodgepodge" in a retail network, but despite this, we still need Krakow sausage. Cut it separately, into rings. Add smoked meats and Krakow sausage to the pan and mix. Smoked meats will give up their fat a little and fry.

Add tomato paste and a little water to the pan. Water will need about 0.5 cups. Simmer over low heat for 10 minutes. Be sure to add 1 tbsp. a spoonful of sugar.

By this time, the cabbage will be quite soft. Chop fresh white cabbage and add to the pot. Simmer both types of cabbage together, stirring.

After a while, the cabbage will become like this. It passed 30 minutes later.

Add smoked meats to cabbage and mix.

Pour in some water (0.5 cup). Add prunes and Madera to the bigus, a little sugar to quench the acidity of the cabbage. Simmer the bigus over low heat for about 2 hours. Stir occasionally. Top up with water if necessary.

You need to understand that bigus is not a soup. This is a fairly dense second course. When stewing, add bay leaf and ground black pepper, coriander. Stirring occasionally, bring the dish to readiness.

Serve bigus in Polish style at the table. This delicious and fragrant dish will not leave you indifferent. At the end of cooking, you can add a little chopped garlic, but this is optional.

There are many dishes that you don't even know about! And some of them have been known for a very long time. And, as you know, everything new is a well-forgotten old. If you want to try something unusual, make bigus.

What is this dish?

Bigus or bigos is a traditional second dish of Lithuanian, Ukrainian, Belarusian, Russian, Polish cuisines. It is believed that Poland is the homeland, but according to one of the legends, King Vladislav Jagiello brought him to this country, who often ate such a hearty snack while hunting.

The main ingredients of bigus are meat and cabbage, and sauerkraut is most often used, but fresh is also quite acceptable. In the traditional version, the dish was prepared from pork or game, but later cooks and housewives began to introduce other components, such as lard with meat streaks (undercut), sausages and various smoked meats. And to diversify the taste of bigus, you can add tomatoes, prunes, mushrooms, a variety of spices, red wine to it. To give the dish satiety, you can use rice, potatoes.

As for the cooking technology, the components are usually processed separately: as a rule, the meat is fried, and the cabbage is stewed. Then they are combined and subjected to long-term quenching together. As a result, the bigus turns out to be very juicy and acquires the aroma of meat with a subtle pleasant sourness.

cooking options

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

First

For starters, you should try to cook a classic bigus. Required:

• 500-700 g of pork (part can be replaced with beef);
• about 0.5 kilograms of sauerkraut;
• rather large bulb;
• two carrots;
• oil;
• pepper, salt.

1. Get some sauerkraut. It should be put in a pan, pour water so that it almost completely covers the product. Put the container on low heat, simmer for about fifteen or twenty minutes.
2. Wash the carrots and cut into strips or grate. After peeling, chop the onion or cut into thin half rings. Wash the meat thoroughly and cut into cubes.
3. In another large frying pan, heat the oil well, fry the carrots and onions in it first, so that the latter becomes transparent and soft. Next, add the meat, fry everything together for about ten minutes.
4. Next, add cabbage to the meat with carrots and onions. Mix all the ingredients, cover the pan with a lid and simmer the dish for forty to fifty minutes.
5. Add pepper and salt, mix everything again and simmer for about ten more minutes.
6. The dish can be served.

Second

No less tasty bigus you can cook from fresh cabbage. Here's what you need for this:

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

Step-by-step instruction:

1. Chop the cabbage, lightly fry, then simmer under the lid for at least fifteen minutes. She should soften up.
2. Peel and chop onions and carrots (for example, carrots can be grated, and onions can be cut into thin half rings). Cut meat and smoked sausage into small pieces.
3. In another pan, heat the meat, fry the onion and carrot on it for literally three minutes. Next, add the meat, fry it for five minutes, and then add the sausage.
4. Mix stewed cabbage with fried meat, sausage, carrots and onions. Add a little water to make the dish more juicy.
5. Simmer all the ingredients for half an hour, then add the garlic, salt, spices and pepper passed through the press.
6. After ten minutes, remove the pan from the heat.

Third

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

• 1.5 cups sauerkraut;
• 500-600 g of pork or other meat (beef or even chicken is suitable);
• half a glass of rice;
• a third of a glass of vegetable oil;
• bulb;
• carrot;
• one bay leaf;
• a clove of garlic;
• spices and salt of your choice.

Process description:

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

Fourth

A quick and easy option is bigus with potatoes and sausages. To prepare it 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.

Cooking:

1. Peel the onion, chop. Grate carrots after thorough washing. Peel and cut the potatoes, for example, into strips.
2. Heat the oil in a deep frying pan, fry the chopped carrots, onions and potatoes on it. They should acquire a slight blush.
3. Add water in a small amount and simmer the components for about ten minutes.
4. Next, add sauerkraut to the pan. Simmer everything together for ten minutes.
5. It's time for the sausages. Cut them into slices, add to the dish.
6. Peel and grate the garlic on a fine grater, chop finely or chop in a press.
7. Simmer 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 the heat. Let the bigus brew a little and serve it to the table.

Fifth

Modern housewives can easily cook bigus in a slow cooker. You will need the following ingredients:

• 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;
• oil;
• spices with salt.

Instruction:

1. First you can prepare all the components. Chop the onion after cleaning, grate the carrot after washing. Cut the meat into cubes, chop the fresh cabbage into thin strips. Mushrooms can be cut into slices or cubes.
2. Turn on the slow cooker, pour vegetable oil, select the frying mode and fry the onions and carrots for two minutes. Then add the meat, and after two minutes, fresh cabbage with mushrooms.
3. Next, select the "Stewing" program 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 appliance.

• After choosing the recipe you like, you can change it a little by entering your favorite ingredients, for example, prunes, sour berries, any spices, and so on.
• Be sure to let the bigus brew after cooking.
• The dish is served hot.
• You can cook lean bigus without adding meat, it will be no less tasty.

Bon appetit!

Bigus is a traditional and popular Polish dish with cabbage as the main ingredient. Meat, smoked meats, mushrooms, some vegetables, as well as prunes or other dried fruits are often added to bigus. Learn how to cook bigus with our recipes.

Classic Polish bigus recipe

The classic way of cooking bigus involves the use of not only fresh, but also sauerkraut. Prunes add interesting notes to the dish, and pork acts as a meat component. We will cook Polish bigus from:

• white fresh cabbage - 400 g;
• sauerkraut - 400 g;
• carrots - 1 pc.;
• pork pulp - 300 g;
• butter - 30 g;
• bulbs - 1 pc.;
• prunes - 50 g;
• salt, pepper - to taste.

The whole cooking process can be divided into stages:

• Chop fresh cabbage into strips, grate the peeled carrots, cut the onion into cubes. Squeeze the brine from sauerkraut, cut the meat into small pieces. If the prunes are very dry, they can be soaked in water for 20 minutes, and then cut.
• It is convenient to cook bigus in a large deep saucepan. First, heat the butter in it and fry the pieces of meat over high heat.
• When the pork brightens, add onions and carrots to it, again fry everything over high heat.
• Then we put sauerkraut in bigus, reduce the fire and fry under the lid for another 10 minutes.
• Add chopped fresh cabbage and prunes. Simmer over medium heat, covered, for about 15 minutes. While the products are cooked in the juice released from the meat and vegetables, do not add water. We taste, salt and pepper the dish. Then add a little water and simmer the bigus for another 30-40 minutes.

Bigus with mushrooms and smoked meats

Mushrooms and smoked meats are often added to bigus, in our case it will be champignons, raw smoked sausage and ham. For a more pleasant and appetizing taste, we will also add a little wine to the bigus. So here are the ingredients we need:

• fresh cabbage - 400 g;
• sauerkraut - 400 g;
• prunes - 100 g;
• champignons - 200 g;
• onions - 2 heads;
• ham - 200 g;
• raw smoked sausage - 150 g;
• dry white wine - 100 ml;
• salt, black pepper;
• parsley - to taste;
• sunflower oil - 3 tbsp.

Prepare bigus according to this recipe in the following way:

• Heat the vegetable oil in a saucepan and fry the chopped onion in it.
• When the onion becomes transparent golden, lay out fresh cabbage chopped into strips, as well as sauerkraut, squeezing excess brine from it. Fry the cabbage with onions for 20 minutes over medium heat and cover with a lid.
• Cut the mushrooms into slices and add to the dish. Grind the prunes a little and also send them to the saucepan. Pour in the white wine, reduce the heat and simmer the bigus for 30-40 minutes.
• Then taste for salt, bring to the desired taste, add black pepper. If sauerkraut is too sour, bigus can be sugared a little. Add to it pieces of raw smoked sausage and ham, as well as chopped parsley.
• Cook bigus on low heat for another 10-15 minutes.

Bigus with apples and cranberries

A classic dish will be more original if you put certain ingredients in it, which, in our case, are apples, soy sauce and lingonberry jam. Here is a list of ingredients for making such a bigus:

• pork - 0.5 kg;
• lard - 100 g;
• garlic - 3 cloves;
• onion - 1 pc.;
• carrot - 100 g;
• sauerkraut - 300 g;
• fresh cabbage - 0.5 kg;
• hunting sausages - 300 g;
• lingonberry jam - 3 tablespoons;
• tomatoes in their own juice - 50 g;
• soy sauce - 2 tablespoons;
• water - 400 ml;
• apples - 200 g;
• dried cumin - 0.5 tsp;
• bay leaf - 1 pc.;
• sugar, salt - to taste.

Cooking bigus like this:

• Prepare vegetables, fruits, meat and sausages by cleaning everything you need and crumbling. Chop the cabbage into strips, and chop the garlic as finely as possible.
• Melt the fat in a deep saucepan. First, fry the pork in fat, after 10 minutes we continue to fry it, but with onions and carrots.
• Then add sauerkraut and lingonberry jam. We continue to cook bigus on medium heat under the lid for another 10 minutes.
• Pour in soy sauce and 400 ml of boiling water. Reduce the heat and simmer the dish for 30 minutes.
• After half an hour, we send fresh cabbage, chopped tomatoes, apple slices, garlic and hunting sausages to bigus. Salt, sugar and add cumin and bay leaf. We simmer the bigus for another 30-40 minutes.

Bigos or bigus is an old Polish dish, which is long overdue to be registered with UNESCO as a monument of history and culture. 😉 Joking aside, but without knowing the history: where, when, why and from what they cooked in the old days - it is difficult to understand the principles of selecting products and the process of preparing this traditional dish.

Traditional Polish bigos is a rustic dish, which means it is very thick and satisfying. They prepared it for the first frosts, when the winter turned into winter. The vegetables had already been harvested, the harvests had been made, the cattle had been slaughtered, and all long-term meat products had taken their places in the cellars and on the glaciers. But what did not fit into the pantries, any substandard, trimmings, leftovers formed the basis of bigos. Hence the conclusion: the best bigus is obtained from “sausage scraps”, and the more varieties of meat, sausages, smoked meats, the richer the taste. And one more commandment: there is never too much meat!

The vegetable component of the right bigos - sauerkraut and fresh white cabbage, onions, roots, additives such as prunes or plums, as well as spicy herbs - are typical for Eastern Europe, no Eastern or Western exotic!

Real bigos was cooked for a long time, in huge cauldrons, in several steps: languished, cooled, frozen and reheated. Then the cauldrons with ready-made food were taken out into the cold, so that in winter, if necessary, they could break off the desired piece, heat it up and serve it to the table. That is, it is also a method of preparation, hence large portions, a lot of spices and fat, which in this case traditionally also served as preservatives.

Imagine ourselves as residents of an old Polish farm and proceed to the actual cooking process.

How to cook bigus with meat and cabbage

The obligatory components of the village proper bigos are: sauerkraut and fresh, mushrooms, onions, roots, prunes, meat products (sausages, smoked meats, lard). If fresh meat is consumed, it is usually trimmings or offal.

We cut meat products, separating fat and meat.

We cut the skin into strips, pour a small amount of water and set to cook over low heat. We spread half of the chopped bacon in a large, well-heated cauldron and fry until golden brown.

We take out the golden crispy cracklings with a slotted spoon - they will make a great company for porridge, potatoes or just a piece of black bread with salt. The cracklings have already played their role in the creation of bigus.

Now we will slowly cook the rest of the products and put them into the cauldron one by one. Chopped meat products go first into the rendered lard. Fry them until golden brown.

Fresh cabbage in bigos is traditionally cut into large checkers.

It must be scalded or blanched for a couple, cooled quickly (you can pour cold water in a colander) and squeezed. Otherwise, it will boil to complete tastelessness and structurelessness.

We rake meat products to the walls of the boiler, and in their place in the hot lard we spread the squeezed blanched cabbage. It should fry, brown a little and absorb some of the fat.

The next bookmark is mushrooms, they should also fry a little. If the mushrooms were taken dried, then they must first be soaked and drained. The water in which the mushrooms were soaked will also go into bigos, but a little later.

In the meantime, in a small cauldron or a large thick-walled, well-heated frying pan, lay out the second half of the chopped bacon.

While the bacon turns into cracklings, chop the onion and roots.

We take out the greaves, and fry the onion, fresh and dried white roots in melted lard until golden brown.

It's time for the sauerkraut. We discard it in a colander and squeeze out the brine. If the cabbage is very sour, it must first be soaked. Put the squeezed cabbage into a large cauldron, put the fried onions and roots together with fat there, pour out the decoction of smoked skins and water from soaking the mushrooms.

The crucial moment is coming: now we will put into the cauldron something that will turn the stewed cabbage with smoked meats into the right Old Polish bigos. This is pre-soaked, chopped prunes and plums. If for some reason we don’t have homemade plum wine, we will buy plum wine in the store!

Mix everything well, cover with a lid and let it simmer for half an hour over medium heat.

The final touches are left - to bring the dish to taste and aroma. Let's check for salt - it should be enough in cabbage and smoked meats, but you may have to add salt. If the bigos turned out to be too sour, we will correct it with the addition of sugar. And, of course, spices: black peppercorns and ground; marjoram is the main spicy herb for any dishes from any cabbage; basil - it will combine the taste of meat and vegetables into a single ensemble; Oh, and a few juniper berries. Bay leaf is added only if it is not in sauerkraut.

In principle, the preparation of bigos is over, but in order to acquire the full taste and aroma, it needs to sweat for a few more hours on the smallest fire.

When the dish is ready, we put it on plates for the eaters.

Real regular old Polish bigos has a noble bronze color, a spicy sour-sweet aftertaste, and a tantalizing spicy aroma. It is hot, fatty, satisfying, tasty, and it is a sin to eat it in addition to a glass of bison or at least a mug of beer! And do not forget the crust of black bread with cumin!

Acquaintance with the national cuisines of Poland and the Baltic countries brings many culinary discoveries. One of them is bigus from fresh cabbage. This dish is so tasty, satisfying and multifaceted that its recipes are popular all over the world, including among our compatriots. Bigus was originally a hunting dish. It was prepared from cabbage and game or other meat obtained by hunting, often with the addition of all kinds of smoked meats. Today, bigus is made with any meat, as well as sausages, sausages. The main thing is to follow the recipe and technology, then the bigus will turn out to be hearty, fragrant, with a rich taste, with a slight sourness.

Cooking features

Stewed cabbage with meat is present in the cuisines of different nations, but bigus from fresh cabbage has a unique taste, different from dishes with a similar composition. It's all about some subtleties of cooking that make bigus a unique dish.

• The taste of any dish depends on the quality of the products used in its preparation. The main ingredients of bigus are meat and fresh cabbage. Cabbage can be taken both white and red - the result will not change much. The main thing is to remove the upper leaves, which are almost always sluggish. Of course, the head of cabbage should not be spoiled by rot, rodents. The choice of meat should be approached carefully, taking into account the fact that the meat of a young animal cooks faster and turns out to be more tender and soft. It is better to give preference to a chilled product, since after defrosting the meat loses its juiciness. To minimize the negative effect of freezing followed by defrosting on the structure of the meat, it should be allowed to thaw in the refrigerator.
• Additional ingredients give specific sourness and unique aroma to bigus from fresh cabbage. Most often it is tomato paste or fresh tomatoes, spices - cloves, bay leaves, black and allspice peas. Often lingonberries or other sour berries are added. In this case, you should know the measure so that the dish does not turn out too sour.
• According to the classical technology, meat and cabbage are first cooked separately: the meat is fried until golden brown, the cabbage is fried or stewed until half cooked. After that, the components are combined and stewed together for quite a long time. Bigus is considered ready when the meat becomes very soft. It is best to stew bigus in a frying pan or saucepan with thick walls and a bottom; a cauldron can be an alternative.
• To prevent bigus from burning, water is added to it, but it should be used in a minimal amount, since the dish should not be liquid.

Bigus is usually served hot, but it remains delicious chilled. It can be served as a cold appetizer with strong alcoholic drinks.

Bigus with fresh cabbage chicken

• chicken - 1.5 kg;
• fresh cabbage (white) - 1 kg;
• sauerkraut - 0.25 kg;
• onions - 100 g;
• vegetable oil - 60 ml;
• bay leaf - 2 pcs.;
• black peppercorns - 5 pcs.;
• fresh herbs - 100 g;
• chili sauce - 10 ml;
• water - 0.25 l;
• salt, pepper - to taste.

Cooking method:

• Rinse the chicken carcass, already gutted and plucked, and pat dry with a kitchen towel. Using special scissors, cut it into portioned pieces. Rub the pieces with salt and pepper.
• Rinse the sauerkraut and squeeze out.
• Remove the top leaves from the cabbage head. Finely chop the cabbage.
• Peel the onion from the husk, cut into thin half rings.
• Chop fresh herbs with a knife.
• Dilute chili sauce in a glass of boiled water.
• Heat the oil in a frying pan and brown the chicken pieces in it. Fry should be on medium heat, without a lid.
• Remove the chicken from the pan, put fresh cabbage in its place. Fry it for 10 minutes.
• Add sauerkraut and onion, fry for 10 more minutes.
• Put fresh and sauerkraut, chicken pieces in a thick-walled pan or cauldron. Place bay leaves and peppercorns on top. Pour all the water with the sauce. Salt to taste.
• Cover the pot with a lid and put on a slow fire. Simmer for half an hour until the chicken is done.

Bigus from fresh cabbage and chicken is a complete dish that does not require a side dish. Before serving, you just need to generously sprinkle with fresh herbs. The sauerkraut, which is part of its composition, gives the necessary sourness to the dish.

Bigus with fresh cabbage sausage

• white cabbage (fresh) - 1.5 kg;
• smoked sausage - 0.25 kg;
• boiled sausage - 0.25 kg;
• oregano, marjoram - 5 g each;
• fresh dill - 50 g;
• fresh parsley - 50 g; m
• onions - 0.2 kg;
• tomato paste - 50 ml;
• water - 0.2 l;
• bay leaf - 1 pc.;
• salt, pepper - to taste.

Cooking method:

• Clean the head of cabbage from sluggish leaves. Wash it, dry it and chop it into thin strips. Put in a bowl and remember with your hands so that the cabbage gives juice.
• Cut the boiled and smoked sausage into cubes of approximately the same size. Mix together.
• Free the onion from the husk, cut it into small pieces.
• Heat the oil in a frying pan and put the onion in it. Fry it until golden brown. Add tomato paste, reduce heat and simmer for 5 minutes.
• Finely chop the dill and parsley.
• Fry the sausage in a clean frying pan with a little oil. It should be fried until it is browned.
• Put fresh cabbage in a cauldron, add a glass of water, salt, pepper. Simmer the cabbage for 20 minutes. If she is young, the time can be reduced by 5-7 minutes.
• Put tomato sauce and fried sausage in a cauldron with cabbage. At the same time, spices and spices, fresh herbs should be added. Continue to simmer cabbage with sausage for another 10 minutes.

Bigus from fresh cabbage with sausage is prepared quickly and easily. This dish can be made for dinner to save time.

Bigus from fresh cabbage with beef and potatoes

• beef (pulp) - 0.6 kg;
• lard - 0.2 kg;
• potatoes - 1 kg;
• onions - 150 g;
• carrots - 150 g;
• fresh cabbage - 0.5 kg;
• garlic - 2 cloves;
• salt, pepper - to taste;
• sugar - 5 g;
• allspice - 5 pcs.;
• bay leaf - 2 pcs.;
• apple cider vinegar (6 percent) - 5 ml;
• water - 0.2 l.

Cooking method:

• Wash the beef and lard well. Cut the lard into small pieces, beef into larger cubes (about 1.5 cm each).
• Put lard in a frying pan, put on fire. When the fat starts to melt out of the fat, put the beef in the pan. Fry until golden brown over medium heat.
• Peel a large onion from the husk, cut into small pieces and add to the pan with meat. Fry with it for 5 minutes.
• Cabbage, washed and cleaned of sluggish leaves, chop into small strips.
• Grate peeled carrots on a coarse grater.
• Peel the potatoes and cut into cubes about the same size as the meat.
• Mix vinegar with sugar and salt. Dilute with water.
• Crush the garlic and add to the water with vinegar, mix.
• Put cabbage in a cauldron or thick-walled pan, mixing it with carrots, pour in half a glass of water and simmer for 10 minutes.
• Add potatoes and meat to cabbage. Stir. Add remaining water, seasonings. Lightly salt if necessary. Stir and continue to cook over low heat covered for 30 minutes.

Bigus prepared according to this recipe is very satisfying. It will be even tastier if, after cooking, let it brew for a while.

Bigus with minced meat and rice

• white cabbage (fresh) - 1 kg;
• minced meat - 0.4–0.5 kg;
• rice - 0.4 kg;
• onions - 0.2 kg;
• carrots - 0.2 kg;
• salt, pepper - to taste;
• vegetable oil - how much will go;
• water - 0.2 l.

Cooking method:

• Rinse and boil the rice until half cooked in salted water.
• Clean vegetables. Cut the onion into thin quarters of rings, chop the carrots on a coarse grater.
• Heat the oil in a frying pan and fry the onions and carrots in it.
• When the vegetables acquire a golden hue, add minced meat to them, pepper and salt. Fry, stirring, for 10 minutes.
• Chop the cabbage, cover with water and simmer until half cooked.
• Mix all the ingredients by placing them in a cauldron. Simmer over low heat for 15 minutes.

Bigus with minced meat and rice has a unique taste, slightly different from the traditional one. If you want to give the dish a slight sourness, you can add fresh tomatoes to the recipe. They should be peeled and cut into cubes. Add tomatoes to cabbage at the first stage of cooking.

Fresh cabbage bigus is one of the most inexpensive, but at the same time tasty and satisfying dishes. The technology of its preparation is extremely simple, and with the knowledge of some points, even an inexperienced hostess will cope with the task perfectly. Another advantage of the dish is that it does not require a side dish. Additionally, it should be noted that bigus can be eaten cold, and it will still be tasty. This is another argument in favor of this dish.

Today we will tell you how to cook sauerkraut bigus. This dish can be served on its own for dinner or for any family celebration. It turns out incredibly tasty, healthy and fragrant.

Sauerkraut bigus recipe

Ingredients:

• sauerkraut- 600 g;
• pork - 200 g;
• ham - 150 ml;
• red semi-sweet wine - 150 ml;
• onion - 1 pc.;
• lard - 50 g;
• tomato paste - 2 tbsp. spoons;
• flour - 1 tbsp. spoon;
• spices.

Cooking

Pork thoroughly washed, dried and cut with a knife into small cubes. In a frying pan, heat a few tablespoons of vegetable oil and spread the raw meat. Fry it over high heat for 3 minutes, stirring occasionally. Then transfer the pork to a paper towel and leave to cool.

Chop the salo into small pieces and put it on a heated frying pan. Fry it over moderate heat for 5 minutes until golden brown, and then put it on a plate.

We process the onion, chop it with quarters and sauté in a pan until soft. After that, spread the tomato paste, heat for about a minute, remove from heat and leave to cool.

Pour vegetable oil into a cauldron, heat it and throw in sauerkraut. Fry it over medium heat for 3 minutes, stirring occasionally. Grind the ham into small cubes and add to the cauldron along with ham, onion, fried lard and pieces of pork. Mix everything thoroughly and cook the dish without a lid over medium heat. After about a few minutes, pour in red wine, add flour, paprika, spices to taste and stir. Cook bigus for 15 minutes over moderate heat. We wash the greens, dry and chop with a knife. Sprinkle the finished sauerkraut bigus with fresh herbs, remove the dish from the heat and cover with a lid on top.

Bigus from sauerkraut with potatoes

Ingredients:

• beef pulp - 500 g;
• onion - 1 pc.;
• white fresh cabbage - 500 g;
• sauerkraut - 1 kg;
• vegetable oil;
• potatoes - 3 pcs.;
• spices.

Cooking

It is best, of course, to cook bigus in a cauldron. But if it is not there, do not be discouraged, but take a pan with a thick bottom. Pour a little oil into it, heat it up and fry the meat, chopped into pieces. And this time we process the onion, chop it and throw it to the meat. We clean the potatoes, cut them into cubes and send them to the cauldron for 10 minutes. Now it's time for the sauerkraut. We squeeze it with our hands, rinse it if necessary and put it in bigus. Simmer the dish for 20 minutes, stirring occasionally. We chop fresh cabbage, add it to the pan, add salt and simmer for 15 minutes under the lid.

Bigus from sauerkraut in a slow cooker

Ingredients:

• white fresh cabbage - 0.5 fork;
• onion - 1 pc.;
• dried forest mushrooms - 100 g;
• sauerkraut - 500 g;
• smoked sausage - 400 g;
• broth - 1 tbsp.;
• garlic - 2 cloves;
• spices.

Cooking

So, chop fresh cabbage in large strips and put in a multicooker container. With sauerkraut Squeeze the juice lightly with your hands and add to the saucepan. We clean the onion, chop coarsely and send it there. Mushrooms are processed, cut into pieces and distributed over all vegetables. We chop the smoked sausage into circles and throw it into the slow cooker. Sprinkle everything with salt to taste, pepper and cumin. Pour everything with broth, put whole peeled garlic cloves and close the device with a lid. We turn on the slow cooking mode for 6 hours. After about an hour, open the pan and mix the contents thoroughly. After the cabbage acquires a light brown hue, the bigus is ready!

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

The classic bigus recipe

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

Ingredients:

• meat ribs - up to 1 kg;
• cabbage - 300g;
• sour cabbage - 300g;
• carrot - 1 pc;
• regular onion - 1 pc;
• cumin - 1.5 tsp;
• bay leaf - 2 pieces;
• salt;
• black pepper.

How to cook bigus?

1. 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 simmer for about 40-60 minutes.
2. Three carrots on a grater, cut the onion into quarter rings.
3. Pour onions, 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 chopped cabbage to the prepared carcass, and pour in half of the cooked cumin and lavrushka.
6. Put a layer of sauerkraut on top, pour out the remaining spices, add another glass of water and cover with a lid. Simmer 30 min.
7. In the process of the last quenching, bigus can be stirred.
8. After cooking, try and decide whether to add salt, or enough of what the sauerkraut gave.

Serve hot, with or without garnish.

Bigus from fresh cabbage with potatoes

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

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

• potatoes - 4pcs;
• sour cabbage - 200g;
• onion head - 2 pcs;
• wild garlic - 4 pieces;
• carrots - 1 pc;
• pea pods - 1 pc;
• dill - 1 sprig;
• bay leaf - 1 pc;
• frying oil.

Step by step preparation:

1. First, peel all the necessary vegetables from the skin.
2. We rub the carrots coarsely, cut the onion into cubes or a quarter of the rings.
3. Put the onions and carrots in a hot frying pan with heated oil. Fry until golden brown.
4. Cut potatoes into large chunks.
5. Squeeze the sauerkraut and send it to the frying pan with the fried vegetables. A word of advice: choose saltier cabbage, and you won't have to add more salt to the dish at the end.
6. Stir and cook until the cabbage is fried to a dark golden hue.
7. Grind dill and wild garlic.
8. We put sliced ​​potatoes, a leaf of parsley in a pan, fill it with water and mix. At this stage, you can add a teaspoon of tomato.
9. Mix everything well and simmer for 20 minutes until the potatoes are fully cooked. At the end, pour in the previously chopped greens.
10. Serve warm with sour cream or salad.

Pork bigus recipe

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

So, the list of required products:

• pork carcass 400g;
• white cabbage 500g;
• sour cabbage 400g;
• onion 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 pieces suitable for you.
2. We spread it on a hot frying pan and fry without using oil until golden brown (enough of the fat that the pork will release during frying). We hold on intensive fire for 3 minutes, and then on average for another 15 minutes.
3. Peel and cut the onion into half rings or pieces, and add to the carcass with a golden crust. Hold until the onion is soft.
4. We wash the carrots, peel, rub and put them in a frying pan with a mixture of onions and meat.
5. We add bay leaf, spices there and fry for up to 5 minutes.
6. After that, put sauerkraut in a pan with pork and vegetables, close the lid and simmer for 15 minutes.
7. At this time, chop ordinary cabbage. Slicing is used in cubes or pieces, as you wish.
8. We send fresh cabbage to the pan, close and cook for about an hour, stirring constantly.
9. In the meantime, pour boiling water over the prunes and let it soak.
10. After an hour, add prunes to the finished dish, stew for another 15-20 minutes and turn it off.

All 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 the cabbage, add salt, squeeze out the juice.
2. Peel and chop onions, carrots. Carrots with a grater, and onions with a knife.
3. Fry onions and carrots in a frying pan with hot oil until golden brown.
4. Add cabbage, stir and leave covered for about 15 minutes.
5. Add sausages to the dish, both pre-fried and raw. The main thing is to peel them and cut them into the desired pieces.
6. Add to vegetables in skillet.
7. Mix everything and simmer under the lid for another 10 minutes.

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