Bigus is cabbage stewed according to a special recipe, most often with meat or sausages. Our compatriots borrowed the recipe of this dish from Polish cuisine, adapting traditional recipes to your taste. However, a thin sourness is still the signature feature of the bigus, giving it a unique taste. The most popular in our country is the bigus with sausages. There are several reasons for this. Firstly, such a dish is prepared simply and quickly. Secondly, sausages are very well in tune with the stewed cabbage, so that the dish turns out very tasty and fragrant. Thirdly, this pleasure is quite inexpensive.
Cooking Features
Bigus with sausages will be able to cook even an inexperienced cook. But still in order for the dish to turn out to be really tasty, it’s not just turning into stewed cabbage that you need to know and take into account a few points.
- On the counters of shops you will see dozens of sausage names from various manufacturers. They significantly differ in composition, appearance, price. All these indicators must be considered when making a purchase. Buying low-category sausages at a very low price, you cannot expect that they will contain a lot of meat. Such sausages are often friable and starchy, and artificial additives give them a pleasant aroma, taste and color. Of these sausages, a delicious bigus will not be able to cook even the best cook in the world. For this reason, it is better not to save on the main ingredient of bigus with sausages.
- The sour taste is one of the distinguishing features of the bigus. Most often, her dish gives sauerkraut. If you make a bigus only from fresh cabbage, then use wine, tomatoes and other products that give the dishes a little pleasant sourness.
- It is better to cook a bigus in a thick-bottomed pot, a cauldron or a slow cooker. In this case, it will be more tender and fragrant.
- Bigus should not be too liquid, so use a minimal amount of water or other liquid. In this case, the dish must be constantly monitored so that it does not burn.
- After the infusion, the bigus is much tastier than the freshly prepared one. Therefore, it can be prepared in advance, and the next day, only warm up.
The technology of bigus preparation may differ depending on the recipe. In some cases, the sausages are first fried and only then connected with the cabbage. According to other recipes, cabbage is stewed or fried for a while before mixing it with sausages. However, if desired, neither cabbage, nor sausages can be not fried, but immediately mixed and stewed. But in this case the taste will not be the same, although the dish will turn out to be dietary.
Bigus from fresh cabbage with sausages
Composition:
- fresh cabbage - 0, 5 kg;
- sausages - 0, 25 kg;
- onions - 100 g;
- carrots - 100 g;
- tomato paste - 20 ml;
- vegetable oil - 20 ml;
- bay leaf - 2 pcs .;
- dried dill - 5 g;
- salt, pepper - to taste;
- water - 80 ml.
Method of preparation:
- Wash cabbage, remove top sluggish leaves. Cut cabbage into squares about 1, 5-2 cm wide or just chop.
- Free sausages from the film and cut into thick slices, approximately 1 cm each.
- Peel the carrots and chop them finely with a narrow hole.
- Remove the husks from the onion, cut it into small pieces.
- Heat a small amount of oil in a thick-walled pot or cauldron. Put the onions and carrots in it and fry them until golden.
- Put the sausage slices, fry them for a couple of minutes.
- Put the cabbage, mix. Salt, pepper, add dill.
- Dilute tomato paste with water, pour into a container with cabbage and sausages. Stir once more.
- Place laurel leaves on top.
- Cover the pot or cauldron with a lid. Simmer for 30-40 minutes over low heat. Cooking time depends on the size of the cabbage circles and on the age of the cabbage itself: finely chopped cabbage will cook faster.
Bigus from fresh cabbage with sausages can completely substitute the main course, but many of our compatriots serve it with mashed potatoes. If you decide to follow their example - there will be no trouble, just lunch will turn out even more satisfying.
Bigus sauerkraut with sausages
Composition:
- sauerkraut - 0.5 kg;
- sausages - 0, 2 kg;
- tomato paste - 20 ml;
- Bulgarian pepper - 0, 25 kg;
- onions - 150 g;
- vegetable oil - 40 ml;
- butter - 40 g;
- spices, pepper - to taste.
Method of preparation:
- Rinse sauerkraut and wring out with your hands to remove excess liquid.
- Pepper wash, cut the stalk, remove the seeds. Cut the pulp of pepper into thin straws and mix with sauerkraut.
- Peel the onion and cut into thin half rings.
- Cut sausages into circles or long, thin strips.
- Put onion and sausages in vegetable oil heated in a cauldron. Fry them until the sausages are browned, and the onions do not get a golden hue.
- Add tomato paste, cabbage with pepper, mix.
- Put spices in the cauldron, season the dish. Salt is not necessary, otherwise the dish will turn salty. After all, sauerkraut and sausages contain enough salt.
- Cover the cauldron with a lid and simmer the bigus on low heat for about half an hour. So that it does not burn, it is necessary to mix it often. If necessary, you can add a little water.
- 5 minutes before readiness, place the butter, sliced in thin slices, in the cauldron.
- Stir the prepared bigus and leave it for a while to brew it.
Pepper and butter soften the acid of sauerkraut, so the dish for this recipe will be very tasty. Serve it as a separate dish or with a side dish. The garnish will fit potatoes or mashed potatoes, boiled rice.
Bigus from sauerkraut with rice and sausages
Composition:
- rice - 180 g;
- sauerkraut - 0.5 kg;
- sausages - 0, 25 kg;
- vegetable oil - 50 ml;
- garlic - 1 clove;
- tomato paste - 30 ml;
- onions - 100 g;
- water - 100 ml;
- pepper, spices - to taste.
Method of preparation:
- Wash rice and boil until half cooked.
- Cut sausages in small circles, about half a centimeter.
- Rinse the cabbage and let it drain.
- Onion, freeing from the husk, cut into thin quarters of rings.
- Cut the garlic into small plates.
- Fry the garlic in butter, remove it from the pan.
- Put the sausages in the butter and brown them over medium heat.
- Add the onion and fry it for 5 minutes with the sausages.
- Add sauerkraut and rice.
- Dilute tomato paste with water and add rice and cabbage. Mix them with the bottom layer, that is, with sausages.
- Cover with a lid, reduce heat. Cook Bigus from sauerkraut with sausages and rice for 20 minutes.
A dish that will be obtained according to this recipe will be very satisfying. It does not need to serve a side dish, because cabbage and rice are already part of the bigus.
Bigus from fresh cabbage with sausages in a slow cooker
Composition:
- fresh white cabbage - 0.5 kg;
- carrots - 150 g;
- onions - 150 g;
- pitted prunes - 100 g;
- dry red wine - 50 ml;
- bay leaf - 2 pcs .;
- salt, pepper - to taste;
- sausages - 0, 3 kg.
Method of preparation:
- Sausages cut into not too thin slices of a round shape.
- Shred cabbage.
- Peel the onions and carrots. Finely chop the onion and grate the carrot.
- Mix cabbage with onions and carrots.
- Pour prunes for 10 minutes with warm water, squeeze and cut into thin pieces.
- Combine with prune cabbage, add sausages, mix everything.
- Put the resulting mixture into the multicooker bowl. Add salt. Spices, pour the wine.
- Turn on the multicooker by selecting the “Quenching” program and setting it to 40 minutes.
Thanks to prunes, a dish prepared according to this recipe strongly resembles the traditional Polish bigus from cabbage and meat, only costing much less.
Bigus with sausages can be served for lunch and dinner. Calorie dishes are not too high, while it turns out satisfying.
