Cabbage bigus

Mushroom bigus “Special”

Bigus is a common dish in Polish, Lithuanian and Belarusian cuisine. And it approaches the word as prohibited for Great Lent. Celery root gives the dish a unique smell and taste. There are a huge number of options for making bigus. I’m offering one of them for the “Fasting with Moulinex” competition.

Bigus in a slow cooker

It’s a simple dish to make, but at the same time it’s a tasty, slightly nutritious dish.

Bigus on pork ribs

Simple, fast and delicious!

Bigus in Stavropol

This dish is for those who love sauerkraut. Although it is made with raw cabbage, the sour cabbage in combination with prunes imparts that indescribable taste that is inherent in bigus.

Bigus with apples and lingonberry jam

Bigus (Bigos) is a common dish in Polish cuisine. It is also typical for Ukraine, Belarus and Lithuania. But in the era of globalization, this magnificent dish has spread to Russia and enjoys well-deserved popularity here. There are a huge number of bigus options - with knuckle, bacon and smoked ribs. Prunes, raisins and plum jam are added to bigus. My version with apples and lingonberry jam and a drop of my favorite soy sauce!

Bigus

It's very simple and tasty, and most importantly, it's economical and there's a lot of it :):):):).

Bigus

Simple and delicious. Small amount of ingredients.

Bigus

Another tasty dish of Ukrainian cuisine. Almost everyone attributes this dish to Polish cuisine, and maybe it is so. Therefore, this dish originates in Galicia, which belonged to Poland at one time.

Bigus with prunes and chicken gizzards

Not nutritious, but very tasty dish. Can be served as a main.

Cabbage bigus . Cabbage bigus is a common Polish dish. It is half a soup, half a dish rich in ingredients. Very filling and nutritious. Bigus is constantly based on a meat product. This could be pork, other types of meat, also smoked meat or ribs, sausages, frankfurters, sausages and others.

For bigus, pickled (salted) cabbage is preferable. But the freshest cabbage can also be used. But in this case, the dish is complemented by an ingredient (or several) of salty or sour taste. These can be pickles, quince, citrus sour fruits, vinegar, wine and other ingredients. Other spices are certainly added to the dish, in addition to salt and dark pepper.

The first step in preparing a dish is preparing the meat (if it is not a finished product, for example, sausage, but fresh meat). The meat is fried in hot vegetable oil. Next, vegetables are sautéed in the fat rendered from the meat. Mushrooms are added to them (if they are contained in the recipe).

The following vegetables are usually used to make bigus (not counting cabbage). These are potatoes, onions, carrots, tomatoes or tomato paste.

The prepared ingredients for bigus are simmered in their juice (or broth or water is added to them to make the dish juicy) in a cauldron under a lid, over low heat, or you can prepare the dish in a multicooker bowl on the “stew” mode.

The dish is often served seasoned with chopped fresh herbs. You can also offer sour cream for dressing.

Fresh cabbage bigus

Ingredients

Fresh cabbage – 400 g

Onions – 1 pc.

Garlic – 1 clove

Vegetable oil – 2 tbsp.

Salt, pepper - to taste

Hot pepper, spices - to taste

126 kcal
1 hour
1 hour

Photo of the finished dish

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Step-by-step recipe with photos

Now we will prepare bigus from fresh cabbage with meat. You can take your favorite spices, I used little paprika and hot pepper. The meat is pork, but you can also use beef.

First, sauté the chopped onion in vegetable oil for 1-2 minutes, then add grated carrots to it.

While the vegetables are sautéing, cut the washed and dried meat into medium pieces and add it to the onions and carrots. At this step you can add pepper and spices; I prefer to add salt later.

Stir, cover with a lid and fry the meat and vegetables for about 10 minutes, stirring. Meanwhile, chop the cabbage. Add it to the pan.

Pour water to approximately one-half the height (250-300 ml), add 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 as necessary). Finely chop the tomato, removing its skin first. If there is no tomato, you can add tomato juice or 1-2 tablespoons of tomato paste. The tomato adds a suitable acidity to the bigos. I added more garlic and a few hot pepper rings.

Stir, cover with a lid and simmer the cabbage and meat for another 5-7 minutes, you can add a bay leaf. Here is our fresh cabbage bigos and it’s ready, please bring it to the table! Fragrant, hearty, rich bigus made from fresh cabbage with meat will please your family. Add your favorite greens and serve. I have the freshest leaves of Chinese garlic straight from the garden, very fragrant!

Bigus (bigos) - recipe from fresh cabbage

Bigus or bigos is a hot dish, healthy and nutritious, as it combines meat and vegetables. Bigus from fresh cabbage is better known as a Baltic dish, although such dishes are traditional not only in Polish, Belarusian and Ukrainian cuisine, but also among various peoples of the world.

The Chinese, for example, often cook bigos with pork and cabbage marinated in vinegar. And the Germans prefer to stew sauerkraut.

The classic, traditional recipe contains a huge number of ingredients and takes approximately 2 hours, or maybe even 3, to prepare. Under these conditions, a modern person can be discouraged from preparing this dish. And I love him so much!

I like to cook, but I wouldn’t like to spend a lot of time on it. What should we create? I will give the answer to this question a little later.

Fresh cabbage bigus - recipe with sausages

I’m not from that group of people who have a lot of free time and like to create everything slowly and carefully. Therefore, if the recipe is long and complicated, then I shorten it and simplify it. In general, I experiment, and if it turns out delicious, then I share my recipe with other people.

And now I offer you such a lightweight bigos recipe. It will take approximately 40-55 minutes to make, instead of 2-3 hours.

It turns out very tasty, satisfying and not precious. And also to some extent dietary. Why dietary? The thing is that in the recipe we will use chicken meat.

Ingredients:

Fresh cabbage - 2 kg.
Onions - 1 pc.
Carrots - 1 pc.
Chicken drumstick - 5 pcs.
Ketchup - 3 tbsp. l.
Salt - to taste
Ground dark pepper - to taste
Curry - 0.5 tsp.
Milk Sausages - 2 pcs.
Vegetable oil - for frying
Water - 500 ml.
greens (dill, green onions) - for serving

I think I answered my own and your question, and now you understand how I get out of a difficult situation!

How to cook bigus:

We will take care in advance and buy all the necessary products.

Step 1. Place the vegetables in the sink to rinse them well. Next, peel the onions and carrots. We free the cabbage from the warped top leaves. We carefully put everything on any flat dish, it could also be a tray or just a plate, like mine.

It will be better if you prepare all the ingredients right away - cut, chop, grate and transfer to separate containers. This is very convenient for the upcoming work.

Step 2. Take a cutting board and a knife. First, finely chop the onion and place it on a dish.

Step 3. You don’t have to cut the carrots, take a grater and grate them on a large scale. Do this carefully so as not to get hurt. For example, my fingers often suffer, as if I didn’t take care of them.

Step 4. Now we need to cut the sausages. You can take both smoked and dairy. I had dairy. Cut them into small cubes.

Step 5. Cut the cabbage into oblong pieces of medium size. I don’t recommend cutting it very finely, because it will get very fried.

Before cooking, you need to salt the cabbage and shake it with your hands so that it becomes soft. It is better to create this in the deepest container.

In the following photos you will see how well the cabbage is fried and transformed from a whole bowl into an incomplete frying pan.

Let's get to the main action.

What should you fry first, vegetables or meat? I like it when pieces of meat have a fried crust, so the first thing we will go into the pan with is chicken.

How to cook bigus from fresh cabbage with chicken

If your meat is frozen, then take it out of the freezer in advance so that it thaws at room temperature. Or you can use the microwave and defrost the chicken there.

Step 6. Separate the meat from the bones; the bones will not be useful to us. 😊 Cut the chicken into small pieces, whatever shape you want, and put it aside for now.

It is best to use chicken drumstick for this recipe, since the meat here is not very fatty and not very dry. But, if you wish, you can take a chicken breast or thigh.

Step 7. Place the frying pan on high heat and pour in vegetable oil. We wait until it gets pretty hot and throw in the pieces of chicken.

Bigos - a traditional Polish recipe

Some people are used to considering Poland as the birthplace of the famous dish. And therefore I suggest preparing bigus for you in Polish. This recipe uses both types of white cabbage - fresh and pickled.

This dish reminds me in some ways of our ordinary stewed cabbage, only with the addition of meat, sausages, mushrooms, spices and alcohol. Yes Yes! And don’t let this moment scare you, because strong drinks are often added to various confectionery products or marinades. They are used as a flavoring or flavor enhancer, and at the same time, all the alcohol simply evaporates during cooking.

Everything turns out bombishly delicious!

Well, if you still plan to give the prepared food to children, then you don’t have to add wine.

Composition of goods:

Fresh cabbage - 1 kg.
Sauerkraut - 1.3 kg.
Dried mushrooms - 40 gr.
Pork - 800 gr. (pulp)
Semi-smoked brisket - 300 gr.
Semi-smoked sausage - 300 gr.
Onions - 2 pcs.
Reddish dry wine - 150 ml.
Dark peppercorns - 10 pcs.
Allspice – 5 pcs.
Juniper seeds – 10 pcs.
Whole cloves - 4 pcs.
Bay leaf - 2 pcs.
Honey - 1 tbsp.
Vegetable oil - 4 tbsp.
Ground dark pepper - 1 tsp.
Salt - to taste

According to tradition, bigus is prepared immediately in huge quantities; when heated, the dish does not completely lose its taste properties. On the contrary, it is believed that with any heating it “reaches” and these properties only improve.

It is customary to serve bigos on the table in the same container in which they are cooked. Before each serving, it is recommended to heat the entire amount of the dish directly in the vessel given to us, and not just what will be eaten. Bigus can be stored in the refrigerator for up to 7 days, and in the freezer it can last up to six months.

I love bigos, it reminds me of my childhood and youth. It was prepared in the school canteen, and later in the institute canteen. And now I do it myself from time to time. I hope you won’t regret spending time making bigus, because it’s not just tasty, but very tasty!

Bon appetit everyone and see you soon!

Regular bigus in Polish with meat and wine

Bigus (bigos) - is a stew of fresh and sauerkraut with meat, which is characterized by a thick mixture, slightly sour taste and notes of smokedness. The dish is considered Polish, but apart from its native country it is popular in Ukraine, Lithuania and Latvia. According to legend, the recipe for bigus was brought to Poland by Lord Vladislav Jagiello from the Majestic Duchy of Lithuania. Bigus is usually served with fatty dishes, as its sourness promotes digestion. This is also a good appetizer for vodka and “male” liqueurs: pepper, horseradish, Borodino, etc.

Traditional bigus recipe

Ingredients:

fresh white cabbage – 600 g;
sauerkraut – 400 g;
meat (pork) – 500 g;
smoked ribs – 200 g (optional);
pitted prunes – 70 g;
animal fat (or vegetable oil) - for frying;
dry wine (or water) – 150-200 ml;
onions – 1 piece;
carrots – 1 piece;
tomato paste – 40 g (optional);
bay leaf – 3 pieces;
allspice – 3 peas;
salt, dark ground pepper - to taste.

The ribs (only boneless pulp will be used) can be replaced with other similar smoked meats or you can add 20-30 g more prunes. Instead of fat, vegetable oil is also suitable for frying, but the taste will not be as rich. The composition of seasonings and spices can be changed at your own discretion.

Natural dry wine enriches the smell and taste. Reddish varieties with low acidity are often used. Snow-white wines are very acidic, they can be combined with chicken meat, but before doing this, you should soak the sauerkraut in water to reduce the acidity. Wine is not an essential ingredient of bigus and is simply replaced with ordinary water.

Manufacturing development

1. Cut the meat into pieces 5-7 cm, including fat layers.

2. Heat fat or vegetable oil in a thick-bottomed saucepan, saucepan, cauldron (preferably) or multicooker bowl. Fry the meat over medium heat until the water has completely evaporated and is lightly browned.

3. Cut the onion into quarters of rings, grate the carrots on a large grater, chop the freshest cabbage into medium pieces, the main part is not very small, otherwise the bigus will become very boiled. Mash the cabbage slightly to release the juice.

4. Add onions and carrots to the meat, fry over medium heat until the vegetables become soft.

5. Cut the ribs into strips, then cut the meat from the bones and divide it into pieces. If you use other smoked meats, cook them using the same method. The meat must be boneless.

6. Add smoked rib meat and tomato paste to the fried vegetables, lightly salt, pour in wine or water (the liquid must be at the same level as the vegetables), stir. Simmer for 5 minutes with the lid open.

7. Add fresh and sauerkraut (squeeze until dry in advance). Stir, cover tightly, simmer over low heat for 40 minutes, stirring occasionally.

Attention! If the sauerkraut is very sour or the recipe uses dry white wine, you should first soak the cabbage in cool water for 60-90 minutes, then squeeze it out.

8. Pour bitter water over the prunes, leave for 3-5 minutes, then remove and dry with cardboard towels. Add prunes to bigus. Do not cut dried fruits into pieces, otherwise the pulp will boil and turn into porridge.

9. Add bay leaf, aromatic peppercorns, salt and pepper to taste. Mix.

10. Cover with a lid and simmer over low heat for 20 minutes.

11. Divide the finished bigus into portions and serve hot with fresh bread. It is believed that the dish fully reveals its taste only the next day, when it sits under a closed lid.

Bigus with pork

It is curious that when heated, bigus loses little in taste and smell, so it is prepared in large batches and frozen.