Although Poland is considered the birthplace of the invention of bigus, different versions of this dish are found in Belarusian, Ukrainian, Lithuanian and Latvian cuisine. Everyone wanted to eat deliciously: the peasant, the hunter, and the prince. And this rich, spicy and aromatic dish satisfied everyone's taste. Different versions of the bigus have come down to our time. Depending on the possibilities, you can add veal and game to your version, or you can do with a couple of sausages. And it will be very tasty too.
So from what will I prepare my bigus? A small piece of pork and a smoked brisket is what you need. The latter will give the dish a pleasant smoked taste and aroma.
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Ingredients:
Fresh cabbage - 1.5 kg.
Meat - 400 grams
Brisket - 200 grams
Onions - 1 pc.
Tomato paste - 1 tablespoon
Carrots - 1 pc.
Salt - 1 tsp
Spices to taste
Sunflower oil - 2 tablespoons
Water - 1.5 cups
Course of action:
To prepare bigus from fresh cabbage with meat, you first need to prepare a set of products. Instead of tomato paste, you can use any tomato sauce or tomatoes in their own juice.
Take spices to your taste. In this case, I have a ready-made mixture of spices: paprika, chili, carrots, garlic, onions, black pepper.
Cut the meat and brisket into medium-sized pieces.
And cabbage, onions and carrots are optional.
We are used to chopping cabbage for bigus into thin strips, try to cut it into squares. It turns out very beautiful, unusual and even tastier 😉
Heat vegetable oil in a cauldron and fry pork until golden brown.
Add the brisket to the fried meat. Fry everything together over medium heat for 3-5 minutes.
Put the carrots and onions. Season with salt, add spice mixture.
If you have some mushrooms in your fridge, they should be in a bigus.
Put all the cabbage in the cauldron. Top with tomato paste diluted in water or any tomato sauce. When stewing, cabbage decreases in volume, so feel free to stack it up to the top of the cauldron.
Cover the container with a lid and darken the bigus over low heat for 40 minutes (it can be longer). The longer the cabbage is stewed, the tastier the dish turns out.
Serve the bigus with pork and brisket hot, sprinkle with herbs and always with dark bread.
Bon Appetit!
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