How to cook bigus with meat and fresh cabbage and potatoes

Prepared by: Dashuta

10/20/2014 Cooking time: 2 hours 0 minutes

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I want to offer all lovers of hearty home cooking a wonderful dish - bigus with potatoes. With such a simple recipe, feeding your family will not be difficult, so be sure to try bigus.

Fresh cabbage bigus: 3 recipes

A very tasty, satisfying, rich second course called “bigus”. Now it is no longer possible to determine exactly who was the first to invent this recipe, and to whom to give the palm - Poland, the Baltic countries or Belarus and Ukraine. The recipe has spread to different corners and acquired new additions. Something was added, something did not take root from the ingredients. The classic original uses sauerkraut and fresh cabbage and several types of meat (pork, beef, chicken, etc.), red wine and prunes, and always spices. If properly prepared, this food can also be preserved in a cold room for a very long time - in earthenware, filled with lard. This is all foreplay. Let's get acquainted with the recipe step by step and not in words, but in deeds. Let's prepare our bigus.

Recipe for bigus from fresh cabbage with meat

Ingredients:

pork – 300g;
onion – 1 piece;
carrots – 1 piece;
cabbage – 0.5 kg;
tomato – 1 piece;
tomato paste – 1 tsp;
vegetable oil – 50ml;
salt, spices - to taste.

How to cook bigus from fresh cabbage

Let's prepare the food and clean it. Finely chop the onion into cubes. Grate the carrots on a coarse grater.
Wash the pork, dry it and cut it into pieces. Try not to cut finely; when frying, the meat will decrease in volume. Can be used with a thin layer of lard (undercuts).
Place the tomatoes in boiling water or scald them to make it easier to remove the skin. Cut into equal sized pieces. I always freeze tomatoes for the winter, already peeled and chopped, in the photo below you will see just like that.
Prepare the fork by removing dried leaves. Let's cut it into two parts. We chop them manually or using a combine.
It is better to use thick-walled utensils for cooking; if you have cast iron, great! Heat the oil in a cauldron and fry the vegetables (carrots and onions).
Add raw meat pieces to the vegetable mass.
Let's send the chopped tomatoes there along with tomato paste. Let's not forget about spices. Experts recommend adding cranberries. But at that moment I didn’t have it. It's a pity, I really want to know what it tastes like.
The last step is to add shredded cabbage.
Mix everything. Simmer over moderate heat until soft. This will take 30-40 minutes.

Bigus from fresh cabbage with potatoes

What we need:

pork pulp – 250g;
cabbage – 350g;
potatoes – 2-3 tubers;
carrots – 1 piece;
onion – 1 piece;
tomato sauce or paste – 1 tbsp;
oil – 70ml;
salt, pepper - to taste.

How to cook bigus from fresh cabbage with potatoes

Let's prepare the products: rinse the forks under running water, remove the top leaves. We will “strip” the onion from the outer leaves and remove the roots. Wash and peel the carrots. Remove the skin from the potatoes.
Cut the onion into cubes. Chop the carrots using a grater with large holes. Divide the fork into 4 parts and chop it into “noodles”. You can also use large pieces.
Let's prepare the meat: remove the veins and films, wash and dry. Let's cut into pieces.
Cut the potatoes into cubes, preferably their size matches the pieces of meat.
Heat the oil in a thick-walled bowl and fry the onions and carrots. Stir frequently, they should not burn.
Place the meat on top of the vegetable mixture and continue frying for 5-7 minutes.
When the meat is browned, add the potatoes, stir, and fry again.
The next step is to put the fried mixture into the pan in which the food will be stewed, add chopped cabbage, and mix everything carefully. Cover with a lid and cook over moderate heat for 40 minutes. When everything has simmered a little, add salt, pepper and add the tomato. Be sure to stir, the dish tends to burn.

Not just stewed cabbage!

Bigus is an ancient traditional Polish dish. And if you tell a Pole that this is just stewed cabbage with meat, you will insult him to the core. For a resident of this country, bigus is a work of art, a culinary symphony, a poem, if you like!

Once upon a time, in lean times, bigus was a means of survival for Polish peasants. And this is not a figurative expression. There is a legend that it was thanks to the reserves of frozen bigus that the monks of one of the Polish monasteries withstood the siege and did not surrender to the enemies.

The preparation of bigus by Polish housewives today is a real sacred rite. Every home has its own recipe, and there are many variations. This is the face of the owner and the social status of her house.

And bigus is still frozen! No, of course, today no one stocks up this finished product in case of a hungry year or other misfortune. But experts say that only frost allows the taste of this dish to fully develop. And you need to freeze it for at least a day!

But let's get back to the stewed cabbage. How does bigus differ from it? It’s easier to say what they have in common! True bigus is diverse and many-sided, just as unique are the houses in which it is prepared. It may contain many different ingredients. And from them you can determine the wealth of the house, the imagination of the hostess, and her ability to create culinary masterpieces.

Bigus is most often prepared from fresh cabbage with the addition of sauerkraut. The components of a bigus can sometimes seem completely incompatible. But it only seems so. Everything in this dish is harmonious.

Bigus with fresh cabbage sausage recipe with photo

Grocery list:

cabbage – 500g;
sausage, frankfurters, sausages, etc. – 250g;
onion – 1 piece;
tomato paste – 1 tsp;
sunflower oil – 4 tbsp;
salt.

Cooking bigus from fresh cabbage with sausages or sausages

We carefully prepare all products for cooking. Shred the cabbage into strips. Onion in half rings.
If you have sausage, cut it into cubes, sausages into circles. I have 2 types of sausages: “milk” and hunting.
In a cast-iron bowl with high sides (preferably a cauldron), heat the oil, pour in the cabbage sticks and fry over high heat. About 10 minutes. Then reduce the heat and simmer until done. At the end of cooking, add salt.
In a separate bowl, fry the sausages and onions. Fry until the onion is ready, stir occasionally. At the end, add tomato paste. Mix.
Transfer the finished mixture to the cabbage, combine well so that it is evenly distributed and continue to simmer over low heat for another 5-7 minutes.
For spices, I recommend pepper and cumin. They are in perfect harmony.

As you can see, there is nothing difficult to prepare. These are simplified options, so to speak, to save time. In this recipe, such a dish is cooked in the oven for at least 2 hours. Although Poles cook for several days, they say the dish must “ripen.” But we who work often don’t have enough time. And thanks to such accessible recipes, we can prepare a delicious, nutritious dish. The choice of meat and cabbage variety is up to you. They say you can add colored ones, but I haven’t cooked it, I don’t know how it tastes. The advantage of bigus is that simple ingredients make an unforgettable combination of meat and vegetables. And if it is smoked meats or smoked ribs, believe me, such a dish will not be embarrassing to serve on the festive table, pleasantly surprising the guests. The crispy side dish will please the pickiest eater.

Recipe for “Bigus with pork and mashed potatoes”:

Cut the onion into small half rings, the celery stalk into several large pieces and simmer together with the cabbage in a frying pan, covered, for about 20 minutes over low heat. If there is also brine, then add it; if not, add a little water.

Boil the potatoes in their jackets.

Cut the pork into medium cubes (see 1.5), rub with salt and pepper and fry in oil over high heat until half cooked, about 10 minutes.

Combine vegetables and meat in a latke or thick-bottomed pan, add spices to taste (bay leaf, sweet peas). Add tomato paste, stir, close with a lid and simmer over low heat for 40-50 minutes. About ten minutes before the bigus is ready, add finely chopped greens to it.

We peel the boiled potatoes, heat the milk in a bowl, but not to a boil, simultaneously dissolving the butter in it. Mash the potatoes with a masher, gradually adding milk until you reach your usual puree consistency)

Place bigus, mashed potatoes sprinkled with fresh chopped herbs and vegetables on a plate. Bon appetit!

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Bigus from fresh cabbage with potatoes

Bigus is a Polish dish that has many variations. Today we will tell you how to prepare this dish from fresh cabbage and potatoes. To make the dish flavorful, we will add smoked sausages to it. They can be replaced with smoked ribs or sausage. Bigus with fresh cabbage, potatoes and hunting sausages turns out to be a very satisfying and tasty dish.

fresh cabbage – 400 g;
potatoes – 250-300 g;
tomatoes – 2-3 pieces;
large onion - 1 pc.;
carrots – 1 large;
greens - optional;
Okhotnichye sausages - 3 pieces;
bay leaf and allspice - optional;
salt – 1 teaspoon;
vegetable oil – 1 tablespoon;
water.

Ingredients:

Potatoes - 5-6 pieces
Sauerkraut – 300 grams
Meat - 200 grams
Smoked sausage – 200 grams
Onions - 1-2 pieces
Carrots - 1-2 pieces
Green peas – 200 grams
Corn – 200 grams
Green beans – 200 grams
Mushrooms – 200 grams
Garlic - 2-3 cloves
Fresh greens - to taste
Ground black pepper - To taste
Salt - To taste

Number of servings: 8-10

How to cook bigus from fresh cabbage with potatoes

You can cook this dish either in winter or in summer. To prepare a delicious bigus with potatoes, you need to choose the right cabbage in the autumn-winter period - it should be late varieties, dense with white leaves, and taste sweet. It is this cabbage that will be the key to a delicious dish.

Let's prepare all the ingredients. Peel the potatoes, carrots and onions and cut them into cubes. Remove the top leaves from the cabbage. Cut it into two halves. It can be chopped into thin strips. This is where a special knife comes in handy. You can also cut the cabbage into cubes.

I cut the sausages into rings.

Keep in mind that if your husband is hungry at home, cut the sausages last! Otherwise, the smell of the latter will attract a man to the kitchen, and he will hide the sausages in a safe place :)

Fry the onion in a large frying pan until transparent, add the carrots and fry for another five minutes, stirring constantly.

Add cabbage to the frying. And let her go. If all the cabbage does not fit into the pan, fry it in two batches. Remember that cabbage will shrink in size when fried.

In another frying pan at the same time, fry the potatoes over high heat. It should brown a little.

Place the fried vegetables in a saucepan or cauldron. Add chopped sausages.

By the way, this dish can be prepared in a slow cooker - first, fry everything in the “FRY” mode, and then simmer for 40 minutes in the “STEW” mode.

Prepare tomato juice from tomatoes by grinding them in a blender. If you don’t have tomato juice on hand, you can replace it with 2 tablespoons of tomato paste diluted in 1 glass of water. If you don’t have tomato paste, and you really want the bigus to be not only tasty, but also beautiful, then take plain flour and fry it in a frying pan until golden brown in 1 tablespoon of vegetable oil.

Add tomato juice to the dish (or pasta, or flour).

Mix. Add water if the juice is very thick. Add salt and spices as desired.

Close the lid and put on fire. Bring to a boil, reduce the heat to low and simmer the dish on the stove for an hour. If the fire cannot be kept very low, then the cooking time should be adjusted from 40 to 60 minutes.

The finished dish can be served with fresh herbs.

Cooking a dish with rice

Bigus from fresh cabbage can also be prepared with rice; it is very simple and quick, and most importantly delicious. This dish is perfect for Lent or a vegetarian menu.

Take:

500 grams of cabbage;
A glass of rice;
One piece each of carrots and onions;
Celery stalk;
One bell pepper;
One tomato;
A couple of cloves of garlic;
Vegetable oil;
Salt, sugar, pepper, cumin, dried herbs.

In this recipe, meat replaces rice, and vegetables provide the richness of taste; let’s process them. The cabbage should be chopped into cubes or thin strips and squeezed with salt with your hands to make it softer.

Cut the onion, pepper, tomato and celery into small cubes, grate the carrots coarsely, crush the garlic. In a frying pan, fry the onion, carrots, celery, pepper and garlic in oil for about 7 minutes.

Add cabbage, tomato and about one glass of water to the vegetables. Season with spices, add only one teaspoon of sugar, add the rest to taste.

Simmer the vegetables for about 15 minutes over low heat. When they all become soft, wash the rice and put it in a frying pan, mix well.

If there is not enough water, add more - it should cover the entire surface of the rice. Simmer the bigus for 20 minutes until the rice is cooked through.

Of course, there is a classic recipe for bigus with different types of meat, however, as we see, there are also many variations. When preparing a dish, you can use various vegetables, red wine, tomatoes, wild mushrooms and prunes to enrich the taste.

Be sure to season the dish with spices to taste, and if you include cumin, black pepper, allspice peas and bay leaves, the dish will become very aromatic and close to the classic recipe.

You can make bigus from fresh or sauerkraut, or you can take them in equal proportions - in any case it will be delicious. You only need to chop fresh cabbage, but it is better to rinse sauerkraut in clean water so that the dish does not turn out too sour or salty.

The sequence of adding the products can be any; sometimes the cabbage mixture is stewed first, and the meat and meat products are fried and only then added to the cabbage. But you can do the opposite - first stew the meat, and then add cabbage to it.

All ingredients must be simmered in a container with a thick bottom and high sides (preferably clay, but you can also use a cauldron) for at least an hour, so that the finished dish remains juicy, but without excess liquid, and the meat ingredients must be soft and aromatic.

You can also cook bigus in a slow cooker - due to the special low-temperature simmering mode, it will turn out exactly as it should be. This dish can be stored in the refrigerator for a very long time, and when reheated it becomes even tastier, so cook more at once.

Finally, here’s a video recipe for the excellent Polish dish “Bigos” (that’s what it’s also called) with sauerkraut and cold cuts. You can't miss it!

Bigus can be found in almost all cuisines of the Slavic peoples, but it is believed that this dish belongs to Polish cuisine.

Many people confuse bigus with stewed cabbage. In fact, there is nothing in common between them. Bigus contains many different ingredients.

Fresh cabbage bigus with chicken and potatoes

Published 03/15/2015 Posted by: Annetka [offline]

Calorie content:
Not specified
Cooking time:
Not specified
Bigus made from fresh cabbage with potatoes is a tasty, nutritious and very satisfying dish. It is based on shredded fresh or sauerkraut. To improve the taste and add variety, various vegetables or meats and sausages are often added. For example, you can cook bigus with ribs. In this recipe, chicken fillet is used as the meat component, which certainly makes the cooking process easier and simpler.

To make cabbage bigus you will need:

— 450–600 grams of chicken fillet; - 1-2 onions, - 1-2 carrots, - 1 head of medium-sized fresh cabbage, - 4-5 tomatoes or half a glass of tomato juice; - 5–6 potatoes; - 2-3 large cloves of garlic; - vegetable oil for frying; - salt - to taste; - ground black pepper.

From this quantity of products the yield is 6-7 servings.

1. We collect all the necessary ingredients.

2. Chop the peeled onion and sauté in refined vegetable oil until light golden brown.

3. Then cut the washed and peeled carrots into thin strips and add to the onion. Fry over medium heat.

4. Wash the chicken fillet and cut into small cubes. Also add to vegetables and fry. Instead of chicken, you can use lean pork or veal pulp, but in this case it will need to be cooked longer. Sprinkle with salt and pepper and continue to simmer. You can add your favorite spices.

5. Cut the prepared peeled potatoes into medium-sized cubes and add to the onions and carrots. Fry until golden brown for 5 - 7 minutes, according to the recipe for bigus with fresh cabbage.

6. Meanwhile, wash and remove dry and limp leaves from the cabbage. Then chop it into strips, add salt and press a little so that it releases the juice. Pour the prepared cabbage into the pan with the meat and vegetables, cover with a lid for 5 minutes to soften the cabbage leaves. Simmer over medium heat, stirring occasionally. If necessary, add vegetable oil little by little.

7. Then pour in the tomato or diluted tomato paste, mix all the ingredients. To give bigus a pleasant, appetizing sourness, you can use sauerkraut instead of tomato. Simmer the bigus over low open heat for about 15 - 20 minutes, stirring so as not to burn.

8. And the final touch: finely chop the garlic and, before turning off the heat, add it to the pan with the bigus, stir and let it brew for 15 to 20 minutes before serving. You should not cover the finished dish with a lid, otherwise it will become damp and look like simple boiled cabbage.

Bigus - classic recipe

Cooking time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 140 kcal.
Purpose: for lunch.
Cuisine: Polish.

How to prepare classic bigus is described in the following instructions. It involves the use of two types of cabbage - fresh and sauerkraut, seasoned with caraway seeds, allspice, and prunes. The meat filling is pork and smoked sausage, but you can use any other smoked product - meat, ham. Dry white wine gives the delicacy a piquant aroma with notes of grapes.

Ingredients:

fresh white cabbage – 0.6 kg;
carrots – 1 pc.;
pork – 0.4 kg;
smoked sausage – 0.2 kg;
sauerkraut – 0.4 kg;
tomato paste – 20 ml;
cumin – 10 g;
allspice – 3 peas;
vegetable oil – 25 ml;
prunes – 60 g;
dry white wine – ¾ cup.

Cooking method:

Wash the pork, dry it, cut it into pieces, place it on the bottom of a saucepan greased with oil. Fry over medium heat until the liquid evaporates and browns, add salt.
Add the grated carrots, after five minutes the sausage cubes, after another two minutes pour in the tomato paste, white wine, and season with spices.
Chop the cabbage head and place it in a saucepan with sauerkraut. Close the lid and simmer the contents over low heat for half an hour.
Add salt, add washed prunes in pieces, simmer for 10 minutes.
Serve with fresh bread, parsley and vegetables.

Bigus from fresh cabbage with potatoes

fresh cabbage – 400 g;
potatoes – 250-300 g;
tomatoes – 2-3 pieces;
large onion - 1 pc.;
carrots – 1 large;
greens - optional;
Okhotnichye sausages - 3 pieces;
bay leaf and allspice - optional;
salt – 1 teaspoon;
vegetable oil – 1 tablespoon;
water.

How to cook bigus from fresh cabbage with potatoes

I cut the sausages into rings.

Keep in mind that if your husband is hungry at home, cut the sausages last! Otherwise, the smell of the latter will attract a man to the kitchen, and he will hide the sausages in a safe place :)

Fry the onion in a large frying pan until transparent, add the carrots and fry for another five minutes, stirring constantly.

Add cabbage to the frying. And let her go. If all the cabbage does not fit into the pan, fry it in two batches. Remember that cabbage will shrink in size when fried.

In another frying pan at the same time, fry the potatoes over high heat. It should brown a little.

Place the fried vegetables in a saucepan or cauldron. Add chopped sausages.

By the way, this dish can be prepared in a slow cooker - first, fry everything in the “FRY” mode, and then simmer for 40 minutes in the “STEW” mode.

Add tomato juice to the dish (or pasta, or flour).

Mix. Add water if the juice is very thick. Add salt and spices as desired.

The finished dish can be served with fresh herbs.

Bigus of 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.

Wash the pork, dry it with paper towels and cut into small cubes or bars.
Cut the ham into pieces of the same shape and size as the meat.
Chop the lard with a knife.
Peel the onions and cut into small cubes.
Wash the cabbage and squeeze it out.
Place the pork in a bag and add flour to it. Shake the bag to coat the meat with a thin layer of flour.
Put lard in a frying pan and put it on fire. When the fat has rendered from the lard, remove the cracklings from the frying pan and place the pork in it. Fry it over high heat, stirring, for 5 minutes.
Add onion and reduce heat slightly. Fry until the onion turns golden.
Pour oil into the bottom of a non-stick pan or cauldron. Place on the stove. After a minute, add sauerkraut to the pan and fry it for 5 minutes.
Place the meat in a saucepan (or cauldron), and add the ham there. Mix everything.
Dilute the tomato paste with water and pour it over the cabbage. Don't forget to salt, pepper and add spices.
Simmer the dish over low heat for 30 minutes.

Bigus with potatoes - basic cooking principles

Traditional bigus is made from sauerkraut, but you can experiment and prepare the dish with fresh vegetables. Bigus with potatoes turns out nourishing and tasty.

An important ingredient of bigus is meat. This is what gives the dish its unique taste. You can use beef, pork, offal, smoked meats, as well as sausage or frankfurters and even minced meat. For cooking, choose pulp with layers of fat or ribs.

In addition to meat, potatoes and cabbage, other fresh vegetables and tomato sauce are added to bigus. It turns out to be an independent hearty dish.

Season it with absolutely any herbs and spices. But for the first time, it is better to cook bigus with a minimum amount of spices in order to feel the real taste and aroma of the dish.

Description of preparation:

The recipe for making bigus with potatoes, which I want to tell you about, is slightly different from the classic version, because in addition to traditional ingredients, here we will use potatoes, vegetables and mushrooms.
With such small additions, the dish, in my opinion, becomes even richer and tastier. However, if you don’t have some products, say, peas, corn or beans, it doesn’t matter, because bigus with potatoes at home always turns out delicious, the main thing is to keep the three main ingredients in it (cabbage, potatoes and meat). Purpose: For lunch / For dinner Dish: Hot dishes / Bigus Geography of cuisine: Polish / Lithuanian / European

Recipe 2. Vegetarian bigus with potatoes

Ingredients

potatoes - four pcs.;

sauerkraut – 200 g;

wild garlic - four pcs.;

Cooking method

1. Peel the carrots and chop them on a coarse grater. Peel the onion and cut into small cubes.

2. Heat a few tablespoons of vegetable oil in a frying pan with a thick bottom. Place the chopped vegetables on the bottom of the frying pan and fry until soft and golden brown.

3. Peel the potatoes and cut them into fairly large pieces.

4. Squeeze out some sauerkraut and add it to the frying pan, stir the ingredients. Fry the contents of the pan, stirring constantly, until the cabbage is fried.

5. Chop a sprig of parsley and cut the wild garlic stalks into rings. Place the chopped potatoes in the pan and stir. Place a pod of hot red pepper in a frying pan and add one bay leaf. Pour in some drinking water and add a teaspoon of tomato paste. Simmer the bigus for 20 minutes. At the final stage, add chopped herbs and wild garlic.

Bigus with minced meat

Cooking time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 134 kcal.
Purpose: for dinner.
Cuisine: Polish.
Difficulty of preparation: medium.

Bigus made from fresh cabbage with minced meat has a softer consistency, looks beautiful on a plate and exudes an incredibly attractive aroma due to the use of basil, herbs and garlic. You can use any minced meat for it, but mixed pork and beef with a moderate amount of fat is better. If you want a lighter filling, you can use ground chicken or turkey.

Ingredients:

fresh cabbage – 1 kg;
minced meat – 0.4 kg;
carrots – 1 pc.;
garlic – 3 cloves;
dried basil – 5 g;
fresh herbs - a bunch.

Cooking method:

Chop the cabbage head, add salt, and mash a little with your hands.
Fry the minced meat in oil until browned, combine with coarsely grated carrots.
After two minutes, add the cabbage shavings, cover with a lid, and simmer for 20 minutes over low heat, stirring occasionally.
Add salt, season with spices, simmer until soft with cabbage shavings, covered.
10 minutes before the end of the process, season with crushed garlic.
Serve with chopped herbs.