Bigus with potatoes is a new version of a traditional dish. Bigus recipes with potatoes and mushrooms, sausage, vegetarian
Bigus can be found in almost all cuisines of the Slavic peoples, but it is believed that this dish belongs to Polish cuisine.
Many people confuse bigus with stewed cabbage. In fact, there is nothing in common between them. Bigus contains many different ingredients.
Bigus with potatoes - the basic principles of cooking
Traditional bigus is made from sauerkraut, but you can experiment and cook a dish with fresh vegetables. Bigus with potatoes is hearty and tasty.
An important ingredient of bigus is meat. This is what gives the dish its unique taste. You can use beef, pork, offal, smoked meats, as well as sausages or sausages and even minced meat. For cooking, choose the pulp with layers of fat or ribs.
In addition to meat, potatoes and cabbage, other fresh vegetables and tomato sauce are added to bigus. It turns out an independent hearty meal.
Season it with absolutely any spices and spices. But for the first time, it is better to cook bigus with a minimum amount of spices in order to feel the real taste and aroma of the dish.
Recipe 1. Bigus with potatoes
Ingredients
onion - two heads;
ground black pepper;
chicken fillet - 600 g;
carrots - two pieces;
vegetable oil;
a small head of cabbage;
garlic - three large cloves;
tomato juice - ½ tbsp.;
potatoes - five pcs.
Cooking method
1. Sauté peeled and chopped onions in refined oil until golden brown.
2. Cut the washed and peeled carrots into thin strips and add to the onion. We fry on moderate heat.
3. Wash the chicken fillet and cut into small cubes. Fry and add to vegetables. Season with pepper, salt and continue to simmer.
4. Cut the peeled potatoes into medium-sized bars and add to the pan with vegetables and chicken. Fry until golden brown for about seven minutes.
5. We clean the cabbage from dry leaves. We chop it with straws, salt and lightly crush it so that it starts up the juice. We spread the cabbage in a pan, cover for 5 minutes so that the cabbage becomes soft. Simmer over moderate heat, stirring occasionally.
6. Pour in tomato juice or diluted tomato paste, mix all the ingredients. Simmer the bigus over low heat for 20 minutes, stirring occasionally so as not to burn.
7. Finely chop the garlic and add it to the pan with bigus. Stir and let stand for ten minutes. We do not cover the finished dish with a lid so that it does not turn into boiled cabbage.
Recipe 2. Vegetarian bigus with potatoes
Ingredients
potatoes - four pcs.;
sauerkraut - 200 g;
vegetable oil;
two bulbs;
ground pepper;
wild garlic - four pieces;
sprig of dill;
carrot;
Bay leaf;
green peas.
Cooking method
1. Peel the carrots and chop on a coarse grater. Free the onion from the husk, and cut into small cubes.
2. Heat a few tablespoons of vegetable oil in a heavy-bottomed pan. Put the sliced vegetables in the bottom of the pan and fry until soft and golden brown.
3. Peel the potatoes and cut them into fairly large bars.
4. Squeeze and send a little sauerkraut to the pan, mix the ingredients. Fry the contents of the pan, stirring constantly, until the cabbage is fried.
5. Chop the parsley sprig, cut the wild garlic stalks into rings. Send chopped potatoes to the pan, mix. Put a pod of hot red pepper in the pan, add one bay leaf here. Pour in some drinking water and add a teaspoon of tomato paste. Simmer the bigus for 20 minutes. At the final stage, add chopped greens and wild garlic.
Recipe 3. Bigus with potatoes and minced meat
Ingredients
sauerkraut - 300 g;
salt;
fresh cabbage - ½ head;
black pepper;
potatoes - four tubers;
sunflower oil - 50 ml;
bell pepper - a pod;
half a kilogram of minced meat;
two carrots;
onion - one head.
Cooking method
1. Rinse the meat, dry it, cut into pieces and pass through a meat grinder. Put the minced meat in a cauldron and fry, stirring constantly, until the color changes.
2. Peel vegetables and wash them. Chop the onion into cubes. Chop carrots into thin strips. Put the vegetables in a cauldron with minced meat.
3. Cut the potatoes into bars. After five minutes, add to the pot. Stir.
4. Remove sluggish leaves from cabbage. Chop it with thin noodles and add the vegetable five minutes after the potatoes. Lightly fry and add sauerkraut, after squeezing it out.
5. Rinse the tomato and pepper. Cut out the stems. Finely chop the vegetables, and send to the cauldron. Stir and simmer everything together for about seven minutes, pepper and salt.
Recipe 4. Bigus with potatoes in a slow cooker
Ingredients
150 ml of drinking water;
500 g chicken;
bunch of parsley and dill;
forks of fresh cabbage;
garlic - head;
carrots - three pcs.;
bell pepper - two pods;
onion - four heads;
300 g potatoes.
Cooking method
1. Wash the chicken, pat dry with napkins and cut into small pieces. Salt, mix with your hands and put on the bottom of the container of the device.
2. Remove the top sluggish leaves from the cabbage fork, cut the head of cabbage in half and chop it into thin strips. Lightly salt and mash until juice appears. Peel the onion and chop into half rings. Free the garlic from the husk and chop. Combine with onion and stir. Peel the potatoes, cut into slices lengthwise. Put the potatoes on top of the meat, put the chopped cabbage, onion and garlic on the potato layer.
3. Peel and chop the carrots into large chips, put them on top of the cabbage. Wash the bell pepper, remove the seeds and the stalk, cut into half rings, put on the carrot.
4. Cut fresh tomatoes into circles, put on the ingredients. Season with spices. Sprinkle with chopped herbs. Pour in drinking water. Place the container with the ingredients in the device, close the lid, set the pressure valve to the “high pressure” position. Cook the bigus in the extinguishing mode for about 20 minutes. Then open the valve, release the steam and open the lid. Stir the bigus with a wooden spatula.
Recipe 5. Bigus with potatoes and mushrooms
Ingredients
a glass of sauerkraut;
potatoes - two pcs.;
ground black pepper;
bulb;
60 g of tomato paste;
bell pepper pod;
200 ml chicken broth;
small carrot;
garlic - two cloves;
a piece of parsnip;
six champignons;
70 g of lard;
two smoked sausages.
Cooking method
1. Cut a piece of lard into thin slices, throw them into a heated pan and melt the fat.
2. When the lard acquires a golden hue, and there is a sufficient amount of fat in the pan, put the peeled and diced potatoes in it. Fry it, stirring, for a couple of minutes.
3. Peel and wash vegetables. Finely chop the peeled onions, parsnips and bell peppers. Coarsely grate the carrot. Put the vegetables in a pan and fry them until the onions are translucent.
4. Rinse the mushrooms and cut them into plates. Put the mushrooms to the rest of the ingredients, cook everything together for another seven minutes.
5. Add sausages cut into circles and chopped garlic, mix and fry for just a couple of minutes. Now add sauerkraut to the pan, after squeezing it, and tomato paste. Pour in some broth, salt and pepper. Stir and leave on low heat. Stew the bigus for an hour, stirring it occasionally and adding the broth.
Recipe 6. Bigus with potatoes and stew
Ingredients
carrot - one piece;
potatoes - five tubers;
black pepper;
600 g fresh cabbage;
vegetable oil;
onion - head;
400 g of stew;
60 g of tomato paste.
Cooking method
1. Remove sluggish leaves from the head, cut it in half and chop it into thin noodles. Peel and wash the rest of the vegetables. Chop the onion into small cubes, and grate the carrot coarsely. Heat vegetable oil in a frying pan and put chopped vegetables into it. Fry them for about ten minutes over moderate heat.
2. Now add tomato paste and potatoes cut into small pieces to the vegetables. Pour in quite a bit of drinking water and mix. Cover the pan with a lid and simmer the vegetables over low heat until the potatoes are soft.
3. Open the jar of stew and put the contents to the rest of the vegetables, season with salt, pepper and mix, leave the bigus to stew for another couple of minutes.
- Bigus will turn out richer if you cook it from a mixture of fresh and sauerkraut.
- To bring out the taste of vegetables and turn the dish into a real delicacy, add a pinch of sugar.
- For acid, you can add a little citric acid to bigus.
- Cook bigus in a cauldron, slow cooker or a heavy-bottomed pan.
- Fresh cabbage, before putting in a cauldron, lightly salt and crush with your hands.
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?
- 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.
- Three carrots on a grater, cut the onion into quarter rings.
- Pour onions, carrots to the stewed meat ribs and let it stew for another 10 minutes.
- After shredding a fresh head of cabbage.
- We attach the chopped cabbage to the prepared carcass, and pour in half of the cooked cumin and lavrushka.
- 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.
- In the process of the last quenching, bigus can be stirred.
- 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:
- First, peel all the necessary vegetables from the skin.
- We rub the carrots coarsely, cut the onion into cubes or a quarter of the rings.
- Put the onions and carrots in a hot frying pan with heated oil. Fry until golden brown.
- Cut potatoes into large chunks.
- 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.
- Stir and cook until the cabbage is fried to a dark golden hue.
- Grind dill and wild garlic.
- 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.
- Mix everything well and simmer for 20 minutes until the potatoes are fully cooked. At the end, pour in the previously chopped greens.
- 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:
- Wash the meat, dry it and cut into pieces suitable for you.
- 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.
- 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.
- We wash the carrots, peel, rub and put them in a frying pan with a mixture of onions and meat.
- We add bay leaf, spices there and fry for up to 5 minutes.
- After that, put sauerkraut in a pan with pork and vegetables, close the lid and simmer for 15 minutes.
- At this time, chop ordinary cabbage. Slicing is used in cubes or pieces, as you wish.
- We send fresh cabbage to the pan, close and cook for about an hour, stirring constantly.
- In the meantime, pour boiling water over the prunes and let it soak.
- 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?
- We cut the cabbage, add salt, squeeze out the juice.
- Peel and chop onions, carrots. Carrots with a grater, and onions with a knife.
- Fry onions and carrots in a frying pan with hot oil until golden brown.
- Add cabbage, stir and leave covered for about 15 minutes.
- Add sausages to the dish, both pre-fried and raw. The main thing is to peel them and cut them into the desired pieces.
- Add to vegetables in skillet.
- 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.
Our compatriots are well aware of a simple dish - stewed cabbage with minced meat, but not everyone realizes that it comes from Poland, where it is called bigus. You can make it from fresh and sauerkraut in half, add mushrooms (fresh and salted), meat and smoked meats.
What is bigus and how to cook it
A traditional dish for Poles and Lithuanians is bigus, which is cabbage stewed with meat. Initially, the snack was prepared at a halt during the hunt, so game and wolf meat were added there, or fresh cabbage was seasoned with roe deer or duck meat. Subsequently, the dish became famous in Ukraine, Belarus and Russia, where it was slightly changed and improved.
Cooking bigus from fresh cabbage at home begins with the choice of products. The main one is fresh white cabbage, which can be mixed with sauerkraut to give the appetizer a spicy sour flavor. Any meat is used - from pork and chicken to beef with smoked meats. It is very tasty to cook bigus with game and the addition of lard, some people prefer a recipe with fish or limit themselves to a lean version or a low-fat children's version. For flavor, mushrooms, tomatoes, spices, prunes and wine are added to the dish. The sour taste is given by lingonberries and cranberries.
The stages of making bigus do not require special culinary skills: fresh cabbage is chopped and stewed, the meat components are fried, then they are warmed up together at a slow pace. The result is a thick treat suitable as a main dish. It has a sour taste and aroma of smoked meats, is accompanied by bread and serves as an excellent snack for alcohol.
Bigus from fresh cabbage - recipe with photo
If the culinary specialist is going to look for a recipe for bigus with fresh cabbage, then it is better to give preference to step-by-step recipes that require photos and descriptions. This will make cooking easier. You should start with a classic hearty recipe with meat pieces and gradually complicate by adding smoked meats.
Classical
- Time: 1 hour.
- Number of servings: 6 persons.
- Calorie content of the dish: 140 kcal.
- Destination: for lunch.
- Cuisine: Polish.
How to cook classic bigus is described in the following instructions. It involves the use of two types of cabbage - fresh and sauerkraut, seasoned with cumin, allspice, prunes. The meat filling is pork and smoked sausage, but you can take any other smoked product - meat, chicken legs. A spicy aroma with notes of grapes gives a delicacy to a dry white wine.
Ingredients:
- fresh white cabbage - 0.6 kg;
- carrots - 1 pc.;
- pork - 0.4 kg;
- smoked sausage - 0.2 kg;
- sauerkraut - 0.4 kg;
- tomato paste - 20 ml;
- cumin - 10 g;
- allspice - 3 peas;
- vegetable oil - 25 ml;
- prunes - 60 g;
- dry white wine - ¾ cup.
Cooking method:
- Wash the pork, dry it, cut into pieces, put on the bottom of a saucepan, greased with oil. Fry over medium heat until the liquid has evaporated and browned, salt.
- Pour grated carrots, after five minutes sausage cubes, after another two minutes pour tomato paste, white wine, season with spices.
- Chop the cabbage head, send it to a saucepan with sauerkraut. Close the lid, simmer the contents for half an hour on a minimum fire.
- Salt, put the washed prunes in slices, simmer for 10 minutes.
- Serve with fresh bread, parsley and vegetables.
With meat
- Time: 1 hour.
- Number of servings: 8 persons.
- Calorie content of the dish: 168 kcal.
- Purpose: for dinner.
- Cuisine: Polish.
- Difficulty of preparation: medium.
The bigus recipe with fresh cabbage meat involves the use of a chicken carcass or two chickens to make a moderately dietary, light and tasty dish. The delicacy can be eaten reheated, so the delicacy becomes even richer and more aromatic, acquires a thicker texture.
Ingredients:
- chicken - carcass;
- fresh cabbage - half a head;
- sauerkraut - 250 g;
- onion - 1 pc.;
- vegetable oil - 60 ml;
- bay leaf - 2 pcs.;
- black pepper - 5 peas;
- greens - a bunch;
- water - a glass;
- chili sauce - 10 ml.
Cooking method:
- Cut the chicken, cut into pieces, fry over medium heat until golden brown, salt, season with pepper.
- Fry the sauerkraut in the remaining fat for five minutes. Fry chopped onion in the same fat.
- Separately stew fresh chopped cabbage head for 10 minutes.
- Mix with sauerkraut, pour water, simmer for 10 minutes. Add chicken, cook for half an hour.
- Add sauce, spices, remove from heat, serve after a few minutes of infusion.
In a slow cooker
- Time: 1 hour.
- Number of servings: 6 persons.
- Calorie content of the dish: 130 kcal.
- Destination: for lunch.
- Cuisine: Polish.
- Difficulty of preparation: medium.
The recipe for making bigus in a slow cooker involves the use of pork in combination with sauerkraut and fresh cabbage. The dish seasoned with tomato paste turns out to be bright and appetizing, it makes you want to try and enjoy the pleasant taste. Using a slow cooker will greatly facilitate cooking, because the hostess does not have to monitor the contents of the bowl.
Ingredients:
- pork - 0.4 kg;
- onions - 1 pc.;
- carrots - 1 pc.;
- vegetable oil - 50 ml;
- sauerkraut - half a kilo;
- fresh cabbage - 0.25 kg;
- water - a glass;
- tomato paste - 15 ml.
Cooking method:
- Cut the meat into cubes, onion into half rings, rub the carrots coarsely.
- Turn on the frying program, heat the oil, add the meat with vegetables, lightly fry, add salt.
- Pour in water, tomato paste, set the stew mode for half an hour.
- Add sauerkraut with chopped fresh cabbage without stirring. Simmer for another half hour.
- When serving, stir and let it brew for about 20 minutes.
with pork
- Time: 1 hour.
- Servings: 7 persons.
- Calorie content of the dish: 117 kcal.
- Purpose: for dinner.
- Cuisine: Polish.
- Difficulty of preparation: medium.
How to cook bigus with pork is described in detail in the following recipe. It involves the use of simple and affordable ingredients without the use of sauerkraut. The dish will turn out soft and rich in taste, acquire a pleasant aroma and appetizing color due to tomato paste. Depending on preferences, it is good to add any herbs and dry spices - coriander, dill, cumin.
Ingredients:
- pork - 400 g;
- fresh cabbage - 1.1 kg;
- vegetable oil - 40 ml;
- onion - 1 pc.;
- carrots - 2 pcs.;
- tomato paste - 20 ml.
Cooking method:
- Cut the meat into pieces, put on the bottom of the pan. Roast until moisture evaporates.
- Add chopped onion, grated carrot, cook until soft.
- Send chopped cabbage head, tomato paste to the pan, simmer until soft.
With potato
- Time: 1.5 hours.
- Servings: 4 persons.
- Calorie content of the dish: 142 kcal.
- Destination: for lunch.
- Cuisine: Polish.
- Difficulty of preparation: medium.
The recipe for bigus from fresh cabbage with potatoes is described below. The use of lard adds piquancy to it, which makes the appetizer more fragrant and high-calorie. Such a delicacy will perfectly warm in the winter and saturate the body for a long time. The recipe is supposed to take beef meat, but if desired, it is replaced with duck or rabbit for a more unusual taste.
Ingredients:
- beef - 0.7 kg;
- lard - 0.2 kg;
- potatoes - 6 pcs.;
- onion - 1 pc.;
- carrots - 1 pc.;
- fresh cabbage - half a kilo;
- garlic - 3 cloves;
- bay leaf - 2 pcs.;
- allspice - 5 peas;
- water - 200 ml.
Cooking method:
- Fry the pieces of beef in lard in a deep frying pan until the liquid evaporates, throw in the chopped onion with grated carrots.
- After 40 minutes of stewing over low heat, add cabbage chips, cook until the volume is reduced by half.
- Season with spices, salt, sweeten a little, add potato pieces, pour water.
- Cook until potatoes are soft.
with sausage
- Time: 1 hour.
- Number of servings: 6 persons.
- Calorie content of the dish: 149 kcal.
- Purpose: for dinner.
- Cuisine: Polish.
- Difficulty of preparation: medium.
The bigus recipe from fresh cabbage with sausage will help out if sausages are lying around in the house. If you want a more intense smell of smoked meats, sausages should be taken with a smoky flavor, but any will do. This option for making bigus is suitable for a quick dinner when you want to please your family with a delicious treat in a short time.
Ingredients:
- fresh cabbage - half a kilo;
- sausages - 5 pcs.;
- onion - 1 pc.;
- carrots - 1 pc.;
- tomato paste - 20 ml;
- vegetable oil - 20 ml;
- bay leaf - 2 pcs.;
- dried dill - 20 g.
Cooking method:
- Chop the onion, grate the carrots, fry until golden brown. Send sausages, cut into slices, sweat for a couple of minutes.
- Chop the cabbage head, send to the vegetables, season with spices.
- Simmer until cooked for 40 minutes, sprinkle with dill.
- You can add a few tablespoons of water to the contents during cooking.
Sausage
- Time: 1 hour.
- Servings: 4 persons.
- Calorie content of the dish: 150 kcal.
- Destination: for lunch.
- Cuisine: Polish.
- Difficulty of preparation: medium.
Bigus with sausage is obtained with a bright aroma of smoked meats and a rich taste. Krakow sausage, traditional for Poland, will serve as an ideal meat filling. Use sausage in a natural casing and fresh to give the delicacy an appetizing flavor. If you take another sausage, you get a juicy “bigus in Russian”.
Ingredients:
- fresh cabbage - 1/4 head;
- potatoes - 4 pcs.;
- Krakow sausage - half a ringlet;
- carrots - 1 pc.;
- onion - 1 pc.;
- vegetable oil - 20 ml.
Cooking method:
- Chop the cabbage head into thin strips, fry in butter with grated potatoes. Cut the remaining potatoes into cubes, send to the pan. To cover with a lid.
- Stew over moderate heat for 10 minutes, send sausage cubes, chopped onion.
- Cook until soft.
with minced meat
- Time: 1 hour.
- Number of servings: 6 persons.
- Calorie content of the dish: 134 kcal.
- Purpose: for dinner.
- Cuisine: Polish.
- Difficulty of preparation: medium.
Bigus from fresh cabbage with minced meat has a softer texture, looks beautiful on a plate and exudes an incredibly attractive aroma through the use of basil, herbs and garlic. You can take any minced meat for him, but mixed pork and beef from meat, with a moderate amount of fat, is better. If you want a lighter filling, you can take chicken or minced turkey.
Ingredients:
- fresh cabbage - 1 kg;
- minced meat - 0.4 kg;
- carrots - 1 pc.;
- garlic - 3 cloves;
- dried basil - 5 g;
- fresh greens - a bunch.
Cooking method:
- Chop the cabbage head, salt, mash a little with your hands.
- Fry the minced meat in oil until browned, combine with coarsely grated carrots.
- After two minutes, put the cabbage chips, cover, simmer for 20 minutes over low heat, stirring occasionally.
- Salt, season with spices, simmer until soft with cabbage shavings with a covered lid.
- 10 minutes before the end of the process, season with crushed garlic.
- Serve with chopped greens.
with rice
- Time: 1 hour.
- Servings: 4 persons.
- Calorie content of the dish: 132 kcal.
- Destination: for lunch.
- Cuisine: Polish.
- Difficulty of preparation: medium.
Bigus with rice is distinguished by satiety of cereals, spicy aroma due to the use of spices and seasonings. It is good to cook it with chicken or pork meat to make a dish that simultaneously acts as a side dish and main dish. This kind of bigus will appeal to those who do not perceive pure cabbage with meat, because rice drowns out the sour taste.
Ingredients:
- pork - half a kilo;
- fresh cabbage - 0.25 kg;
- rice - 100 g;
- carrots - 1 pc.;
- onion - 1 pc.;
- vegetable oil - 70 ml;
- bay leaf - 1 pc.;
- garlic - 2 cloves.
Cooking method:
- Cut the meat into pieces, fry in a cauldron until crusty for 10 minutes.
- Separately fry the chopped onions, grated carrots, combine with meat.
- Rinse rice until transparent, send to a cauldron, fry until risotto.
- Send chopped cabbage head, salt, season with spices, simmer with a covered lid until the contents are soft.
- Season with crushed garlic before serving.
With sauerkraut and fresh cabbage
- Time: 2 hours.
- Servings: 4 persons.
- Calorie content of the dish: 151 kcal.
- Purpose: for dinner.
- Cuisine: Polish.
- Difficulty of preparation: medium.
Bigus with fresh and sauerkraut is cooked with pork ribs and prunes, which gives the final dish a spectacular pleasant aroma. This version of bigus can decorate a festive feast, it looks so good and attracts the attention of guests.
Ingredients:
- pork ribs - 0.4 kg;
- fresh cabbage - half a kilo;
- sauerkraut - 0.4 kg;
- onion - 1 pc.;
- carrots - 1 pc.;
- pitted prunes - 150 g;
- coriander - 2 pinches;
- bay leaf - 1 pc.
Cooking method:
- Cut the ribs in portions, fry without oil until dark golden and fried crust for 11 minutes without a lid over moderate heat. Stir constantly while frying.
- Send the onion straws to the meat, fry until golden, grate the carrots, salt.
- Season with spices, fry for five minutes until the carrots are soft.
- Lay sauerkraut, cover, simmer over moderate heat for 15 minutes.
- Add a chopped head of cabbage, simmer for 1.5 hours, sometimes stirring.
- Send washed prunes whole, simmer for 15 minutes.
- Serve with bread and herbs.
How to make bigus with fresh cabbage - cooking secrets
To make a real tasty Polish bigus, you should listen to the professionals. Here is what eminent chefs recommend on how to cook bigus yourself:
- it is better to mix fresh cabbage with sauerkraut, and pork or game with smoked meats;
- be sure to add lard to make the appetizer thick;
- it is best served with fresh white or rye bread, vodka;
- you can cook the dish for the future, store in the cold or even freeze;
- bigus goes well with vegetables, red wine, tomatoes, bell peppers, forest mushrooms and prunes;
- spices for bigus: cumin, ground black pepper, allspice peas, bay leaf;
- sauerkraut is washed with clean water before laying so that the delicacy does not become sour or salty;
- first, be sure to stew the meat, and then add the cabbage;
- a cauldron is considered the best dish for making bigus, but in its absence, a frying pan with high sides, a thick-walled pan or a slow cooker will do;
- it is better to chop fresh cabbage in medium strips so that it does not boil.
Video
Bigus can be found in almost all cuisines of the Slavic peoples, but it is believed that this dish belongs to Polish cuisine.
Many people confuse bigus with stewed cabbage. In fact, there is nothing in common between them. Bigus contains many different ingredients.
Bigus with potatoes - the basic principles of cooking
Traditional bigus is made from sauerkraut, but you can experiment and cook a dish with fresh vegetables. Bigus with potatoes is hearty and tasty.
An important ingredient of bigus is meat. This is what gives the dish its unique taste. You can use beef, pork, offal, smoked meats, as well as sausages or sausages and even minced meat. For cooking, choose the pulp with layers of fat or ribs.
In addition to meat, potatoes and cabbage, other fresh vegetables and tomato sauce are added to bigus. It turns out an independent hearty meal.
Season it with absolutely any spices and spices. But for the first time, it is better to cook bigus with a minimum amount of spices in order to feel the real taste and aroma of the dish.
Recipe 1. Bigus with potatoes
Ingredients
onion - two heads;
ground black pepper;
chicken fillet - 600 g;
carrots - two pieces;
vegetable oil;
a small head of cabbage;
garlic - three large cloves;
tomato juice - ½ tbsp.;
potatoes - five pcs.
Cooking method
1. Sauté peeled and chopped onions in refined oil until golden brown.
2. Cut the washed and peeled carrots into thin strips and add to the onion. We fry on moderate heat.
3. Wash the chicken fillet and cut into small cubes. Fry and add to vegetables. Season with pepper, salt and continue to simmer.
4. Cut the peeled potatoes into medium-sized bars and add to the pan with vegetables and chicken. Fry until golden brown for about seven minutes.
5. We clean the cabbage from dry leaves. We chop it with straws, salt and lightly crush it so that it starts up the juice. We spread the cabbage in a pan, cover for 5 minutes so that the cabbage becomes soft. Simmer over moderate heat, stirring occasionally.
6. Pour in tomato juice or diluted tomato paste, mix all the ingredients. Simmer the bigus over low heat for 20 minutes, stirring occasionally so as not to burn.
7. Finely chop the garlic and add it to the pan with bigus. Stir and let stand for ten minutes. We do not cover the finished dish with a lid so that it does not turn into boiled cabbage.
Recipe 2. Vegetarian bigus with potatoes
Ingredients
potatoes - four pcs.;
sauerkraut - 200 g;
vegetable oil;
two bulbs;
ground pepper;
wild garlic - four pieces;
sprig of dill;
carrot;
Bay leaf;
green peas.
Cooking method
1. Peel the carrots and chop on a coarse grater. Free the onion from the husk, and cut into small cubes.
2. Heat a few tablespoons of vegetable oil in a heavy-bottomed pan. Put the sliced vegetables in the bottom of the pan and fry until soft and golden brown.
3. Peel the potatoes and cut them into fairly large bars.
4. Squeeze and send a little sauerkraut to the pan, mix the ingredients. Fry the contents of the pan, stirring constantly, until the cabbage is fried.
5. Chop the parsley sprig, cut the wild garlic stalks into rings. Send chopped potatoes to the pan, mix. Put a pod of hot red pepper in the pan, add one bay leaf here. Pour in some drinking water and add a teaspoon of tomato paste. Simmer the bigus for 20 minutes. At the final stage, add chopped greens and wild garlic.
Recipe 3. Bigus with potatoes and minced meat
Ingredients
sauerkraut - 300 g;
salt;
fresh cabbage - ½ head;
black pepper;
potatoes - four tubers;
sunflower oil - 50 ml;
bell pepper - pod;
half a kilogram of minced meat;
two carrots;
onion - one head.
Cooking method
1. Rinse the meat, dry it, cut into pieces and pass through a meat grinder. Put the minced meat in a cauldron and fry, stirring constantly, until the color changes.
2. Peel vegetables and wash them. Chop the onion into cubes. Chop carrots into thin strips. Put the vegetables in a cauldron with minced meat.
3. Cut the potatoes into bars. After five minutes, add to the pot. Stir.
4. Remove sluggish leaves from cabbage. Chop it with thin noodles and add the vegetable five minutes after the potatoes. Lightly fry and add sauerkraut, after squeezing it out.
5. Rinse the tomato and pepper. Cut out the stems. Finely chop the vegetables, and send to the cauldron. Stir and simmer everything together for about seven minutes, pepper and salt.
Recipe 4. Bigus with potatoes in a slow cooker
Ingredients
150 ml of drinking water;
500 g chicken;
bunch of parsley and dill;
forks of fresh cabbage;
garlic - head;
carrots - three pcs.;
bell pepper - two pods;
onions - four heads;
300 g potatoes.
Cooking method
1. Wash the chicken, pat dry with napkins and cut into small pieces. Salt, mix with your hands and put on the bottom of the container of the device.
2. Remove the top sluggish leaves from the cabbage fork, cut the head of cabbage in half and chop it into thin strips. Lightly salt and mash until juice appears. Peel the onion and chop into half rings. Free the garlic from the husk and chop. Combine with onion and stir. Peel the potatoes, cut into slices lengthwise. Put the potatoes on top of the meat, put the chopped cabbage, onion and garlic on the potato layer.
3. Peel and chop the carrots into large chips, put them on top of the cabbage. Wash the bell pepper, remove the seeds and the stalk, cut into half rings, put on the carrot.
4. Cut fresh tomatoes into circles, put on the ingredients. Season with spices. Sprinkle with chopped herbs. Pour in drinking water. Place the container with the ingredients in the device, close the lid, set the pressure valve to the “high pressure” position. Cook the bigus in the extinguishing mode for about 20 minutes. Then open the valve, release the steam and open the lid. Stir the bigus with a wooden spatula.
Recipe 5. Bigus with potatoes and mushrooms
Ingredients
a glass of sauerkraut;
potatoes - two pcs.;
ground black pepper;
bulb;
60 g of tomato paste;
bell pepper pod;
200 ml chicken broth;
small carrot;
garlic - two cloves;
a piece of parsnip;
six champignons;
70 g of lard;
two smoked sausages.
Cooking method
1. Cut a piece of lard into thin slices, throw them into a heated pan and melt the fat.
2. When the lard acquires a golden hue, and there is a sufficient amount of fat in the pan, put the peeled and diced potatoes in it. Fry it, stirring, for a couple of minutes.
3. Peel and wash vegetables. Finely chop the peeled onions, parsnips and bell peppers. Coarsely grate the carrot. Put the vegetables in a pan and fry them until the onions are translucent.
4. Rinse the mushrooms and cut them into plates. Put the mushrooms to the rest of the ingredients, cook everything together for another seven minutes.
5. Add sausages cut into circles and chopped garlic, mix and fry for just a couple of minutes. Now add sauerkraut to the pan, after squeezing it, and tomato paste. Pour in some broth, salt and pepper. Stir and leave on low heat. Stew the bigus for an hour, stirring it occasionally and adding the broth.
Recipe 6. Bigus with potatoes and stew
Ingredients
carrot - one piece;
potatoes - five tubers;
black pepper;
600 g fresh cabbage;
vegetable oil;
onion - head;
400 g of stew;
60 g of tomato paste.
Cooking method
1. Remove sluggish leaves from the head, cut it in half and chop it into thin noodles. Peel and wash the rest of the vegetables. Chop the onion into small cubes, and grate the carrot coarsely. Heat vegetable oil in a frying pan and put chopped vegetables into it. Fry them for about ten minutes over moderate heat.
2. Now add tomato paste and potatoes cut into small pieces to the vegetables. Pour in quite a bit of drinking water and mix. Cover the pan with a lid and simmer the vegetables over low heat until the potatoes are soft.
3. Open the jar of stew and put the contents to the rest of the vegetables, season with salt, pepper and mix, leave the bigus to stew for another couple of minutes.
- Bigus will turn out richer if you cook it from a mixture of fresh and sauerkraut.
- To bring out the taste of vegetables and turn the dish into a real delicacy, add a pinch of sugar.
- For acid, you can add a little citric acid to bigus.
- Cook bigus in a cauldron, slow cooker or a heavy-bottomed pan.
- Fresh cabbage, before putting in a cauldron, lightly salt and crush with your hands.
Bigus can be found in almost all cuisines of the Slavic peoples, but it is believed that this dish belongs to Polish cuisine.
Many people confuse bigus with stewed cabbage. In fact, there is nothing in common between them. Bigus contains many different ingredients.
Bigus with potatoes - the basic principles of cooking
Traditional bigus is made from sauerkraut, but you can experiment and cook a dish with fresh vegetables. Bigus with potatoes is hearty and tasty.
An important ingredient of bigus is meat. This is what gives the dish its unique taste. You can use beef, pork, offal, smoked meats, as well as sausages or sausages and even minced meat. For cooking, choose the pulp with layers of fat or ribs.
In addition to meat, potatoes and cabbage, other fresh vegetables and tomato sauce are added to bigus. It turns out an independent hearty meal.
Season it with absolutely any spices and spices. But for the first time, it is better to cook bigus with a minimum amount of spices in order to feel the real taste and aroma of the dish.
Recipe 1. Bigus with potatoes
Ingredients
onion - two heads;
ground black pepper;
chicken fillet - 600 g;
carrots - two pieces;
vegetable oil;
a small head of cabbage;
garlic - three large cloves;
tomato juice - ½ tbsp.;
potatoes - five pcs.
Cooking method
1. Sauté peeled and chopped onions in refined oil until golden brown.
2. Cut the washed and peeled carrots into thin strips and add to the onion. We fry on moderate heat.
3. Wash the chicken fillet and cut into small cubes. Fry and add to vegetables. Season with pepper, salt and continue to simmer.
4. Cut the peeled potatoes into medium-sized bars and add to the pan with vegetables and chicken. Fry until golden brown for about seven minutes.
5. We clean the cabbage from dry leaves. We chop it with straws, salt and lightly crush it so that it starts up the juice. We spread the cabbage in a pan, cover for 5 minutes so that the cabbage becomes soft. Simmer over moderate heat, stirring occasionally.
6. Pour in tomato juice or diluted tomato paste, mix all the ingredients. Simmer the bigus over low heat for 20 minutes, stirring occasionally so as not to burn.
7. Finely chop the garlic and add it to the pan with bigus. Stir and let stand for ten minutes. We do not cover the finished dish with a lid so that it does not turn into boiled cabbage.
Recipe 2. Vegetarian bigus with potatoes
Ingredients
potatoes - four pcs.;
sauerkraut - 200 g;
vegetable oil;
two bulbs;
ground pepper;
wild garlic - four pieces;
sprig of dill;
carrot;
Bay leaf;
green peas.
Cooking method
1. Peel the carrots and chop on a coarse grater. Free the onion from the husk, and cut into small cubes.
2. Heat a few tablespoons of vegetable oil in a heavy-bottomed pan. Put the sliced vegetables in the bottom of the pan and fry until soft and golden brown.
3. Peel the potatoes and cut them into fairly large bars.
4. Squeeze and send a little sauerkraut to the pan, mix the ingredients. Fry the contents of the pan, stirring constantly, until the cabbage is fried.
5. Chop the parsley sprig, cut the wild garlic stalks into rings. Send chopped potatoes to the pan, mix. Put a pod of hot red pepper in the pan, add one bay leaf here. Pour in some drinking water and add a teaspoon of tomato paste. Simmer the bigus for 20 minutes. At the final stage, add chopped greens and wild garlic.
Recipe 3. Bigus with potatoes and minced meat
Ingredients
sauerkraut - 300 g;
salt;
fresh cabbage - ½ head;
black pepper;
potatoes - four tubers;
sunflower oil - 50 ml;
bell pepper - pod;
half a kilogram of minced meat;
two carrots;
onion - one head.
Cooking method
1. Rinse the meat, dry it, cut into pieces and pass through a meat grinder. Put the minced meat in a cauldron and fry, stirring constantly, until the color changes.
2. Peel vegetables and wash them. Chop the onion into cubes. Chop carrots into thin strips. Put the vegetables in a cauldron with minced meat.
3. Cut the potatoes into bars. After five minutes, add to the pot. Stir.
4. Remove sluggish leaves from cabbage. Chop it with thin noodles and add the vegetable five minutes after the potatoes. Lightly fry and add sauerkraut, after squeezing it out.
5. Rinse the tomato and pepper. Cut out the stems. Finely chop the vegetables, and send to the cauldron. Stir and simmer everything together for about seven minutes, pepper and salt.
Recipe 4. Bigus with potatoes in a slow cooker
Ingredients
150 ml of drinking water;
500 g chicken;
bunch of parsley and dill;
forks of fresh cabbage;
garlic - head;
carrots - three pcs.;
bell pepper - two pods;
onions - four heads;
300 g potatoes.
Cooking method
1. Wash the chicken, pat dry with napkins and cut into small pieces. Salt, mix with your hands and put on the bottom of the container of the device.
2. Remove the top sluggish leaves from the cabbage fork, cut the head of cabbage in half and chop it into thin strips. Lightly salt and mash until juice appears. Peel the onion and chop into half rings. Free the garlic from the husk and chop. Combine with onion and stir. Peel the potatoes, cut into slices lengthwise. Put the potatoes on top of the meat, put the chopped cabbage, onion and garlic on the potato layer.
3. Peel and chop the carrots into large chips, put them on top of the cabbage. Wash the bell pepper, remove the seeds and the stalk, cut into half rings, put on the carrot.
4. Cut fresh tomatoes into circles, put on the ingredients. Season with spices. Sprinkle with chopped herbs. Pour in drinking water. Place the container with the ingredients in the device, close the lid, set the pressure valve to the “high pressure” position. Cook the bigus in the extinguishing mode for about 20 minutes. Then open the valve, release the steam and open the lid. Stir the bigus with a wooden spatula.
Recipe 5. Bigus with potatoes and mushrooms
Ingredients
a glass of sauerkraut;
potatoes - two pcs.;
ground black pepper;
bulb;
60 g of tomato paste;
bell pepper pod;
200 ml chicken broth;
small carrot;
garlic - two cloves;
a piece of parsnip;
six champignons;
70 g of lard;
two smoked sausages.
Cooking method
1. Cut a piece of lard into thin slices, throw them into a heated pan and melt the fat.
2. When the lard acquires a golden hue, and there is a sufficient amount of fat in the pan, put the peeled and diced potatoes in it. Fry it, stirring, for a couple of minutes.
3. Peel and wash vegetables. Finely chop the peeled onions, parsnips and bell peppers. Coarsely grate the carrot. Put the vegetables in a pan and fry them until the onions are translucent.
4. Rinse the mushrooms and cut them into plates. Put the mushrooms to the rest of the ingredients, cook everything together for another seven minutes.
5. Add sausages cut into circles and chopped garlic, mix and fry for just a couple of minutes. Now add sauerkraut to the pan, after squeezing it, and tomato paste. Pour in some broth, salt and pepper. Stir and leave on low heat. Stew the bigus for an hour, stirring it occasionally and adding the broth.
Recipe 6. Bigus with potatoes and stew
Ingredients
carrot - one piece;
potatoes - five tubers;
black pepper;
600 g fresh cabbage;
vegetable oil;
onion - head;
400 g of stew;
60 g of tomato paste.
Cooking method
1. Remove sluggish leaves from the head, cut it in half and chop it into thin noodles. Peel and wash the rest of the vegetables. Chop the onion into small cubes, and grate the carrot coarsely. Heat vegetable oil in a frying pan and put chopped vegetables into it. Fry them for about ten minutes over moderate heat.
2. Now add tomato paste and potatoes cut into small pieces to the vegetables. Pour in quite a bit of drinking water and mix. Cover the pan with a lid and simmer the vegetables over low heat until the potatoes are soft.
3. Open the jar of stew and put the contents to the rest of the vegetables, season with salt, pepper and mix, leave the bigus to stew for another couple of minutes.
- Bigus will turn out richer if you cook it from a mixture of fresh and sauerkraut.
- To bring out the taste of vegetables and turn the dish into a real delicacy, add a pinch of sugar.
- For acid, you can add a little citric acid to bigus.
- Cook bigus in a cauldron, slow cooker or a heavy-bottomed pan.
- Fresh cabbage, before putting in a cauldron, lightly salt and crush with your hands.
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