Bigus recipe from fresh cabbage with potatoes. Cooking bigus from fresh cabbage with sausages or sausage

Poland is called the birthplace of bigus, but in the old days in Lithuania it was traditionally prepared at hunting halts, so it is possible that the dish was borrowed, and so successfully, that it became national. There is also a legend that King Vladislav Jagiello brought this recipe to Poland, as he was a big fan of bigus hunting.

There are many different recipes bigus, but they are united by the main ingredients: white cabbage, both fresh and sour; pork meat or game and various smoked meats.

In traditional Polish recipes fresh cabbage mixed with sauerkraut, and to pork or game with smoked sausages, lard is certainly added, which contains a high percentage of meat, the so-called undercut.

The finished dish must be thick consistency, sweet taste, when using fresh cabbage, or sour if there is sauerkraut in the dish.

In Poland, bigus is served with hot white or fragrant brown bread, and vodka is often offered with it.

Poles often cook this dish for future use, since it is believed that after standing for several days in the cold, it will only become tastier and more aromatic. Due to the fact that when heated, the dish does not lose its palatability, bigus is often frozen (even the one made from fresh white cabbage).

So, in Poland itself, it is believed that the right bigus from fresh cabbage will “ripen” only as a result of freezing, after which it will reveal its full taste and fragrant bouquet. Such a frozen dish can be heated in portions for more than one week.

pork recipe

Ingredients	Quantity
fresh white cabbage	1.5 kg
enough fatty pork -	1 kg
loin or smoked ham -	300 g
any smoked sausage -	200 g
lard -	200 g
carrots -	1-2 pcs.
dry wine -	150 ml
garlic -	2 cloves
spices and salt -	taste
prunes -	optional
Cooking time: 120 minutes	Calories per 100 grams: 290 kcal

In the Polish recipe for bigus, onions are not used, but if you want to add it, you should put it in the dish along with carrots.

Put the finely chopped loin and bacon into a preheated thick-walled dish so that the fat is rendered out of them, then add the grated carrots.

After it has been spassered, put the meat cut into small slices into a container.

Simmer lightly salted and peppered foods over very low heat, stirring occasionally. After 40 minutes, add coriander, cumin, allspice, previously mixed with dry wine, and after another 5 - 10 minutes, put the chopped cabbage into the dishes.

Continue the stewing process on low heat for another half an hour, then add the smoked sausage cut into cubes, Bay leaf, prunes, cut into thin sticks and chopped garlic. Simmer, stirring, until fully prepared meat and cabbage, if necessary, adding a little to the dishes with bigus hot water so that it stays juicy and doesn't burn.

We suggest watching the video to once again follow all the steps and see firsthand how to cook this dish:

Bigus from fresh cabbage with potatoes

Bigus with fresh cabbage, smoked meats and pork can have different flavors if added to the main ingredients seasonal vegetables and potatoes. Perfectly in harmony with cabbage tomatoes, sweet bell pepper, Forest mushrooms, zucchini, spicy fresh herbs and everyone's favorite potato, which will make the Polish dish even more satisfying and appetizing.

Prepare for it:

• Half a kilo of pork;
• Approximately the same amount of cabbage;
• 4 potatoes;
• Head onion;
• 2 medium carrots;
• 1 tomato;
• 1 Bulgarian pepper;
• Vegetable oil for frying;
• Salt.

Cooking a bigus recipe from fresh cabbage with meat, start by slicing pork. It needs to be crushed into small cubes and simmered over low heat for an hour with the addition of a small amount water.

In the process of stewing, you need to monitor the meat - remove the foam, add water and stir.

When the meat is soft enough and all the moisture has evaporated, add a spoonful of oil to the pan and fry the pork until tender. golden color. At this time, you can peel and chop onions, carrots and add them to the meat.

Close the vegetables with meat tightly with a lid and continue stewing. Let's take care of the potatoes - they need to be peeled, cut into small slices and sent to the pan with meat and vegetables. Next comes the cabbage - we also chop it and put it in a pan.

When the cabbage and potatoes soften, add softer and more tender vegetables- tomato and pepper. They also need to be finely chopped. After 10 minutes, bigus can be seasoned with spices, salt and serve.

Cooking delicious with sausage

Bigus can be cooked not only with poultry or meat, but also with sausages, especially since the traditional classic recipe just assumes the presence of sausage products. To make the cabbage more fragrant, you can take smoked sausages, but any other high-quality sausages will do.

So take:

First, prepare the basic vegetables - onions and carrots. Chop them finely and send them to the frying pan.

After a few minutes, add sausages, cut into circles. Cover everything with a lid, let it sweat. At this time, chop the cabbage.

When the vegetables are soft, put the cabbage into the pan and reduce the heat. Mix everything properly, add spices, cover the bigus with sausage and simmer until the cabbage is ready.

If you add a few tablespoons of water to the pan during the stewing process, the dish will become juicier. Before serving, sprinkle the cabbage with dill, and any will do– fresh, frozen or dried – unique aroma guaranteed.

Something is missing from this dish, isn't it? There is not enough bread. But we thought, what if we bake sausages in dough? This will be much more interesting! While the bigus is being prepared, they will be baked.

Read about how to cook pork gravy. There are many ways, you can do it differently each time.

Review vegetarian diet For healthy body located Find out more and be healthy!

Bigus recipe from fresh cabbage with chicken

Bigus is quite possible to cook with chicken if you like the combination of poultry and cabbage. In any case, it will turn out fragrant and hearty meal.

Required products:

• 400 grams of chicken fillet;
• 1 fork of cabbage;
• A couple of carrots;
• Bulb;
• A couple of tablespoons of tomato paste, but can be replaced with a couple of ripe juicy tomatoes.
• Oil for frying;
• Fresh greens.

And now about how to cook Polish bigus with chicken.

For this dish, it is best to take a cauldron, and if it is not there, then a pan with rather thick walls, in which braised cabbage and the meat will become very tender.

Place a saucepan on the stove and heat a tablespoon of oil in it.

We fry chopped chicken meat on it. We cut the onion into thin half rings, and the carrots into washers and add them to the cauldron when the meat is slightly browned.

When the vegetables become soft enough, add the tomato and immediately reduce the heat, leave everything to simmer under a closed lid. Then wash and clean the cabbage, cut not too much small pieces and put in a saucepan on top of meat and vegetables.

We do not mix the layers, but simply cover with a lid and leave to stew quietly for 40 minutes. When the cabbage becomes fragrant and soft, sprinkle everything with herbs and serve.

If you add mushrooms to cabbage and chicken, you get incredible yummy. Like in the video:

Cooking with rice

Bigus from fresh cabbage can also be cooked with rice, it is very simple and fast, and most importantly delicious. This dish is great for fasting or a vegetarian menu.

Take:

• 500 grams of cabbage;
• A glass of rice;
• One piece of carrots and onions;
• stalk of celery;
• One bell pepper;
• One tomato;
• A couple of cloves of garlic;
• Vegetable oil;
• Salt, sugar, pepper, cumin, dried herbs.

In this recipe, meat replaces rice, and vegetables give richness of taste, let's deal with their processing. Cabbage should be chopped into cubes or thin strips and squeezed with salt with your hands to make it softer.

Cut the onion, pepper, tomato and celery into small cubes, rub the carrots coarsely, crush the garlic. Saute onion, carrot, celery, pepper and garlic in oil in a skillet for about 7 minutes.

Add cabbage, tomato and about one glass of water to the vegetables. We season with spices, you need to put only one teaspoon of sugar, put everything else to taste.

Simmer vegetables for about 15 minutes over low heat. When all of them become soft, wash the rice and send it to the pan, mix well.

If there is not enough water, add - it should cover the entire surface of the rice. Simmer the bigus for 20 minutes until the rice is cooked.

Of course, there is a classic bigus recipe with different varieties meat, however, and variations, as we see, are also many. When preparing a dish to enrich the taste, you can use various vegetables, red wine, tomatoes, forest mushrooms and prunes.

Be sure to flavor the dish with spices to taste, and if you include cumin, black pepper, allspice peas and bay leaf in their composition, then the dish will become very fragrant and close to the classic recipe.

You can make bigus from fresh and sauerkraut, or you can take them in equal proportions Either way, it will be delicious. Fresh cabbage will only need to be chopped, but it is better to wash sauerkraut in clean water so that the dish does not turn out too sour or salty.

The sequence of laying the products can be any, sometimes the mixture of cabbage is stewed first, and the meat and meat products fried and only then laid to the cabbage. But you can do the opposite - first stew the meat, and then add cabbage to it.

All ingredients must be stewed in a bowl with a thick bottom and high sides (preferably clay, but it is also possible in a cauldron) for at least an hour, so that ready meal remained juicy, but without excess liquid, and meat ingredients should be soft and fragrant.

You can also cook bigus in a slow cooker - due to the special mode of quenching at a low temperature, it will turn out exactly as it should be. Such a dish can be stored in the refrigerator for a very long time, and it becomes even tastier when heated, so cook more immediately.

Finally, your attention is a video recipe for a great Polish dishes"Bigos" (as he is also called) with sauerkraut and cold cuts. You can't miss it!

Acquaintance with national cuisines Poland and the Baltic countries bears a lot 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 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 rich taste with slight acidity.

Cooking features

Braised cabbage with meat is present in the kitchens different peoples, however, bigus from fresh cabbage has 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 Negative influence freezing followed by defrosting on the structure of the meat, it should be allowed to thaw in the refrigerator.
• The specific sourness and unique flavor of bigus from fresh cabbage is given additional ingredients. Most often it is tomato paste or fresh tomatoes, from spices - cloves, bay leaves, black and allspice peas. Often add lingonberries or others sour berries. In this case, you should know the measure so that the dish does not turn out too sour.
• By classical technology meat and cabbage are first cooked separately: the meat is fried until golden brown, 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 minimum quantity, since the dish should not be liquid.

Bigus is usually served hot, but it remains delicious chilled. It may be submitted as cold appetizer to 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 another 10 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 place on slow fire. Simmer for half an hour until the chicken is done.

Bigus from fresh cabbage and chicken - full meal, which 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, lower the 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 in a cauldron with cabbage tomato sauce and fried sausage. 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 lard into small pieces, beef into cubes bigger size(about 1.5 cm).
• 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.
• Rub on coarse grater peeled carrots.
• 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 unique taste slightly different from the traditional one. If desired, give a light dish acidity, 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 if you know some points, even inexperienced hostess. 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 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. Turn on the mode slow cooking 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!

Braised cabbage with meat is often cooked, but few people thought what it was. old recipe Polish dish - bigosa. Generally, this traditional food Slavic peoples: Poles, Ukrainians, Belarusians, Russians, Lithuanians.

There is a legend that the recipe for cooking from Lithuania to Poland was brought by the prince of Lithuania and the Polish king Vladislav Jagiello, who was very fond of tasting bigus during hunting halts.

The original recipe called for wolf lungs. There was no cabbage, it was added later. Cooked in inns in huge cauldrons of roe deer meat or wild duck. Later adapted to products that are freely available.

Since cabbage is well stored, it was prepared for the future. In Rus', they froze and took long way. These days, there are many options for making bigus at home. Consider nine of the most popular recipes.

The main option is a mixture of sauerkraut and fresh cabbage with meat - pork or game, with the addition of smoked meats (sausages), home-made lard with a large layer. Mushrooms, tomatoes, prunes, wine, a lot of spices (to taste) are put in bigus. Usually the ingredients are cooked separately: cabbage is stewed, meat and sausage are fried, then everything is combined and stewed together.

IN ready-made bigus turns out to be thick, goes like a second dish, has a sour taste, smells like smoked meats. It is customary to serve with bread, the recipes indicate hot bread. There is no difference, rye or flour premium. Connoisseurs say that this is exceptional hot snack under vodka.

Classic Polish recipe

For the recipe, you will need many varieties of meat (pork, beef, chicken) and sausages. This option is distinguished by the complexity of preparation and the abundance of ingredients. Add a duck, rabbit, or goose for a twist. Smoked sausage, for example, servelat.

Ingredients:

• 5-6 varieties of meat - 600-800 g;
• serverat - 200-300 g;
• sauerkraut - 0.5 kg;
• 2 pcs. carrots;
• 2 pcs. onion;
• tomato paste 1-2 tbsp. l.;
• vegetable oil;
• prunes - about 200 g;
• 0.5 cups of dry wine;
• salt, spices to taste.

Cooking:

1. Meat products cut into small portioned pieces and fry for vegetable oil until a crust forms over high heat. Transfer to a saucepan with a thick bottom.
2. In the remaining oil, fry the carrots, previously grated on a coarse grater, add 2 onions (cut into half rings or chopped). When the onion is fried until golden, pour in the tomato paste.
3. Pitted prunes (the berries are not very large), place the resulting roast and sauerkraut in a saucepan with meat, pour hot water up to the top. Wait until it boils, reduce the heat, simmer for an hour and a half, stirring occasionally.
4. 10 minutes before the end of cooking, pour in half a glass of wine, turn up the heat to evaporate the alcohol, add spices to taste. Leave on the switched off stove for 2 hours to infuse.

Bon appetit!

Video recipe

How to cook bigus from fresh cabbage

The recipe uses not only meat, but also smoked meats (any smoked sausage).

Ingredients:

• beef or pork meat - 0.5 kg;
• smoked sausage - 200-300 g;
• vegetable oil;
• 1 head of cabbage;
• 2 pcs. carrots;
• 1 onion;
• 1-2 tbsp. l. tomato paste;
• salt, spices to taste;
• some cranberries and lingonberries;
• 2-3 cloves of garlic.

How to cook:

1. Cut the meat into small portions, put on a heated deep frying pan, fry in any vegetable oil, stirring occasionally, until a characteristic crust.
2. Chop a medium head of cabbage, add to the meat, stew under the lid for 10 minutes, then pour two cups of hot water into the pan, put two bay leaves and simmer over low heat for 40 minutes.
3. While the cabbage is cooking, in another pan, fry the onion, cut into half rings, sausage (cut into slices or strips, but not finely), grated carrots on a coarse grater. Stew a little, then add tomato paste and spices.
4. Send the resulting roast to the pan and simmer for 10 minutes, then remove from the stove. Season with garlic and cranberries or cranberries.

Serve hot or cold.

Bigus from sauerkraut

Ingredients:

• pork (or beef) - 0.5 kg;
• sauerkraut - 0.5 kg;
• 2 pcs. carrots;
• 1 large onion;
• salt, spices - to taste.

Cooking:

1. Put the cabbage in a saucepan, pour water to completely cover the vegetable, put it to stew.
2. Cut the beef or pork into small portions, onions in half rings, and grate the carrots.
3. Onions are fried in vegetable oil until golden brown, carrots are poured. Stew a little, then put the meat to the vegetables, fry for another 10 minutes.
4. Combine the resulting roast with bigus, mix well, salt, add spices and simmer for 1 hour.

Everything can be served!

Delicious bigus with rice

Ingredients:

• pork or chicken - 0.5 kg;
• sauerkraut - one and a half glasses;
• rice - half a glass;
• 1 carrot;
• 1 onion;
• vegetable oil - 60-80 ml;
• salt, spices, garlic - to taste;
• bay leaf - 1-2 pcs. (or at your discretion).

Cooking:

1. Cut pork or chicken into small portions, fry in vegetable oil in a deep frying pan or cauldron until a characteristic crust (about 10 minutes).
2. Separately fry the onions, carrots and send to the meat, fry together. Rinse rice in several waters, add to meat and vegetables, mix, fry lightly, like risotto.
3. Rinse sauerkraut in cold water, press, send to the bulk. Mix and simmer over medium heat. After 5 minutes, pour in water, spices, salt, garlic and keep on low heat until the rice is ready.

Invite guests to the table!

original potato recipe

Ingredients:

• beef - 600-800 g;
• lard - 200 g;
• large potatoes- 6 pcs.;
• large onion - 1 pc.;
• medium carrot - 1 pc.;
• fresh cabbage - 0.5 kg;
• garlic - 2-3 pcs.;
• bay leaf - 2-3 pieces;
• allspice - about 5 peas (for an amateur);
• salt, sugar, spices - to taste.

Cooking:

1. Cut beef into small pieces, extinguish with lard in a heavy-bottomed saucepan (a deep frying pan will do).
2. Add onions, fry a little, carrots. Leave on low heat for 40 or 50 minutes, stirring occasionally.
3. Pour cabbage into the pan, cover with a lid, simmer until reduced in volume (usually 2 times).
4. We put the seasoning, salt, sugar, then we throw in the potatoes. Add a glass of water, simmer until the potatoes are cooked.

Serve hot, because the cold potatoes lose their taste.

Homemade bigus with sausage and potatoes

Ingredients:

• fresh cabbage - ¼ of a head of cabbage;
• potatoes - 4 pcs. (medium size);
• Krakow sausage - half of the ring;
• carrots - 1 pc.;
• onion - 1 pc.;
• vegetable oil.

Cooking:

1. Cut the cabbage, put it on a well-heated pan. Grate one potato on a coarse grater, add to the vegetable, mix. Fry, stirring, so as not to burn.
2. Peel the remaining potatoes, cut into cubes, put in a pan, simmer under a closed lid over medium heat.
3. Cut the sausage into cubes, add to the bigus, continue to simmer.
4. Finely chop the onion, add in the mass, mix well, bring to readiness.

Video recipe

If there is no fresh cabbage, sauerkraut is suitable, which will need a glass and a half. If there is a problem with Krakow sausage, take any half-smoked, but not dry. Rarely take boiled.

Diet bigus with chicken

Ingredients:

• chicken - 1 pc. (or 2 chickens);
• fresh cabbage - half a head of cabbage;
• sauerkraut - 1-1.5 cups;
• onion - 1 pc.;
• vegetable oil - 50-80 ml;
• bay leaf - 2-3 pieces;
• peppercorns - 4-5 pcs.;
• salt, pepper to taste;
• any greens - 1 bunch;
• chili sauce or ketchup - to taste.

Cooking:

1. Cut the chicken, cut into medium pieces, fry without oil over medium heat until half cooked. Salt and pepper. In the fat left over from the chicken, fry the sauerkraut. If it is old, squeeze the juice, rinse in cold water.
2. Fry for about 5-6 minutes, then transfer to another bowl. In this fat, fry the onion (cut coarsely).
3. In another bowl, fry finely chopped fresh cabbage in vegetable oil for 10 minutes. Add onion, fry for another 5 minutes.
4. We put in the mass pickled vegetable, pour a glass of water, simmer for another 10 minutes.
5. Add chicken, simmer for about half an hour. If you love spicy dishes, use chili sauce or ketchup. 5 minutes before the end of cooking, put bay leaf, peppercorns, herbs.
6. Mix well, remove from heat, leave covered for a few minutes.

Bon appetit!

Traditional vegetarian bigus

Ingredients:

• medium-sized fresh cabbage - 1 pc.;
• large carrots - 1 pc.;
• large onion - 1 pc.;
• garlic - 3 cloves;
• potatoes - 1 pc.;
• bouillon cube- 1 PC.;
• a bunch of any greens;
• onion feather - 1 bunch;
• garlic feather - 1 bunch;
• tomato paste - 2 tbsp. l.;
• vegetable oil - about 1 cup.

Cooking:

1. We heat the oil in a deep frying pan, chop the onion into cubes, carrots into small thin sticks, garlic - in half, throw into the oil.
2. While the vegetables are fried until golden brown, cut the head of cabbage into strips and add to the vegetables.
3. Stir, pour in 2 cups of boiled hot water, tomato paste, salt to taste.
4. Stir and let simmer on low heat for 10 minutes. If you want, cook Brussels sprouts too.
5. We put the potatoes, cut into 4 parts and a bouillon cube. Close the lid and simmer for 40 minutes, stirring occasionally.
6. Open the lid, throw finely chopped greens, mix.

Vegetarian bigus is ready, you can try it!

Recipe with fish

Unusual option bigus, which may seem strange, because fish is used. However, it turns out tasty dish. This recipe is good for those who do not eat meat.

Ingredients:

• fish (pollock, greenling or whatever) - about 1 kg;
• fresh cabbage - 600-800 g;
• carrots - 1-2 pcs. (if large, one piece);
• onion - 1 pc.;
• tomato paste - 2 tbsp. l. (can be replaced with ketchup);
• vegetable oil - about 80 ml;
• salt - to taste;
• spices - at the discretion (black ground pepper, hops-suneli).

Bigus from fresh cabbage with chicken and potatoes

Bigus from fresh cabbage with potatoes is a tasty, nutritious and very satisfying dish. It is based on chopped fresh or sauerkraut. To improve the taste and give variety, various vegetables or meat, sausages are often added. For example, you can cook bigus with ribs.
In this recipe, chicken fillet is used as a meat component, which, of course, facilitates and simplifies the cooking process.

In order to cook bigus from cabbage you will need:

450-600 grams of chicken fillet;
- 1-2 onion heads,
- 1-2 carrots,
- 1 head of medium-sized fresh cabbage,
- 4-5 tomatoes or half a glass of tomato juice;
- 5–6 potatoes;
- 2-3 large cloves of garlic;
- vegetable oil for frying;
- salt - to taste;
- ground black pepper.

From this amount of products, a yield is obtained - 6 - 7 servings.

Cooking
1. We collect all the necessary ingredients.
2. Grind the peeled onion and fry in refined vegetable oil until gently golden.
3. Then cut the washed and peeled carrots into thin strips and add to the onion. Fry over medium heat.
4. Chicken fillet rinse and cut into small cubes. Also, adding to vegetables, fry. Instead of chicken, you can use lean pork or veal pulp, but in this case it will need to be cooked longer. Sprinkle with salt and pepper and continue to simmer. You can add your favorite spices.
5. Cut the prepared peeled potatoes into medium-sized sticks and add to the onions and carrots. Fry until golden brown for 5-7 minutes, according to the bigus recipe with fresh cabbage.
6. In the meantime, wash and clean the cabbage from dry and sluggish leaves. Then chop it into strips, salt and crush a little so that it starts up the juice. Pour the prepared cabbage into a pan with meat and vegetables, cover for 5 minutes with a lid to cabbage leaves softened. Simmer over medium heat, stirring occasionally. If necessary, add a little vegetable oil.
7. After pouring in the tomato or diluted tomato paste, mix all the ingredients. To give the bigus a pleasant appetizing sourness, sauerkraut can be used instead of tomato. Extinguish bigus on a small open fire about 15 to 20 minutes, stirring occasionally to prevent burning.
8. And finishing touch: finely chop the garlic and before turning off the heat, add to the pan with bigus, mix and let it brew for 15-20 minutes before serving. Do not cover the finished dish with a lid, otherwise it will become damp and look like a simple boiled cabbage.
9. Bigus from fresh cabbage with chicken and potatoes, serve with creamy tomato sauce or regular sour cream, season with chopped dill and parsley.
For a variety of menu try cooking vegetable stew with mushrooms and meat.