Bigus is a dish that is considered traditional for Poland and many Baltic countries. Its base is cabbage, either fresh or pickled, as well as any meat. How to cook bigus with meat and cabbage? In fact, it is very simple! This definitely will not require complex products. Often, smoked meats, various types of mushrooms and vegetables are added to the bigus for taste. Also, the taste can be changed with the help of seasonings and spices.
Bigus with pork: tasty and easy
This option can be considered classic. However, for a brighter aroma and taste, smoked sausage is added to it. How to cook bigus with meat and cabbage? To do this, take the following ingredients:
- 600 grams of fresh cabbage;
- 400 grams of pork;
- 150 grams of carrots;
- 200 grams of sauerkraut;
- 20 grams of tomato paste;
- 200 grams of smoked cabbage;
- three peas of allspice;
- 50 ml of dry white wine;
- 20 ml odorless vegetable oil;
- 60 grams pitted prunes;
- 10 grams of caraway seeds.
It is better to use fresh meat that has not been frozen. However, if you use pork from the freezer, then thaw it in the refrigerator, this will help maintain the structure.
How to cook bigus with meat and cabbage? Recipe with photo
To begin with, cut the meat into cubes, cut the sausage into strips. The prunes are soaked for twenty minutes with hot water, after which the liquid is drained, and the fruits are cut into strips. Peel the carrots, rub on a fine grater.
Fresh cabbage is chopped. Sour - washed, and then carefully squeezed. If this is not done, then the bigus may turn out to be too acidic, and this is not for everyone.
Heat oil in a pan. Since they use pork, they take it a little. Fry the slices of meat until a crust is obtained. After they put the carrots and sausage, mix, stew for another five minutes. Remove the meat ingredients from the stove.
In the stewpan put both types of cabbage. Tomato paste and wine are mixed, the mixture is poured into cabbage. This will give her astringency and a touch of sourness. Stew on low heat for about ten minutes. After they put meat with sausage, prunes and spices to the cabbage. Are mixed. Cover with a lid. Stew over low heat for another thirty minutes. Before serving, it is recommended to decorate with finely chopped fresh herbs.
Tasty bigus with beef and red wine
In this embodiment, beef is used in combination with red wine. How to cook bigus with meat and cabbage? First, prepare the following products:
- three hundred grams of fresh and pickled cabbage;
- 300 grams of beef;
- as many carrots;
- one hundred grams of onion;
- one hundred ml of vegetable oil and red dry wine;
- two bay leaves;
- 40 ml of tomato paste;
- one hundred grams of pitted prunes;
- salt and spices to taste.
The meat is thoroughly washed, cut into thin strips, dried with paper towels so that there are no extra splashes. Sauerkraut is washed and squeezed. Fresh - chopped. Peel and rub the carrots on a fine grater. Onions are cut in half rings, and then in half. Prunes are soaked in warm water for about thirty minutes, after which they are dried and cut into cubes.
Beef is fried in half the oil. Do not cover with a lid to form a crust. Then add onions and carrots. Stir and fry for another ten minutes. After putting prunes. Fry for another five minutes.
Separately, both types of cabbage are extinguished on the remainder of the oil, this takes about ten minutes. After that, the contents of both pans are sent to a cauldron or a pot with thick walls. Add spices. Wine and tomato are mixed, can be slightly diluted with water. Pour the liquid into the bigus. Stew for at least thirty minutes, covered with a lid.
Meat and smoked meat bigus
This is a rather interesting recipe. How to cook bigus with meat and cabbage? Not everyone knows that you can add smoked products to complete the taste and aroma. For this recipe you need to take:
- two hundred grams of pork and beef;
- one hundred grams of smoked loin;
- 50 grams of bacon;
- two hundred grams of sauerkraut;
- 500 grams of fresh cabbage;
- one hundred grams of carrots;
- 30 grams of prunes;
- clove of garlic;
- 50 ml of dry wine, you can take any;
- 10 ml of tomato paste;
- salt and favorite seasonings.
This option is very fragrant. Cumin, zira, and dried oregano are perfect as spices.
How to cook bigus with meat and cabbage? Step by step recipe
To begin with, both types of meat are washed, dried, cut into cubes the size of one and a half centimeters. The bacon is finely chopped, the loin is chopped into small cubes. Sour cabbage is washed, squeezed, put in a bowl. Add fresh chopped cabbage to it.
The prunes are washed, soaked in warm water for at least fifteen minutes, then squeezed and cut into small pieces. Peel the carrots, grate for a Korean salad. Garlic is peeled and diced, finely enough.
The bacon is heated in a pan, after the fat begins to stand out, meat is added. Fry until the pieces are crusted. After they put the carrots, fry for another five minutes. They put prunes, mix the ingredients, fry the same amount of time.
Separately, the vegetable oil is heated, both types of cabbage are added. Fry it over medium heat for about ten minutes. Combine all the ingredients in a saucepan. Add garlic, spices, pour wine and tomato paste. You can slightly add water. Stew for thirty minutes over low heat.
Tasty dish with fresh cabbage
You can cook big cabbage with meat. This option is suitable for those who do not like sour dishes. For this option you need to take:
- 400 grams of beef;
- a kilogram of fresh cabbage;
- two onion heads;
- one carrot;
- two tomatoes;
- salt, spices to taste;
- vegetable oil.
How to cook bigus with meat and cabbage? It is immediately worth noting that this recipe is adapted. That is, it is not very similar to the real Polish version. But it is much easier to cook at home.
Cooking
The meat is cut into medium cubes. In a cauldron, oil is heated, meat is fried until golden brown. After they put chopped onions finely. Peel and cut the carrots into cubes, add to the meat. They put out another eight minutes. Put salt and pepper to taste.
Tomatoes are washed, cut into cubes. You can remove the skin from them, or you can leave it as it is. Add tomatoes to the cauldron. Cabbage is chopped, salted. Leave for about ten minutes, while crushing it with her hands several times. So cabbage will give juice. Send her to the cauldron. They cover it, stew the bigus for another thirty minutes. Serve a dish with fresh herbs.
Sauerkraut option
This option is suitable for those who love everything spicy, sour and spicy taste. Cooking bigus with sauerkraut is easy. The following ingredients are used in this recipe:
- kilogram of sauerkraut;
- 400 grams of any smoked meat, such as brisket;
- two hundred grams of champignons;
- two onion heads;
- a tablespoon of tomato paste;
- one carrot;
- a teaspoon of wheat flour;
- vegetable oil;
- one bay leaf;
- a small piece of butter;
- a teaspoon of sugar;
- three peas of black pepper;
- greens to taste.
Also in this embodiment, you can use smoked sausage or even sausages. However, it is best to take smoked meat with fat. Champignons can also be replaced with porcini mushrooms. Those who like a spicy and pickled taste sometimes lay not raw, but pickled mushrooms.
Cooking process
How to cook bigus with meat and cabbage? The recipe is simple enough. The cabbage is washed. If it is very acidic, then it is better to soak for ten minutes, then squeeze from moisture. After they transfer it to the pan, add water, cover the container with a lid. Stew cabbage for bigus for about an hour and a half, over low heat. If necessary, add water.
Peeled vegetables chop finely. Mushrooms are cut into strips. The meat is also cut into small sticks. Onion, carrots, mushrooms are fried in vegetable oil. When they are browned, add meat, stew for another five minutes, stirring occasionally. Add tomato paste, keep in the pan for another minute.
Add fried vegetables with mushrooms to the cabbage, put spices. Try, if necessary, add salt. In a dry frying pan, heat the flour, make sure that it does not burn. Mix with a small piece of oil. Add to cabbage, mix thoroughly. Keep under cover until cabbage is ready.
Bigus is a combination of sauerkraut acid, wine and meat tartness. This is a hearty and at the same time simple dish. Smoked meat is often used for piquancy. Various spices, such as caraway seeds, zira, or dried herbs, also blend beautifully. For the sake of sharpness add different types of pepper. You can also upgrade the recipe, for example, using only one type of cabbage. From fresh, you get a delicate dish that is suitable for those who have stomach problems. The option with sauerkraut will appeal to all lovers of sour.