Bigus (bigos) - 8 cooking recipes
Bigus, or bigos, is a tasty and healthy dish of Lithuanian and Polish cuisine. Essentially, it is cabbage stewed with meat.
- Bigus of fresh cabbage with meat and potatoesA hearty lunch or dinner from affordable ingredients - easy and simple
- 1 hr 30 mins
- 4 Servings
- 484 Kcal
- 187
- Bigus of sauerkraut with minced meat and sausageDelicious traditional Polish dish of fresh and sauerkraut!
- 1 hr 20 mins
- 6 Servings
- 463 Kcal
- 86
- Bigos (Bigus) in Polish traditional made from sauerkrautYou can't imagine anything tastier! Cabbage lovers will not miss this one.
- 4 hr
- 8 Servings
- 469 Kcal
- 106
- Bigus of fresh cabbage with meat and sausageDelicious, satisfying, aromatic cabbage dish!
- 1 hr
- 6 Servings
- 261 Kcal
- 93
- Bigus with meat and sausageA tasty, satisfying dish, an excellent combination of cabbage and meat!
- 1 hr
- 8 Servings
- 413 Kcal
- 94
- Bigus classic with smoked meatsDelicious and chic bigos for dinner for the family!
- 45 mins
- 4 Servings
- 540 Kcal
- 31
- Bigos with sauerkraut and porkDelicious traditions of Polish cuisine with your own hands. Bon appetit!
- 1 hr 30 mins
- 6 Servings
- 346 Kcal
- 57
- Classic sauerkraut bigusNourishing, simple and budget-friendly, for lunch or dinner for the whole family!
- 1 hr 15 mins
- 5 Servings
- 641 Kcal
- 52
Bigus (bigos)
Cooking features: 1. Stew equal parts of fresh white and sauerkraut in a saucepan with thick walls. In the classic version, two products are needed, but for variety it is possible to use them to choose from. 2. Separately, fry the chopped meat. Ideally, the bigus contains about five or six different varieties: roe deer or other game, duck, rabbit, goose, turkey, veal - in arbitrary proportions.
In the absence of such a set, pork is quite suitable, namely the underbelly, where there is enough fat. 3. Be sure to add smoked meats to taste: sponder, sausage, ham, sausages, cervelat, ribs, shanks. Then combine all the ingredients in a common bowl. 4. Next begins the cooking stage, which distinguishes bigus recipes from traditional stewed cabbage. The following products are used: dry red wine, tomatoes, fresh or dried mushrooms, prunes, apples, raisins, dried apricots and a lot of spices... Some housewives prefer to put the semi-finished ingredients in a clay pot and cook in the stove or oven until ready. The resulting mixture is slightly thicker than soup and juicy. Bigus is good because it can be prepared for future use and frozen - with each day of storage the dish only becomes tastier.