Bigus recipe with minced meat. Calorie, chemical composition and nutritional value.

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Prepared by: Dashuta

10/13/2014 Cooking time: 2 hours 0 minutes

In this wonderful dish you can find everything you need for a complete hearty lunch or dinner; bigus contains meat, fresh vegetables, and even some smoked meats for a special taste and aroma.

Bigus with meat - general principles of preparation

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

• A cauldron is an ideal vessel for preparing bigus. If you don’t have such a container, you can use a deep frying pan, but it must be thick-walled. A multicooker can do a great job of preparing the dish; bigus is often cooked in a clay pot in the oven.

• This dish can be prepared with any meat. When it comes to pork, it is better to give preference to ribs or neck; if the choice falls on beef, take brisket. If you use poultry, the dish will be leaner. You can also 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 bigus from any cabbage, but other vegetables are also added: onions, potatoes, carrots, bell peppers. Often supplemented with rice, mushrooms, prunes, and tomatoes. A wide variety of seasonings are used, but in moderation so as not to interrupt the main taste.

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

Cooking features

Dishes made from cabbage with meat are present not only in Polish and Baltic cuisine, but nevertheless it is bigus that has gained enormous popularity all over the world. Probably, it's all about a special sour taste, which successfully sets off the taste of stewed cabbage and meat, first fried and only then stewed. So you won’t be able to cook real bigus with pork without knowing the specifics of the technology. Before you start cooking, it makes sense to know a few of the most important points.

• For bigus, it is not recommended to use the meat of an old animal, since it will take too much time to bring it to softness, and during this time the cabbage will turn into mush. It is better to choose meat from a young pig, which can be recognized by its light color and white fat, without yellowness.
• Frozen meat is not the best choice for preparing bigus. When it is defrosted, the structure will be disrupted, which will cause the meat to lose its juiciness and turn out dry, tough and almost tasteless. If you have no choice and must use a frozen product, remove it from the freezer in advance so that it has time to thaw in the refrigerator. Speeding up the process with water or a microwave will not lead to anything good.
• You can fry pork without oil or in a minimal amount of it, so as not to increase the calorie content of the dish. The fat rendered from the pork will be enough to prevent the pieces of meat from burning.
• Bigus should not be liquid or watery. Therefore, a minimum amount of water or other liquid should be used when preparing it.
• A slight sourness is one of the characteristic features of bigus. Its dish is enhanced by sauerkraut, tomatoes, and wine. Therefore, if the recipe specifies any of these ingredients, you should not refuse to use it. So, replacing wine or tomato juice with water would be a bad idea.

The technology for preparing bigus can be different - it all depends on the chosen recipe. However, the general principles will remain unchanged.

Traditional bigus with pork

Compound:

• pork – 0.5 kg;
• fresh cabbage – 0.5 kg;
• sauerkraut – 0.5 kg;
• onions – 0.3 kg;
• tomato juice – 0.2 l;
• butter – 100 g;
• salt, spices - to taste.

Cooking method:

• Wash the pork and dry it with paper towels. Cut the meat into cubes no larger than 1.5 cm.
• Wash the cabbage. Remove the top leaves as they will almost certainly be limp. Chop the cabbage into small strips.
• Rinse the sauerkraut in running water and squeeze to remove excess liquid. If the cabbage is not washed, the bigus may turn out to be too sour.
• Peel the onion and cut it into small cubes.
• Melt half the butter specified in the recipe in a cauldron.
• Place the onion in the oil and fry it for 2-3 minutes over medium heat.
• Place the pork in the cauldron. Fry its pieces on all sides until golden brown.
• Salt and pepper the pork. Add sauerkraut and fresh cabbage to it, stir. Add spices, pour in juice.
• Turn off the heat and cook the bigus, covered, for an hour. If the juice evaporates too early, you can add a little water. The main thing is to make sure that the cabbage does not burn.
• 5 minutes before readiness, place the remaining butter, cut into thin slices, on top of the cabbage in a cauldron.
• The dish must be stirred before serving.

To prepare bigus with pork according to this recipe, you can use not only a cauldron, but also a pan with a thick bottom. The main thing is that the container holds the heat well, as this makes the dish soft, aromatic and cooks a little faster.

Description of preparation:

In fact, this dish belongs to the category of those that are prepared from what was found in the house.
So if you come home from work and find that your refrigerator is almost empty, I suggest you prepare bigus with minced meat at home. It’s not at all difficult to make such a dish, and I think any housewife will have the necessary products; there’s no need to go to the store. Here I am describing to you the simplest recipe for bigus with minced meat, but if you have, say, smoked sausage, a piece of lard or sauerkraut at home, then you can safely add all this to bigus. 1) First, we wash the cabbage and chop it, then sprinkle it with a little salt, mix everything, knead the cabbage a little with our hands and set it aside for now. 2) Now heat the vegetable oil in a frying pan and fry the minced meat in it until it changes color, then add the grated carrots to it and fry for a couple more minutes. 3) Place chopped cabbage in a frying pan with minced meat, mix all the ingredients, cover the frying pan with a lid and simmer everything, stirring, over low heat for about 15-20 minutes. 4) After time, salt the bigus and season it with pepper and basil. Cover the pan again with a lid and continue to simmer everything until the cabbage becomes soft. About 10 minutes before cooking, add chopped garlic to the dish. 5) When the bigus is ready, sprinkle it with chopped herbs and serve. As you can see, the dish is very easy to make, and it tastes really great, your whole family will be satisfied. Bon appetit! Purpose: For lunch / For dinner Main ingredient: Meat / Vegetables / Cabbage / Minced meat Dish: Hot dishes / Bigus Geography of cuisine: Polish / Lithuanian / European

Bigos of fresh cabbage with pork

Poland is called the birthplace of bigos, but bigos is also considered a traditional second course; Ukrainians, Belarusians, Lithuanians, Latvians. Bigos is a cabbage dish with the addition of several types of meat products; meat, sausages, brisket, lard. Some recipes contain prunes, mushrooms and sour apples. In general, there are a huge number of options for preparing bigos. But there is also a classic version of bigos which includes;

• fresh cabbage or sauerkraut,
• meat,
• bulb onions,
• prunes,
• Bay leaf,
• several types of smoked meats (sausage, frankfurters, pork belly),
• tomato paste or tomato juice,
• pepper,
• salt.

There is an opinion that bigos tastes better not just when cooked, but when reheated several times. Moreover, it needs to be heated not in a separate container, but in the one in which it was stewed. Bigos can be prepared in large quantities and frozen; allegedly, defrosted and reheated, it also tastes even better. Such myths probably appeared because bigos is made from cabbage. After all, cabbage soup or borscht tastes much better not the day it is cooked, but the next day. Very young cabbage is not suitable for preparing bigos; during stewing with meat it will become too soft. The most ideal option is a combination of fresh cabbage and sauerkraut.

Features of preparing bigos

Preparing bigos is not difficult; most of the time is spent stewing the cabbage. After all, in bigos it should be well stewed and soft. It took me about 2 hours to prepare it. The process of preparing bigos can be divided into several stages;

• frying meat,
• adding onions and tomato paste or tomato juice,
• cabbage laying,
• adding prunes.

After all these manipulations, you can safely cover the bigos with a lid and simmer over low heat until the pork and cabbage are completely cooked. But sometimes you need to remember about it and remember to stir. I also recommend trying other equally delicious dishes with cabbage;

• stewed cabbage with chicken hearts,
• instant pickled cabbage,
• cabbage stewed with onions and carrots,
• sauerkraut in a jar.

List of products for preparing bigos:

• pork - 500 grams;
• fresh white cabbage - 1 kilogram;
• onions - 2 pieces;
• tomatoes - 5 pieces or 3 tablespoons of tomato paste;
• prunes-200 grams;
• bay leaf - 2 pieces;
• vegetable oil;
• ground black pepper;
• salt.

Stew bigos step by step recipe with photos

Preparing products for bigos

Step 1. Since loading into bigos happens quickly, first you need to prepare all the products. It is advisable to cut the pork pulp with fat into small pieces and wash under running water. Place the pork in a bowl and let sit for a few minutes.

Step 2. Peel the onion and cut into cubes.

Step 3. Shred fresh cabbage.

Step 4. Wash the prunes and pour boiling water for 3-5 minutes. Then drain the water and leave it in a bowl.

Step 5. Wash the tomatoes and make a cross cut at the bottom.

Step 6. Pour water into the pan and bring to a boil. Place the prepared tomatoes in the pan for 30 seconds. Then drain the water and let them cool a little.

Step 7. Peel the tomatoes, remove the core and grind them in a food processor or blender.

Combine the ingredients of bigos and bring it to readiness

Step 8. Dry the prepared pork for bigos with paper napkins. Pour vegetable oil into a frying pan or cauldron and place on the stove to heat. Place pork meat in small portions in a cauldron so that the pork is evenly fried on all sides until golden brown.

Step 9. When all the pork is fried, salt and pepper the meat

Step 10 Add onions to the pork and fry along with the meat over medium heat until half cooked.

Step 11. Then add the rolled tomatoes to the pork and onions and stir.

Step 12. Next add shredded fresh cabbage to the bigos. Salt the bigos, add ground black pepper, cover and simmer over low heat for 30 minutes.

Step 13. After 30 minutes, add prunes and bay leaves to the bigos. Simmer the bigos until the pork and cabbage are completely cooked, remembering to stir.

I simmered the bigos for a total of about 2 hours over low heat. It’s clear that I didn’t freeze it and leave it for the next day. We immediately sat down and ate fresh bigos and were very pleased with the taste of this dish. In my understanding, bigos is stewed cabbage with meat products and prunes, but very tasty cabbage!

Bon appetit everyone!

Tags: white cabbage bigus dinner dishes cabbage dishes delicious food delicious dishes cabbage bay leaf pepper tomatoes vegetable oil onions pork salt tomato paste prunes