Fresh cabbage bigus - 9 recipes

Fragrant dish - fresh cabbage bigus, according to the rules should be consumed one day after cooking. During this time, the bigus should infuse in the refrigerator and acquire a more rich taste.

 

There are many options for cooking bigus, but always the dish turns out with a thick consistency, sour taste and aromatic smell of smoked meats.

Classic Fresh Cabbage Bigus Recipe

The classic bigus recipe is a good base for experimenting in cooking. A set of products can be either supplemented or modified, starting from personal preferences. At the same time, laying the cabbage, meat and smoked meats is unchanged, since they are the main ingredients of bigus in Polish.

1. 400 grams of pork is sliced ​​in portions and laid out in a preheated deep saucepan with 2-3 tbsp. tablespoons of vegetable oil. Meat is fried over moderate heat until golden brown.
2. When the moisture released by the meat evaporates completely, the pork is sprinkled with a small amount of salt. Then carrots, grated on a coarse grater, are added to the stewpan, everything is mixed and continues to fry for another 5 minutes.
3. 200 grams of smoked meat, diced, is added to the stewpan. Products are fried until cooked, stirring occasionally to prevent burning.
4. A tablespoon of tomato paste is mixed with 150 grams of dry white wine or water and poured into the roasting.
5. Add half a tablespoon of caraway seeds, 3 peas of allspice and your favorite spices. Everything is mixed and left to simmer over low heat.
6. 600 grams of cabbage is finely chopped, laid out in a saucepan.Next added 400 grams of sauerkraut. The ingredients are mixed, covered with a lid and left to simmer over low heat for half an hour.
7. After 30 minutes, if necessary, salt and 70-100 grams of washed, chopped medium-sized prunes are added. The products are mixed and stewed for another 10 minutes.

Cooking Beef with Cabbage and Beef

1. The onion is chopped, the carrots are rubbed coarsely. Vegetables are passaged in a deep frying pan in sunflower oil.
2. 300 grams of beef is cut into slices and added to the passivation. The ingredients are mixed, covered with a lid and fried for 10 minutes over medium heat.
3. 400 grams of cabbage is chopped and added to meat with vegetables. 300 ml of water is poured there, salt and pepper are added to taste. The pan is closed by a lid, the gas is reduced to a minimum and left for 40 minutes to extinguish.
4. After time, finely chopped tomato, peeled in advance from the skin, chopped clove of garlic, 2-3 peppers of hot pepper and a leaf of laurel are added to the cabbage. Everything is mixed and stewed for another 10 minutes.
5. The dish is sprinkled with chopped herbs and served to the table.

Fresh cabbage big potato recipe with potatoes

 

Bigus with potatoes is a rather satisfying dish and the whole family will definitely enjoy it.

1. 250 grams of pork loin is sliced ​​in portions and fried in a pan with vegetable oil.
2. Onions are chopped, carrots are rubbed. Vegetables are laid out for meat and fried.
3. 300 grams of white cabbage is chopped into strips.
4. 300 grams of peeled potato tubers is diced.
5. Fried meat with vegetables is laid out in a deep baking dish, cabbage and potatoes are added.
6. 70 grams of tomato paste is diluted in half a glass of water and poured into a form with food.
7. Everything is salted and peppered, covered with a lid or foil. The mold is placed on a baking sheet, as a small amount of liquid may splash out when boiled.
8. A baking sheet is placed in a cold oven, with a gradual heating to 180 degrees, a bigus is prepared from an hour to a half. Cooking time depends on the availability of cabbage.
9. The finished dish is sprinkled with chopped herbs and served on the table.

A dish according to this recipe can also be cooked in a pan or pan, without using an oven.

Bigus with Chicken

1. 400 grams of chilled chicken fillet is diced and fried with oil in a pan for about 5 minutes.
2. Onions are cut into a small cube, carrots are rubbed on a coarse grater. Prepared vegetables are laid out for meat, the fire is reduced, continuing to fry for another 5 minutes.
3. 300 grams of tomatoes are peeled and chopped.
4. 700 grams of young cabbage is cut into a medium cube.
5. Cut tomatoes are laid out in a pan with meat, the fire is reduced to a minimum and cabbage is added. Everything is covered and left for 20 minutes.
6. After time, salt and pepper, a bunch of chopped greens are added to vegetables with meat. Everything is mixed and stewed for another 20 minutes. If during stirring it turns out that the pan does not have enough liquid to extinguish, add about half a glass of water.
7. The finished dish is left to stand under the lid for 10 minutes after turning off the fire.

Big cabbage and mushrooms in a slow cooker

A fragrant dish is considered to be lean, but on ordinary days the composition of the recipe can be changed by making a handful of chopped smoked sausages or ham.

1. Fresh champignons or forest mushrooms in the amount of 300 grams are cut and fried in 2 tbsp. tablespoons of vegetable oil in the "frying" mode.
2. The onion head is peeled and finely chopped. Chopped onions are added to the mushrooms, everything is mixed and fried until cooked.
3. At this time, 250 grams of white cabbage must be chopped as thin as possible.
4. Cabbage is added to mushrooms, salted and peppered to taste. Then a bay leaf is added, 2 tbsp. tablespoons tomato paste, Art.spoon finely chopped celery root.
5. All ingredients are mixed, the multicooker is put on the "quenching" mode for 40 minutes. Bigus is brought to readiness on the "heating" for 20 minutes.

Bigus with sausages or sausage

1. Onions are cut into thin half rings, carrots are rubbed. Vegetables are passaged in sunflower oil in a deep pan.
2. 200 grams of sausages or sausage is chopped and added to vegetables. The fire is reduced, sausages are fried under a closed lid.
3. Half a kilogram of white cabbage is chopped into strips, laid out in a pan. Everything is peppered, salted, a laurel leaf, 2-3 peas of allspice and a teaspoon of tomato paste are thrown on top.
4. The ingredients are mixed and simmered under a lid until cooked. During the quenching, 3-4 tbsp is added. tablespoons of water to give the bigus juiciness.
5. Turning off the fire, a bunch of chopped dill is added to the dish and left for 5-7 minutes.

Recipe for sauerkraut and fresh cabbage with mushrooms and smoked sausage

1. A pair of medium-sized onions is diced, large carrots are rubbed. Vegetables are fried in a heated stewpan in vegetable oil.
2. 200 grams of fresh champignons are cut into slices and laid out to fried vegetables. Mushrooms are fried until golden brown.
3. Half a kilogram of sauerkraut is squeezed and added to the roast. The required amount of water is poured on top, so that the vegetables are completely covered.
4. After boiling, the stewpan is closed with a lid, the gas is reduced to a minimum to extinguish the cabbage for half an hour. The contents are periodically mixed so that the vegetables are stewed evenly.
5. A kilogram of white cabbage is finely chopped and added to the stewpan to the softened sour cabbage.
   

   If the container does not contain the entire portion of shredded cabbage, then spread it in small parts, waiting for each part to settle slightly when heated.

6. The contents of the stewpan are mixed and left under the lid for half an hour for further extinguishing.
7. 350 grams of smoked sausages are cut and fried until golden brown in a separate pan.
8. When the cabbage reaches readiness, fried sausage, 3 tbsp. Is laid out in a stewpan. tablespoons of tomato paste, a pinch of granulated sugar, salt and spices. Everything is mixed and stewed for another 10 minutes.

Cabbage bigus with rice and minced meat

1. Half a kilogram of fresh white cabbage is chopped into strips.
2. 200 grams of rice is boiled until tender and washed with running water.
3. 200 grams of minced meat is fried, salted.
4. Chopped onion is fried in a saucepan with vegetable oil.
5. Grated carrots, fried minced meat, cabbage straws are laid out to the onion. Ingredients are stewed under a lid for about 20 minutes over low heat.
6. After time, boiled rice is poured into the stewpan, everything is mixed, salted and pepper. Bigus is brought to readiness under the lid for another 10 minutes.

Tender fresh big cabbage with pork

1. 3 tablespoons are poured into the volumetric heated pan. tablespoons of oil.
2. Half a kilogram of fatty pork is cut into portions and fried for 5 minutes over high heat.
3. A leaf of laurel is added to the meat, 2 peas of black and allspice, the fire is reduced, the pan is closed with a lid. The meat should be stewed until golden brown and moisture evaporates. If the pieces are still harsh at the time of the evaporation of the juice, then a little water is added to the pan and continue to simmer.
4. Onion is cut into a small cube, added to the meat and fried until transparent.
5. Carrots are rubbed or cut into strips and laid out in a pan.
6. In 150 ml of water, 2 tbsp. Are diluted. tablespoons of tomato paste and poured into meat with vegetables 5 minutes after adding carrots.
7. A kilogram of white cabbage is chopped large and laid out for meat in tomato. Stewing continues until the cabbage is completely softened.
8. 5 minutes before turning off the fire, salt, pepper and 2 slices of chopped garlic are added to the bigus.

Bon Appetit!