Bigus with meat and cabbage

Bigus belongs to traditional Polish dishes, although the people of the Baltic States and other countries consider this dish to be theirs. In the classic Polish version for bigus use fresh and sauerkraut, any kind of meat (most often pork or a mixture of pork and beef). To improve the taste of the dish, bacon, smoked meats, mushrooms, and prunes are often added to it. To add a tomato paste or fresh tomatoes to the bigus sourness came up a little later. But such recipes today are already considered classic. Late variants of bigus include recipes with potatoes, rice, minced meat. The main thing is to know how to cook a classic bigus with meat and cabbage, the other variations will depend only on your imagination and the products available in the kitchen.

Cooking Features

Bigus may differ in formulation, but the classical technology of its preparation often does not change. Therefore, in order to make a truly delicious bigus, which differs little from the original, you need to know just a few moments.

The main rule of tasty bigus is the use of quality products. They must be fresh, unspoiled. There are other requirements for meat. So, preference is given to the meat of young animals, as it is brought to readiness faster, it turns out soft and soft. In addition, it is observed that fresh meat in the bigus is more succulent than it has undergone freezing and subsequent defrosting. If you have to use a frozen product, let it thaw in the refrigerator. In this case, its structure will undergo minimal changes, and the meat will still remain quite juicy.
According to traditional recipes for bigusa, two types of cabbage are used: fresh and sauerkraut, mixing them in different proportions. It is very important that the sauerkraut is washed and pressed well before adding to the dish. Otherwise, the dish may be too sour.
The classic bigus cooking technology involves cooking meat and cabbage at the first stage separately. As a rule, the meat is fried in a pan, alone or with onions, and the cabbage is stewed until half cooked. After that, the ingredients are combined and prepared together.
To prevent the bigus from burning, the water is added to it. It is not necessary to take a lot of it, as it is important that the dish is thick, without excess liquid.
If fatty pork is used to prepare the bigus, it is impractical to use butter for frying it: there will be enough fat melted from it to make the pieces brown, but not to burn.

No side dish needed. Serve it hot or cold.

Bigus classic pork

Composition:

fresh white cabbage - 0, 6 kg;
carrots - 150 g;
pork - 0, 4 kg;
sauerkraut - 0, 2 kg;
smoked sausage - 0, 2 kg;
tomato paste - 20 ml;
salt, ground pepper - to taste;
cumin - 10 g;
allspice - 3 pcs .;
vegetable oil - 20-30 ml;
pitted prunes - 60 g;
dry white wine - 50 ml.

Method of preparation:

Rinse the meat well, pat dry with paper napkins, cut into small pieces.
Clean and cut the sausage into strips.
Fresh cabbage free from sluggish leaves. Nashinkuyte.
Rinse sauerkraut in running water, carefully wring out with your hands.
Pour the prunes with warm water, after 20 minutes, squeeze the dried fruits and cut them into thin, oblong pieces.
In a glass, mix tomato paste and wine.
Peel and chop the carrots.
Heat the pan, grease it with oil. Put the pork in the pan and fry on all sides until golden brown.
Add carrots and sausage to meat. Broil it all together for 5 minutes. Salt to taste and mix. If desired, the meat can and pepper.
Place fresh cabbage in a saucepan, mixing it with sauerkraut. Pour with a mixture of wine and tomato paste. Put on low heat and extinguish 10 minutes.
Place the fried meat and sausage in a saucepan. Add prunes, spices. Continue to cook the dish over low heat for another half hour. If all the liquid in the skillet boils, you can add a little water.

Before serving bigus, it is advisable to sprinkle with fresh greens, after chopping it with a knife. Dill and parsley are good for this.

Classic beef bigus

Composition:

fresh white cabbage - 0, 3 kg;
sauerkraut - 0, 3 kg;
beef - 0, 3 kg;
carrots - 0, 3 kg;
onions - 100 g;
vegetable oil - 100 ml;
dry red wine - 100 ml;
tomato sauce - 40 ml;
bay leaf - 2 pcs .;
pitted prunes - 100 g;
salt, spices - to taste.

Method of preparation:

Wash beef well, blot it with napkins, cut into thin strips, as in beef stroganoff.
Rinse sauerkraut, squeeze it.
Finely chop fresh cabbage with a knife.
Peel the carrots. Rub it using a fine-grained side of the grater.
Remove onion peel. Cut the bulb into 4 pieces. Cut each part into thin pieces - you will get quarter onion rings.
Soak the prunes for 20 minutes in warm water before washing it. Remove from the water, dry, cut into thin pieces.
Heat half the butter in a frying pan, put pieces of beef in it and fry them over medium heat, without closing the pan with a lid, until a crust forms.
Add onions and carrots to beef. Fry it with vegetables for 10 minutes.
Add prunes to the beef, fry for 5 minutes.
Heat the remaining butter in another pan, put the mixture of fresh and sauerkraut into it. Stir for 10 minutes while stirring.
Put cabbage and meat in a thick-walled pot or cauldron. Salt, pepper, add spices and laurel leaves.
Mix wine with tomato juice and pour this mixture into a bigus saucepan.
Place the pan on the stove. Simmer the cabbage and meat under a lid on low heat for half an hour.

The harmonious combination of meat, fresh and sauerkraut, other vegetables and prunes makes this dish unique. It is so tasty that it can be served not only as a main dish, but also as a cold snack to the festive table.

A classic bigus recipe with meat and smoked

Composition:

beef - 0, 2 kg;
pork - 0, 2 kg;
smoked loin - 100 g;
fat - 50 g;
white cabbage (fresh) - 0.5 kg;
pickled cabbage - 0, 2 kg;
carrots - 100 g;
prunes - 30 g;
garlic - 1 clove;
vegetable oil - how much will leave;
dry wine, white or red - 50 ml;
tomato paste - 10 ml;
salt, seasonings - to taste.

Method of preparation:

Wash the pork and beef pulp, pat dry with a kitchen towel, cut into cubes of approximately one and a half centimeters.
Chop the bacon into small pieces.
Cut the smoked loin into small cubes, about half the size of beef cubes.
Finely chop fresh cabbage.
Rinse sour cabbage, crimp, mix with fresh.
Thaw the prunes, fill it briefly with warm water. Cut into thin, long slices.
Peel carrots, chop finely grated or finely grated for cooking Korean salads.
Cut the garlic into small pieces. Instead of fresh garlic, you can use granulated, measuring it to taste.
Dissolve tomato paste with wine.
Put the bacon on the pan, put it on fire. When the fat begins to melt, put raw meat in the pan. Fry it on medium intensity until the slices are covered with a ruddy crust.
Add the carrot, fry it with the meat for 5 minutes.
Add the prunes, continue to fry for another 5 minutes.
Pour some vegetable oil on another pan, heat it up.
Put the cabbage in the heated oil, fry it for 10 minutes.
Combine cabbage with meat, putting them in a pot with thick walls and bottom. Add spices and wine with the sauce. Do not forget to salt.
Cook over low heat under tight cover for 30 minutes.

Bigus prepared according to this recipe has an unsurpassed flavor. The taste of smoked meat gives the dish a special touch.

Bigus is in Old Polish with meat, cabbage and mushrooms

Composition:

meat (pork, beef) - 0, 2 kg;
meat smoked meat - 0, 2 kg;
fat - 150 g;
fresh mushrooms - 0, 2 kg;
sauerkraut - 0, 2 kg;
fresh cabbage - 0, 5 kg;
celery root - 50 g;
onions - 100 g;
prunes - 100 g;
plum wine - 150 ml;
salt, spices - to taste.

Method of preparation:

Meat, rinsing and drying, cut into small cubes, not more than 1 cm.
Slice smoked meats and bacon with the same pieces. Mixing products is not necessary.
Wash the mushrooms, blot with a napkin. Cut into small pieces.
Cut cabbage into square plastics about 2 cm wide.
Rinse sauerkraut, squeeze well.
Drain the prunes slightly, holding it for a quarter of an hour in warm water. Drain and cut into thin strips.
Peel celery root and cut into small cubes.
Peel the onion, chop it with a knife.
At the bottom of a large pan with a non-stick coating or cauldron, put the bacon, using about 100 g of this product. Put on the fire and fry lard until all the fat is melted from it. Remove greaves.
Place the meat and fry it for 5 minutes.
Add smoked meat and fry for another 5 minutes.
Put the cabbage in a colander and hold over steam for 10 minutes.
Move the meat to the walls of the pan, place fresh cabbage in the center. Fry it for 10 minutes, stirring.
Add sauerkraut, mix the contents of the pan. Cook over low heat, stirring for 5 minutes.
In a separate frying pan, heat the remaining fat by melting the fat from it. Remove it from the pan, put celery root and onion in it. Brown them for 5 minutes.
Add mushrooms to the roots. Broil until excess moisture evaporates.
Put the mushrooms with the roots in a saucepan with cabbage. Add prunes, salt and spices to it. Pour in plum wine.
Cover the pot with a lid and cook Bigus for 15-20 minutes.

Bigus, cooked according to an old Polish recipe, will be a good snack for strong drinks. However, it can be used not only as a snack. It is well-suited for both family dinner and guest treat.

Bigus with meat and cabbage, cooked according to any of the classic recipes, is a tasty, aromatic and very satisfying dish. At the same time, it cannot be said that it is difficult to prepare it. Even an inexperienced cook will be able to make a delicious bigus, knowing the basic secrets and recipes.

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