Bigus with meat and sausage

Name: Bigus with meat and sausage
Total time: 1 h
Yield: 8
Ingredients: 400 g Pork; 800 g White cabbage; 2 Carrot; 2 Onion; 200 g Smoked sausage; 100 g Ketchup; 8 Prunes; to taste Ground black pepper; 50 g Dill; 4 tablespoon Vegetable oil; to taste Salt; 1 teaspoon Dry spices

A tasty, satisfying dish, an excellent combination of cabbage and meat! If in Polish cuisine there is a dish called bigos, then in Russian cuisine a full-fledged replacement has long appeared, called “bigus”. Bigus is our answer to Poland when it comes to national cuisine. I have been using this recipe for a long time - fresh cabbage bigus.

117

8572

Hannah Lopez

Author of the recipe

Calories

413Kcal

Protein

18gram

Fat

25gram

Carbs

18gram

*Nutritional value of 1 serving

Ingredients

Servings: 8

400g

800g

2

2

200g

100g

8

to taste

50g

4tablespoon

to taste

1teaspoon

Step-by-step preparation

Cooking time: 1 hr

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Comments on the recipe

artemia

21.12.2023

4.5

I’ve been looking for an interesting bigus recipe for a long time, thank you! I like to cook this way.

Doctor

21.12.2023

4.7

The recipe is complete heresy!!!! Russian bigus is the same as Argentine sushi or Japanese tiramisu. This delicacy is prepared in Eastern Europe (Poland is a priority, Ukraine, Belarus, Lithuania, Czechoslovakia). The author’s grossest mistakes, turning bigos (Polish), bigus (Ukrainian), bigas (White) into utter nonsense: 1. NO VEGETABLE OIL! Only fat from pork ribs2. Only an ignoramus and a charlatan would put ketchup or tomato paste (and then sour cream!) in a bigus.3. No adding water!4. No sausages!5. ONLY a mixture of sauerkraut and fresh cabbage!!!! Without sauerkraut, it’s not bigus, but cabbage soup with rutabaga and turnips. Call this soup what you want, but not big.

LuSey

21.12.2023

4.9

but I think that you are wrong in your categoricalness, because the same can be said about the most correct recipe for preparing borscht

Milada

21.12.2023

4.7

Doctor, have you ever tried to cook pilaf the way they do it in Central Asia? That is, with fat tail fat (which, by the way, stinks ungodly), with lamb (the smell of which many people don’t like), with that insane amount of fat that the classic recipe suggests? Doctor, have you ever cooked Olivier salad at home? And they called him "Olivier", right? So, what bears this name is never Olivier in the form in which the author invented it. If everything in the world existed in the form in which it was originally created, you and I would live in a completely different world.. .

Lilu

21.12.2023

4.8

Interesting recipe. I'll try it. I will take into account all comments on the recipe. And I will report the result in the photo.

Lilu

21.12.2023

4.9

As promised, I tried to take into account all the comments on the recipe. I didn’t add water, ketchup, or vegetable oil... My meat was fatty enough that the dish could be cooked without water. I excluded prunes, sorry, the household categorically do not accept them))) I mixed fresh and sauerkraut. Sauerkraut was mixed with carrots, so I used carrots along with sauerkraut as a semi-finished product))) Instead of Dill, I put onion greens, I really missed the spice... And there was no way to do it on your own. Everything turned out very, very tasty, and most importantly filling! I made the recipe quite easily and quickly. In an hour.

klavonka

21.12.2023

5

It turned out yummy, no matter what it’s called, it’s not bigus, it’s very tasty