Homeland Bigus called Poland, but in the old days in Lithuania it was traditionally prepared for hunting halts, so perhaps the dish was borrowed, but so successfully that it became national. There is also a legend that King Vladislav Jagiello brought this recipe to Poland, since he was a big fan of eating bigus on a hunt.
There are many different recipes for bigus, but they are united by the main ingredients: white cabbage, both fresh and sour; pork or game and various smoked meats.
In traditional Polish recipes, fresh cabbage is mixed with sauerkraut, and to pork or game with smoked sausages, pork lard is certainly added, which contains a high percentage of meat, the so-called Podcherevina.
The finished dish should have a thick texture, sweetish taste, when using fresh cabbage, or sourish, if there is sauerkraut in the dish.
In Poland, bigus is served with hot white or fragrant black bread and very often they offer vodka to it..
Poles often cook this dish for future use, since it is believed that after standing for several days in the cold, it will only get tastier and more fragrant. Due to the fact that when warming up the dish does not lose its taste, bigus is often frozen (and even the one that is made of fresh white cabbage).
Thus, in Poland itself, it is believed that the correct bigus from fresh cabbage will “ripen” only as a result of freezing, after which it will reveal all its taste and aromatic bouquet. It is possible to warm portion of such frozen dish for more than one week..
|fresh white cabbage –||1.5 kg|
|enough fat pork –||1 kg|
|ham or smoked ham –||300 g|
|any smoked sausage –||200 g|
|bacon –||200 g|
|carrots –||1-2 pieces.|
|dry wine –||150 ml|
|garlic –||2 teeth|
|spices and salt –||taste|
|Time for preparing: 120 minutes||Calories per 100 grams: 290 Kcal|
In the Polish recipe of bigus, onions are not used, but if you want to add, you should put it in the dish along with the carrots.
In a pre-warmed thick-walled dishes lay out finely chopped loin and bacon to drain the fat from them, then add grated carrots.
After it is rescued, put meat cut in small slices into a container.
Lightly salted and peppered products to simmer on very low heat, stirring occasionally. After 40 minutes, add coriander, cumin, allspice, pre-mixed with dry wine, and after 5 – 10 minutes, put chopped cabbage into the dishes.
Continue the process of simmering over low heat for another half hour, then add the smoked sausage, bay leaf, prunes, chopped cubes and chopped garlic, cut into cubes. Stir, stirring, until meat and cabbage are fully cooked, topping up with a little hot water in a bigus dish, if necessary, so that it remains juicy and does not burn.
We offer to watch the video in order to once again trace all the stages and see firsthand how to cook this dish:
Fresh cabbage Bigus with potatoes
Bigus with fresh cabbage, smoked meats and pork can have different flavors if you add seasonal vegetables and potatoes to the main ingredients. Tomatoes, sweet Bulgarian pepper, wild mushrooms, zucchini, spicy fresh greens and potatoes loved by everyone, which will make the Polish dish even more satisfying and more appetizing, harmonize perfectly with cabbage..
Prepare for him:
- A pound of pork;
- Approximately the same amount of cabbage;
- 4 potatoes;
- Onion head;
- 2 medium carrots;
- 1 tomato;
- 1 Bulgarian pepper;
- Vegetable oil for roasting;
Preparation of the recipe of bigus from fresh cabbage with meat, start with slicing pork. It should be crushed into small cubes and put out on low heat for an hour with the addition of a small amount of water..
In the process of extinguishing you need to follow the meat – remove the foam, add water and stir.
When the meat is sufficiently soft and all moisture evaporates, add a spoonful of butter to the pan and fry the pork until golden brown. At this time, you can peel and chop the onions, carrots and add them to the meat.
Tightly close the vegetables with the meat lid and continue stewing. We will deal with potatoes – you need to peel it, cut it into small slices and send it to the pan for meat and vegetables. Next comes the cabbage – we chop it too and put it in the pan.
When the cabbage and potatoes soften, add to them soft and more delicate vegetables – tomato and pepper. They also need to chop finely. After 10 minutes, bigus can be seasoned with spices, salt and serve..
Cooking delicious sausage
Bigus can be cooked not only with poultry or meat, but also with sausages, especially since the traditional classic recipe just suggests the presence of sausage products. To make the cabbage more fragrant, you can take smoked sausages, but any other high-quality sausages will do..
- A pound of fresh cabbage;
- 4-5 sausages;
- 1 onion;
- 1 carrot;
- A tablespoon of tomato paste;
- Vegetable oil;
- Spices – salt, pepper, bay leaf, dill.
First, prepare the base vegetables – onions and carrots. Cut them finely and send them to a frying pan..
After a few minutes, add the sausages, cut into circles. Cover all with a cover, let it sweat. At this time, chop the cabbage.
When the vegetables are soft, put the cabbage in the pan and reduce the heat. Stir everything as it should, add spices, cover the bigus with the sausage lid and stew until the cabbage is ready.
If in the process of quenching add a few spoons of water to the pan, the dish will become juicier. Sprinkle dill with cabbage before serving, and any suitable – fresh, frozen or dried – a unique flavor is guaranteed..
Recipe for bigus from fresh cabbage with chicken
Bigus is quite possible to cook with chicken, if you like the combination of poultry with cabbage. In any case, you get an aromatic and hearty meal..
- 400 grams of chicken fillet;
- 1 cabbage forks;
- A pair of carrots;
- A couple of spoons of tomato paste, but you can substitute a pair of ripe juicy tomatoes.
- Frying oil;
- Fresh greens.
And now how to cook Polish bigus with chicken.
Put the pot on the stove and heat a spoonful of butter in it.
On it we fry chopped chicken meat. Onion cut into thin half-rings, and carrots with washers and add them to the cauldron when the meat is slightly browned.
When the vegetables are soft enough, add the tomato and immediately reduce the heat, leave everything to stew under the lid closed. Then we wash and clean the cabbage, cut it into small pieces and put it in a saucepan over meat and vegetables.
We do not mix the layers, but simply cover with a lid and leave to stew for 40 minutes quietly. When the cabbage becomes fragrant and soft, sprinkle with greens and serve..
If you add mushrooms to cabbage and chicken, you get an incredible yummy. Here’s how in the video:
Bigus from fresh cabbage can be cooked with rice, it is very simple and fast, and most importantly delicious. This dish is perfect for fasting or vegetarian menu..
- 500 grams of cabbage;
- A glass of rice;
- One by one carrot and onion;
- Celery stalk;
- One Bulgarian pepper;
- One tomato;
- A couple of garlic cloves;
- Vegetable oil;
- Salt, sugar, pepper, cumin, dried herbs.
In this recipe, meat replaces rice, and the richness of taste is given by vegetables, we will deal with their processing. Cabbage should be chopped into cubes or thin strips and wring out with salt to make it softer..
Cut onion, pepper, tomato and celery into small cubes, rub carrots coarsely, crush garlic. Fry the onion, carrot, celery, pepper and garlic in a pan for about 7 minutes..
Add cabbage, tomato and about one glass of water to vegetables. Season with spices, sugar you need to put just one teaspoon, put everything else to taste..
Stew vegetables for about 15 minutes on low heat. When they are all soft, wash the rice and send it to the pan, mix well..
If there is little water, add it – it should cover the entire surface of the rice. Stew bigus for about 20 minutes until rice is cooked..
Of course, there is a classic bigus recipe with different types of meat, however, as we see, there are also many variations. When preparing dishes to enrich the taste, you can use a variety of vegetables, red wine, tomatoes, wild mushrooms and prunes.
Be sure to spice up the dish with spices to taste, and if they include cumin, black pepper, allspice and bay leaves, then the dish will become very fragrant and close to the classic recipe.
You can make bigus from fresh and sauerkraut, or you can take them in equal proportions – in any case it will be delicious. Fresh cabbage will need only nashinkovat, but the fermented is best washed in clean water, so that the dish does not turn out too sour or salty.
All ingredients need to be stewed in a bowl with a thick bottom and high sides (preferably clay, but also in 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 fragrant.
You can cook a bigus in a slow cooker – due to the special mode of extinguishing at a low temperature, it will turn out exactly as it should be. Such a dish can be stored in the refrigerator for a very long time, and the preheated it becomes even tastier, so cook more immediately.