How to cook Bigus with sauerkraut. Pork - no more satisfying. How to cook Bigus from sauerkraut.

Many know tasty dish called Bigus, which is a mixture of meat and stewed cabbage. However, few people know that this dish came to us from Poland or, in any case, it is very similar to the Polish "bigos" - the difference, perhaps, is only in the fact that the Poles use duck or deer meat to prepare the dish. In our country, as a rule, any available meat, for example, pork, is included in the bigus recipe. And instead of three days of cooking, as is done according to a special tradition in Poland, two or three hours are enough for us. So, we bring to your attention a few Bigus recipes with fresh cabbage.

Fresh cabbage Bigus - recipe number 1

Ingredients: main products of bigus are meat (preferably several kinds), onions, mushrooms, pickled and, of course, fresh cabbage. Mushrooms can be used dried. Onions should be ordinary (neither salad nor sweet varieties are not suitable for cooking). About the meat has already been said: you can take fatty pork, sausage home made and smoked bacon. It’s not quite right to cook only from fresh cabbage - it’s best to mix it with sauerkraut (1: 1). It does not hurt to add a bit of red wine to the dish. Wine - always dry to give more meat refined taste. Optionally, you can add tomato paste, apples, pickles.

Cooking:

1. First you need to pour boiling water. dried mushrooms and let them brew in hot water. As soon as the mushrooms swell, rinse them well and cut into small pieces.

2. Kapust (fermented) must first be cut across - this is done in order to reduce the length of the vegetable. If you do not really like the taste of sauerkraut, then you can add it in a minimum amount compared to fresh. Put the cabbage into the cauldron, add some water and put on a low heat to stew.

3. Now it is necessary to chop fresh cabbage and put it in a cauldron with sauerkraut. Mix thoroughly and cover the cauldron with a lid. Simmer the cabbage for about 20 minutes.

4.Cut small sausage with smoked meat in small pieces and mix with cabbage. At this time, the pork must also be cut into pieces and fry in a pan until golden brown.

5. While pork is fried, chop the onion. Place in a frying pan with meat and sauté until onion becomes golden brown.

6. Put onion, meat and mushrooms in a cauldron. Stew until soft cabbage (about one and a half hours), from time to time add a little water to the cauldron

7. Add spices: pepper, bay leaf, salt, wine, apples and stew for another 25-30 minutes.

Simple bigus recipe

Take a pound of pork or beef, cut the meat into pieces, portions. After that, heat the pan with vegetable oil and put on it all the prepared meat. Stir during frying, the meat should eventually become a crust.

Freshly chopped cabbage and stew in a saucepan for about 10-12 minutes, stirring occasionally. Pour some water into the pan with meat (1.5-2 cups), add bay leaf, cover the pan with a lid and fry for about 40 minutes.

Chop the onions and smoked meats (sausage), put both ingredients in a separate pan and fry until golden brown. Grate carrots and put in the same pan, seasoned with spices and tomato paste. Fry a little more. Then add these ingredients to the cabbage and meat, mix well and stew for 10 minutes. Add garlic and remove from heat. Ready bigus can be eaten hot and cold.

One more simple recipe bigus

Products: 0.5 kg of beef or pork, 0.5 kg of fresh cabbage, 2 carrots, 1 onion, salt, pepper, spices to taste.

Cabbage with water put on the fire, vegetables - onions and carrots - fry in a pan and add the meat to them, fry for about 10-15 minutes. Put everything in a saucepan with cabbage, add seasonings and salt and simmer for about 50-60 minutes. The dish is ready!

Dishes from stewed cabbage with meat are common throughout the world. In Poland and the Baltic countries they are prepared in a special way. These recipes are very popular because they allow you to make a dish with a unique taste. In Poland, it is called Bigus, and it is under this name that it is known to most of our compatriots. A feature of Bigus is the presence of sourness, which in the most successful way emphasizes the taste of cabbage and meat. Due to this, the dish remains tasty even after it cools - in this case, it is served not as a second, but as a cold snack. This sour taste comes from sauerkraut, which is added as a supplement to fresh or as a main ingredient. It is easy to cook a sauerkraut bigus - this task is on the shoulder even for a novice cook if he knows a few important points.

Cooking features

In order for the bigus to turn out identical to the original Polish dish, and not just cabbage stewed with meat, you need to know the particularities of cooking this dish. Help with this and recommendations of experienced chefs.

Meat is one of the main ingredients in the bigus. It does not have to be much, but it must be of high quality. Preference should be given to fresh or chilled product, since during freezing and especially during defrosting, the structure of the meat may change, due to which it becomes dry and tasteless. The meat of a young animal will be more tender, and this should also be considered when choosing ingredients for bigus.
According to traditional technology, meat for bigus is first fried in a pan and only then stewed with cabbage. Low-fat meat should be fried in an odorless vegetable oil or lard. Fat meat is advisable to fry without adding other fats.
Smooth aroma will be given to bigus by smoked meats, sausages, which are often included in its composition.
Sauerkraut is sour in itself. Therefore, it makes no sense to add other foods to the sauerkraut bigus that give the dish acid, such as wine, lemon juice, vinegar. Using tomato paste or sour cream should also know the measure.
In order to make the bigus from sauerkraut not too sour, it is thoroughly washed before putting it in the dish. After that, you need to squeeze the cabbage to remove excess liquid, and only then use it for cooking bigus.
Potatoes and rice help to make the bigus taste softer and not so sour. Such ingredients in a sauerkraut bigus will not be superfluous.

Knowing the features of cooking bigus of sauerkraut, you can make a tasty dish according to any of the favorite recipes.

Bigus sauerkraut with pork

sauerkraut - 0.6 kg;
pork - 0.2 kg;
ham - 0.2 kg;
lard - 50 g;
onions - 100 g;
flour - 20 g;
tomato paste - 20 ml;
water - 100 ml;
vegetable oil - 20 ml;
salt, spices - to taste.

Cooking method:

Wash the pork, dry it with paper napkins and cut into small cubes or cubes.
Ham cut into slices of the same shape and size as the meat.
Chop chop with a knife.
Peel the onions from the husk and cut them into small cubes.
Rinse the cabbage, squeeze.
Put the pork in the bag, put the flour in it. Shake the bag so that the meat is covered with a thin layer of flour.
Put lard in a frying pan, put it on fire. When fat is melted from the fat, remove the bacon from the pan, put the pork in it. Fry it over high heat, stirring for 5 minutes.
Add the onion and lower the heat a little. Fry until the onion has acquired a golden hue.
Pour into the bottom of the pan with a non-stick coating or cauldron oil. Put on the stove. After a minute, put the sauerkraut in the pan and fry it for 5 minutes.
Put the meat in the pan (or cauldron), add the ham to the same place. Mix everything.
Dissolve tomato paste with water and pour over cabbage. Do not forget to salt, pepper, add spices.
Simmer on low heat for 30 minutes.

Bigus sauerkraut will taste better if you give it time to brew a little.

Bigus sauerkraut with potatoes and meat

beef - 0.25 kg;
sauerkraut - 0.5 kg;
fresh cabbage - 0.25 kg;
onions - 75 g;
potatoes - 0.5 kg;
salt, pepper - to taste;
water - 150 ml;

Cooking method:

Beef, washed and blotted with a kitchen towel, cut into thin strips, as for beef stroganoff.
Onions cut into thin quarters of rings.
Sauerkraut, rinsing, squeeze well hands.
Fresh cabbage shred.
Peel potatoes and cut into small cubes.
Pour oil on the bottom of a thick-bottomed saucepan and heat it.
Put the meat and fry it on medium heat for 5 minutes.
Add the onion and continue frying the meat with it for another 5 minutes.
Put the rest of the products, mix. Add salt and spices to taste, pour in some water.
Reduce heat and cover the pan with a heavy lid.
Simmer Bigus from sauerkraut with potatoes and meat for 30 minutes.

The dish prepared according to this recipe, it turns out very nourishing, but at the same time, not too high in calories. It will appeal to those who monitor their health.

Bigra sauerkraut with rice

beef - 0.2 kg;
pork - 0.2 kg;
rice - 0.2 kg;
sauerkraut - 0.3 kg;
onions - 150 g;
carrots - 150 g;
garlic - 1 clove;
bay leaf - 1 pc .;
vegetable oil - how much will leave;
butter - 30 g;
water - 100 ml;
salt, seasoning - to taste.

Cooking method:

Wash the pork with beef and dry with napkins. Cut them into approximately equal pieces. It is desirable that their size does not exceed 1.5 cm.
Fill the sauerkraut with cool water, rinse after 10 minutes. Press with hands to remove excess moisture.
Peel and chop the carrots.
Onion, freed from the husk, cut into thin half rings.
Boil the rice until half cooked in salted water.
In a cauldron or large sauté pan, heat the vegetable oil. Put the meat in it and fry, stirring, for 5–10 minutes, until all the pieces are covered with an appetizing crust.
Add onions and carrots, crushed garlic with a knife. Continue to fry the meat with the vegetables until they get a golden hue.
Reduce heat and place cabbage. Pour in water.
Add rice and spices, add salt. Simmer for 20 minutes.
Add butter, mix.

Serve cooked in this recipe Bigus best hot. If the dish is sprinkled with fresh herbs, it will look even more appetizing.

Bigbus sauerkraut with chicken

chicken fillet - 0.5 kg;
sauerkraut - 0.7 kg;
onions - 0.2 kg;
tomatoes - 0.3 kg;
carrots - 150 g;
bell pepper - 0.2 kg;
garlic - 2 cloves;
salt, spices - to taste;
water - 100 ml;
vegetable oil - how much will leave.

Method of preparation:

Wash and dry chicken fillet. Cut it across not too small pieces.
Crush the garlic, mix it with a little oil and seasonings for chicken. Cover this sauce with slices of chicken fillet.
Wash tomatoes, make cross-shaped cuts on their skin. Boil the water and, without waiting for it to cool, dip the tomatoes in it. After a minute, remove the skimmer and cool. To speed up the process, tomatoes can be lowered briefly in cold water. Peel the skin off the fruit. Pulp cut into small cubes.
Sweet pepper wash. Remove the stalk from it, remove the seeds. Cut the peppers into not too thick quarters of the rings.
Peel carrots, chop with a grater with large holes.
Peel the onions and cut into small cubes.
At the bottom of a thick-bottomed pot, pour in some vegetable oil, put it on medium heat.
After a couple of minutes, put the chicken fillets into the pan and fry them over medium heat, turning them several times until they are browned well.
Put to chicken fillet onions and carrots. Fry it with them for 5 minutes.
Add sweet pepper and continue frying for another 5 minutes.
Add sauerkraut, pre-washed. Pour in some water. Do not forget to salt and season to taste. It is not necessary to add a lot of salt, since both cabbage and meat are already salty.
Turn down the heat and cover the pan with a lid. Simmer Bigus from sauerkraut with chicken for 20 minutes.

Bigus chicken and sauerkraut has savory taste and pleasant aroma. This tasty dish will not cost you too much, but you will be able to feed the whole family with it.

The recipes for cooking bigus from sauerkraut should be in the cooking book for every hostess who wants to cook tasty, without spending a lot of money and effort. Bigus is just such a dish, the taste of which is enjoyed by almost everyone. At the same time, it is tasty, healthy, and easy to prepare, even in the absence of a great culinary experience.

Today we will tell you how to cook bigus from sauerkraut. This dish can be served independently for dinner or for any family celebration. It turns out incredibly tasty, useful and fragrant.

Bigus recipe from sauerkraut

Ingredients:

- 600 g;
pork - 200 g;
ham - 150 ml;
red semi-sweet wine - 150 ml;
onion - 1 pc .;
lard - 50 g;
- 2 tbsp. spoons;
flour - 1 tbsp. spoon;
spice.

Cooking

Pork is thoroughly washed, dried, and cut into small cubes with a knife. Heat up a few spoons of vegetable oil in a frying pan and lay out raw meat. Fry it on high heat for 3 minutes, stirring. Then we shift the pork to a paper towel and leave to cool.

Chop the fat in small pieces and lay out on a heated pan. Fry it over moderate heat for 5 minutes until golden brown, and then lay it on a plate.

We process the onion, chop it into quarters and pass in the pan to a soft state. After that, lay out the tomato paste, heat for about a minute, remove from the heat and leave to cool.

Pour vegetable oil into a cauldron, heat it and throw sauerkraut. Fry it on medium heat for 3 minutes, stirring. Grind the ham in small cubes and add to the cauldron along with ham, onions, fried bacon and pieces of pork. Thoroughly mix everything and prepare the dish without a lid on medium heat. After about a few minutes, pour in red wine, add flour, paprika, spices to taste and stir. Cook bigus 15 minutes on moderate heat. Wash greens, dry and chop with a knife. Sprinkle the prepared bigus from sauerkraut with fresh herbs, remove the dish from the heat and cover with a lid.

Bigus sauerkraut with potatoes

Ingredients:

beef pulp - 500 g;
onion - 1 pc .;
white cabbage - 500 g;
sauerkraut - 1 kg;
vegetable oil;
potatoes - 3 pcs .;
spice.

Cooking

Best of all, of course, cook bigus in a cauldron. But if it is not there, do not be discouraged, but take a pot with a thick bottom. Pour some butter into it, heat it and fry the meat, chopped into pieces. And this time we process the onion, shred it and throw it to the meat. We clean the potatoes, cut them into cubes and send about 10 minutes to the cauldron. Now came the turn of sauerkraut. Wring it with your hands, wash it if necessary and put it in a bigus. Tomim dish about 20 minutes, stirring. Chop fresh cabbage, add it to the pan, add some salt and stew for 15 minutes under the lid.

Bigus sauerkraut in a slow cooker

Ingredients:

white cabbage - 0.5 fork;
onion - 1 pc .;
dried forest mushrooms - 100 g;
sauerkraut - 500 g;
smoked sausage - 400 g;
broth - 1 tbsp .;
garlic - 2 cloves;
spice.

Cooking

So, shred fresh cabbage with large strips and put in a multicooker container. With sauerkraut gently squeeze the juice and add to the saucepan. Clean the onion, chop it up and ship to the same place. Mushrooms are processed, cut into pieces and spread over all vegetables. Smoked sausage chop circles and throw in a slow cooker. Sprinkle with salt, pepper and cumin. Fill all with broth, put the whole peeled garlic cloves and close the device with a lid. Turn on slow cooking for 6 hours. After about an hour, open the saucepan and mix the contents thoroughly. After the cabbage gets a light brown shade - bigus is ready!

Today we will tell you how to cook bigus from sauerkraut. This dish can be served independently for dinner or for any family celebration. It turns out incredibly tasty, useful and fragrant.

Bigus recipe from sauerkraut

Ingredients:

sauerkraut - 600 g;
pork - 200 g;
ham - 150 ml;
red semi-sweet wine - 150 ml;
onion - 1 pc .;
lard - 50 g;
tomato paste - 2 tbsp. spoons;
flour - 1 tbsp. spoon;
spice.

Cooking

Chop the fat in small pieces and lay out on a heated pan. Fry it over moderate heat for 5 minutes until golden brown, and then lay it on a plate.

We process the onion, chop it into quarters and pass in the pan to a soft state. After that, lay out the tomato paste, heat for about a minute, remove from the heat and leave to cool.

Bigus sauerkraut with potatoes

Ingredients:

beef pulp - 500 g;
onion - 1 pc .;
white cabbage - 500 g;
sauerkraut - 1 kg;
vegetable oil;
potatoes - 3 pcs .;
spice.

Cooking

Bigus sauerkraut in a slow cooker

Ingredients:

white cabbage - 0.5 fork;
onion - 1 pc .;
dried forest mushrooms - 100 g;
sauerkraut - 500 g;
smoked sausage - 400 g;
broth - 1 tbsp .;
garlic - 2 cloves;
spice.

Cooking

There are many options for cooking bigus:

A mixture of fresh white cabbage and sauerkraut, pork or game is usually used as meat, smoked sausage, podcherevina (lard with a large inclusion of meat).

Forest mushrooms, prunes, red wine, tomatoes, various spices (often cumin, black pepper, bay leaf) are also added to the dish.

At first, the ingredients are prepared separately (cabbage is stewed, meat and sausage is fried), then they are mixed and stewed together.

The finished dish has a thick texture, slightly sour taste and smell of smoked meats. Bigus is served hot with bread, white or black, often under vodka.

Since when heating, bigus does not lose taste, it is often prepared for use in large dishes, and then frozen.

Bigus became widely known in the USSR, as it was often prepared in the canteens of the Armed Forces of the Soviet Union.

In some countries, this dish is called bigos, but in the Russian language and in Russia there is no such word, but there is just a bigus: type these two words in Word’s and admire the red underlining of the wrong word.

Here is detailed recipe Bigus cooking (http://www.djurenko.com/cooking/bigos.html) :

The most "popular" food is sauerkraut! You can write down these simple and at the same time wise words!

The perfect meal, snack and hangover cure. Three in one!

Sour cabbage, of course, you can eat as you please. But, in my opinion, the most notable and tasty dish of sauerkraut is a bigus.

Since childhood, I remember a stove-stove in the summer kitchen in the village, cheerful crackling of firewood, fire and a big pot on the stove, in which cabbage is stewed, and a bigus is prepared.

Bigus, Ukrainians speak - bigus, in Poland and Lithuania bigos, in Belarus bigas is more than a traditional, even classic dish of Slavic and Baltic cuisines.

Usually prepared from fresh and sauerkraut, pork or game, and with various additives: sausage, prunes, onions, carrots, mushrooms. It is believed that it is important to cool the bigus in the cold, then it will become especially tasty.

This is not the case here, the bigus is usually eaten immediately, well, the maximum is warmed up for dinner.

Bigus cooking options are not less than cooking options ukrainian borscht. You can cook as you like. But in my opinion the bigus from fresh cabbage is a bit wrong, the drive is not enough!

Output: 4 Servings
Preparation: 30 minutes
Preparation: 2 hours
Prepared for: 2 hours and 30 minutes

Ingredients
400 gr. - Pork ribs
500 gr. - White cabbage
400 gr. - Sauerkraut
1 PC. - Bow
1 PC. - Carrot
150 gr. - Prunes (pitted)
To taste - Salt, coriander, bay leaf, ground black pepper

Recipe
Note that there is no fat in the ingredients list. He's over there. Pork ribs contain an ample amount of fat, and there is no need to add too much.

The excess water in the bigus also. Fresh cabbage gives enough moisture, and sauerkraut contains an extremely tasty and healthy pickle.

Pork ribs better to buy fresh, not prone to freezing. They are sold in the bazaars with long ribbons, chopped across the ribs.

It is better to take a piece that contains bones and cartilage. This part is a little more fat. Ribs cut into pieces. It is possible large, that is, in each piece there is a rib bone.

In a deep saucepan or pot fry the pieces of ribs without excess fat.

Primary roasting is very important. First, the pork will heat a little fat, which is needed for further cooking. Otherwise you will have to add lard, or, just terrible, vegetable oil. Secondly, roasting meat will add a special flavor to bigus. Third, bigus with boiled meat - already soup, only thick.

So, anyway, be sure to fry. The ribs are roasted for 10-15 minutes over medium heat, without covering the pan with a lid.

Constantly stir, so that the meat becomes dark golden and covered with a toasted crust.

Peel the onions, cut into strips and add after the meat has become ruddy. Stir and continue to fry all together until the onion turns golden.

Fry without a lid for another 5 minutes to make the carrot soft.

The fire under the skillet must be controlled so that the ingredients are fried, but not burned. Burning should not be allowed in any case.

We go into the cellar, remove from the wooden mug, closing the 200-liter barrel, stone. Open the barrel, digging sauerkraut hand. With brine.

Pasha Emilevich, digging cabbage from the barrel with his whole hand, will understand me. But in the conditions of the city there is no cellar, barrels, no idyll and the necessary attitude. There is a refrigerator in which there are 3 liter can with cabbage.

Put the sauerkraut in a saucepan, mix, cover with a lid (only the lid is needed now), reduce the heat to “slightly below average” and simmer the cabbage with meat for 15 minutes.

Fresh white cabbage nashinkovat. By the way, you can not shred very “thinly”, I would even say that it’s not at all thin, but you shouldn’t be too heavy.

Add fresh chopped cabbage to the skillet, cover and simmer.

Fresh cabbage very quickly limp, "settle", reducing its volume, and will give a lot of moisture. Simmer Bigus for 1-1.5 hours, stirring occasionally.

Next, add to the bigus washed and soft pitted prunes. Prunes in no case cut into pieces, even if it is large. Otherwise, prunes just peel into porridge. A lot of prunes are not exactly good either.

If the prunes are dry, this often occurs, it must be washed in advance and, drain the water, hold for several hours in a sealed bag. So he gets a little wet.

Add prunes to bigus, mix and simmer for another 15 minutes.

It is believed that Bigus should be sour, even recommend adding citric acid. I will say this: wildness, whim and heresy! Better add more sauerkraut. And do not add to bigus ketchup, tomato paste, tomatoes.

And in the words of Philipp Philippovich Preobrazhensky: “... and if you say that this is bad, I am your blood enemy for life. From Seville to Grenada! ”

Taking this recipe as a basis, I’ll work out my bigus recipes.

Adding a few Bigus recipes:

Bigus with meat - simple, tasty and always satisfying. Classic Bigus recipes with meat from fresh and sauerkraut

Bigus, it's so tricky braised cabbage with meat, which even a well-worn gourmet will hardly refuse. And yet this dish seems to be created for people with an active lifestyle or engaged in hard physical work.

If you need to normalize the metabolism, in addition to the recommendations of the doctor, include in the diet Bigus, cooked in vegetable oil. This version of the dish gives the body an almost full range of useful and nutrients. Add a dinner of bigus with slightly stale bread - it’s hard to think of a more nutritious dish.

Bigus with meat - the general principles of cooking

• The classic bigus recipe with meat involves the use of pickled and fresh white cabbage at the same time. In modern cooking, recipes of dishes from only one type of cabbage are increasingly common.

• Cauldron - the ideal dishes for cooking bigusa. In the absence of such capacity, you can use a deep pan, but it must be thick-walled. Multicooker can perfectly cope with cooking; often bigus is cooked in clay pot in the oven.

• Prepare this dish with any meat. From the pork preference is better to give ribs or a necklace, if the choice fell on beef - take brisket. If you use poultry meat, the dish will be more lean. You can cook bigus with minced meat, it is better to twist it from fatty pieces of pork in combination with lean beef.

• Not only meat is added to a bigus from any cabbage, other vegetables are also put in it: onions, potatoes, carrots, bell peppers. Often supplemented with rice, mushrooms, prunes, tomatoes. Condiments are used a variety of, but in moderation, so as not to kill the main taste.

• Bigus with meat in itself turns out to be satisfying and can be served without adding a side dish.

The classic recipe of bigus with meat

Ingredients:

• pork pulp - 400 gr .;
• 200 gr. smoked meat (sausage or meat);
• fresh cabbage - 600 gr .;
• one large carrot;
• 600 gr. sauerkraut;
• Spoon tomato puree;
• two sweet peas;
• refined oil;
• 70 gr. prunes;
• 150 ml of dry wine of any white variety;
• cumin - 0.5 tbsp. l

Cooking method:

1. Cut the meat in even small pieces. We put the pan on a small fire, pour in the oil and warm it well. Put the pieces of pork in the heated fat and fry until golden.

2. Slightly add salt and immediately add coarsely grated carrot to the meat. Stirring regularly, cook for five minutes. Then we put smoked diced into small cubes in a frying pan and fry well. Do not forget to stir - you need a good browning components and to prevent them from burning.

3. We part a tomato with wine (as an option - drinking water), we add to the fried components. Add allspice and cumin, mix well and spread finely chopped fresh cabbage into the pan. Add the pickled, cover with a lid and leave to simmer, reducing heat to a minimum. Cook for half an hour, stirring the contents.

4. Scald prunes with boiling water, chop the berries into strips or small pieces and add to the almost finished dish. Mix well, remove the sample and, if necessary, add saliva. Tomim Bigus another ten minutes and turn off.

Bigus with fresh cabbage meat without tomato

Ingredients:

• pork ribs - 300 gr .;
• onion head;
• fresh white cabbage - 400 gr .;
• small carrot;
• 0.25 spoons of ground pepper (black);
• ready seasoning “For meat dishes»;
• 50 ml of oil, necessarily refined;
• glass of water.

Cooking method:

1. Shred small onions and dip the pieces into the pan with the heated oil. Over low heat bring transparency and add carrot. Cooking until uniform golden staining of vegetables.

2. Put the pork ribs in the pan. We continue to warm up until the juice that stands out from them is completely evaporated.

3. Thin strips shred cabbage and spread in a pan to the meat. Season everything with spices to your taste, cook over medium heat for five minutes. Make sure that the cabbage is not burnt.

4. Salt, add water. We extinguish the bigus under the lid, on the minimum heat until the cabbage softens.

Bigus with meat (minced meat) and potatoes

Ingredients:

• low-fat, mixed pork with beef, minced meat - 500 gr .;
• not pickled sour cabbage - 300 gr .;
• a pound of white, fresh;
• 600 gr. potatoes;
• one Bulgarian, red pepper;
• fresh tomato;
• two large carrots;
• 50 ml of oil;
• onion.

Cooking method:

1. Pour oil into the cauldron, put it on a small fire. In the meat grinder, re-twist the mince and drop it in the cauldron when the oil is well warmed up. Stirring, fry until cooked, mash large pieces with a fork.

2. At this time, finely chop the carrot and cabbage, cut the onion into small squares, potatoes - into cubes.

3. To the finished meat, first lower the onion, fry, stirring for three minutes and lay out the carrot. Cook for another five minutes, add potatoes, and after another five minutes - fresh cabbage.

4. Mix everything thoroughly, lightly fry so that the cabbage settles, and add sauerkraut. On a slight heat simmer all 10 minutes.

5. Add the pepper, sliced straw, and small pieces of tomato. We continue to cook for seven minutes, without changing the heat and stirring occasionally. Then add to your taste, and put a little ground pepper. Remove the sample and, if the cabbage has reached readiness, remove from heat.

6. We give Bigus to stand under the lid for about half an hour.

Bigus with meat and rice from fresh cabbage

Ingredients:

• beef brisket or pork pulp - 500 gr .;
• large onion;
• half a cup of round grain rice;
• 400 gr. white squirrels;
• a glass of drinking water (250 ml);
• carrot - one, large;
• sunflower, non-aromatic oil - 80 ml;
• two large garlic cloves.

Cooking method:

1. Wash the meat, cut into medium-sized oblong slices and fold into a deep frying pan. Fill flush with water and simmer on low heat. Waiting for the evaporation of the liquid, add oil and fry until a ruddy, but non-crispy crust appears.

2. Add the carrot, ground on a large grater and small slices of onion, continue to cook for 10 minutes. Do not forget to stir, so that the vegetables roasted evenly.

3. Thinly shred fresh cabbage, and spread it in a pan with meat. Stew under a lid for a quarter of an hour. Then add the washed rice and add boiled (cold) water. Mix well, season with ground pepper, add salt.

4. Reducing the heat to a minimum, simmer the bigus until the rice is cooked. At the end we add the garlic teeth crushed with a press, and, having carefully mixed, we remove from the stove. Give a little stand.

Bigus with sauerkraut meat in a clay pot (in the oven)

Ingredients:

• one and a half kilograms pork ribs;
• 1.8 kg of coarsely chopped sauerkraut (can be replaced with fresh);
• three long, not thick carrots;
• 150 gr. prunes;
• two bulbs;
• three bay leaves;
• two spoons of thick tomato;
• refined vegetable oil;
• half a teaspoon of pea pepper;
• cumin seeds (optional).

Cooking method:

1. The processed, washed with water, meat is cut into pieces of two ribs, if you took the flesh - large square pieces, 4 × 4 cm in size. This is important!

2. Fry the pieces of meat in a frying pan in vegetable oil until light browning. This should be done on an intense fire, so that the crust formed quickly.

3. Put the pork in a clean pan, pour 2–3 tablespoons of butter and add the carrot cut into thin ringlets. Put the same half rings of onion, fry on medium heat until softened and golden brown. We spread a tomato to them, mix it and, after a minute, remove it from the stove.

4. We disassemble two large cabbage “pylyustka” into sheets, cut the rest into 3 × 3 cm pieces. The pieces should not be small.

5. At the bottom of a large earthen pot pour a little oil. We drop into it two peppercorns, one bay leaf and pieces of cabbage.

6. Top with a uniform layer lay out vegetable roasting. We put on top of 5–6 prunes scalded with boiling water, the remaining laurel and peppercorns. Sprinkle with cumin and lay out the meat, we add. Sauerkraut, so salt add quite a bit. If there are products left, repeat the layers.

7. On top, close everything with cabbage leaves from disassembled pelyustkami, sprinkle with cumin. Add water so much that it covers the top cabbage layer, cover with a lid, put the clay container in a cold oven. For 15 minutes, bring the temperature to 170 degrees and cook for two and a half hours.

Bigus recipe with meat and mushrooms from fresh cabbage for a slow cooker

Ingredients:

• beef (pulp) - 400 gr .;
• medium carrot;
• 600 gr. fresh cabbage;
• fresh mushrooms (champignons) - 200 gr .;
• large white onion;
• 100 gr. unsalted tomato;
• one Bulgarian pepper - large peppermint;
• one and a half tablespoons of butter;
• 100 ml of drinking water;
• a teaspoon of spices "For meat";
• soft, not dried prunes - 5 fruits.

Cooking method:

1. We wash the flesh, dry it with a paper towel and cut into four centimeter strips, centimeter thick.

2. At the bottom of the cooking bowl pour half a spoonful of oil. Spread beef and level.

3. Fill the meat grated in a large grater with carrots, add the onion half rings. We cut the flesh into thin strips. bell pepper and ship to the vegetables.

4. Shred cabbage, adding a little salt? lightly rub hands. We shift in the bowl to the meat.

5. Sprinkle the cabbage with spices and add the sliced mushrooms or thin slices of mushrooms, prunes. Dilute a tomato in 50 ml of water, pour it into a bowl and close the lid.

6. Install the program "Quenching", start the slow cooker, setting the time on the timer for one hour. Then we transfer to “Frying” and bring Bigus to readiness for 10 minutes.

• Bigus with meat will be richer and tastier if you add smoked meat. It could be a sausage, chicken breast or chicken legs, subtrees, etc.

• Sugar sand helps to reveal the basic taste of vegetables. Put it to cabbage when braising, but a little, literally a pinch.

• If there is no sauerkraut on hand to add light sourness, put quite a bit of citric acid or freshly squeezed juice.

• The most delicious is the bigus, not cooked in vegetable oil, but on Smaltsea, you can use fresh lard.

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