Bigus made from sauerkraut – it’s so bright! Recipes for bigus with sauerkraut and various meats, vegetables, prunes, sausages. Bigus from sauerkraut classic recipe Bigus with sauerkraut and pork
Bigus, this is such a clever stew of cabbage with meat that even a seasoned gourmet is unlikely to refuse. And this dish seems to be created for people with an active lifestyle or those engaged in hard physical work.
If you need to normalize your metabolism, in addition to your doctor’s recommendations, include bigus cooked in vegetable oil in your diet. This version of the dish provides the body with an almost complete range of useful and nutritious substances. Complement your bigus dinner with slightly stale bread - it’s hard to imagine a more satisfying dish.
Bigus with meat - general principles of preparation
The classic recipe for bigus with meat involves using 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. For 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.
Classic recipe for bigus with meat
Ingredients:
Pork pulp - 400 gr.;
200 gr. smoked meats (sausages or meat);
Fresh cabbage - 600 gr.;
One large carrot;
600 gr. sauerkraut;
Spoon tomato puree;
Two peas of allspice;
Refined oil;
70 gr. prunes;
150 ml of dry wine of any white variety;
Cumin - 0.5 tbsp. l.
Cooking method:
1. Cut the meat into even small pieces. Place a frying pan on low heat, add oil and heat well. Place pieces of pork in the heated fat and fry until golden brown.
2. Lightly add salt and immediately add coarsely grated carrots to the meat. Stirring regularly, cook for five minutes. Then put the smoked meats cut into small cubes into the frying pan and fry well. Don’t forget to stir - you need to brown the ingredients well and prevent them from burning.
3. Dilute the tomato with wine (or drinking water as an option), add it to the fried ingredients. Add allspice and cumin, mix well and place finely shredded fresh cabbage in the pan. Add the sauerkraut, cover with a lid and leave to simmer, lowering the heat to low. Cook for half an hour, stirring the contents.
4. Scald the prunes with boiling water, cut the berries into strips or small pieces and add to the almost finished dish. After mixing well, take a sample and, if necessary, add salt. Let the bigus simmer for another ten minutes and turn it off.
Bigus with meat from fresh cabbage without tomato
Ingredients:
Pork ribs - 300 gr.;
Onion head;
Fresh white cabbage - 400 gr.;
Small sized carrot;
0.25 spoons of ground pepper (black);
Ready seasoning “For meat dishes”;
50 ml of oil, always refined;
Glass of water.
Cooking method:
1. Finely chop the onion and place the pieces in a frying pan with heated oil. Cook over low heat until translucent and add carrots. Cook until the vegetables are evenly golden brown.
2. Place pork ribs in a frying pan. We continue to heat until the juice released from them has completely evaporated.
3. Shred the cabbage into thin strips and place in the pan with the meat. Season everything with spices to your taste, cook over medium heat for five minutes. Make sure that the cabbage does not burn.
4. Add salt and add water. Simmer the bigus under the lid, on low heat until the cabbage softens.
Bigus with meat (minced meat) and potatoes
Ingredients:
Low-fat, mixed pork and beef, minced meat - 500 g;
Sauerkraut, not too sour cabbage - 300 gr.;
Half a kilo of white cabbage, fresh;
600 gr. potatoes;
One bell pepper, red pepper;
Fresh tomato;
Two large carrots;
50 ml oil;
Bulb.
Cooking method:
1. Pour oil into a cauldron and place it on low heat. Using a meat grinder, grind the minced meat again and lower it into the cauldron when the oil is well heated. Stirring, fry until cooked, mash large pieces with a fork.
2. At this time, finely chop the carrots and cabbage, cut the onion into small squares, and cut the potatoes into cubes.
3. First add the onion to the finished meat, fry, stirring, for three minutes and add the carrots. Cook for another five minutes, add potatoes, and after another five minutes - fresh cabbage.
4. Mix everything thoroughly, fry slightly so that the cabbage settles, and add sauerkraut. Simmer on low heat for 10 minutes.
5. Add pepper, cut into strips, and small pieces of tomato. Continue cooking for seven minutes without changing the heat and stirring occasionally. Then add some salt to your taste and add a little ground pepper. We take a sample and, if the cabbage is ready, remove it from the heat.
6. Let the bigus brew under the lid for about half an hour.
Bigus with meat and fresh cabbage rice
Ingredients:
Beef brisket or pork pulp - 500 gr.;
Large onion;
Half a glass of short grain rice;
400 gr. white cabbages;
A glass of drinking water (250 ml);
Carrot - one, large;
Sunflower, non-fragrant oil - 80 ml;
Two large cloves of garlic.
Cooking method:
1. Wash the meat, cut into small oblong slices and place in a deep frying pan. Fill it level with water and simmer over low heat. After waiting for the liquid to evaporate, add oil and fry until a golden brown but not crispy crust appears.
2. Add carrots, grated on a coarse grater and small slices of onion, continue cooking for 10 minutes. Don't forget to stir so that the vegetables fry evenly.
3. Finely chop the fresh cabbage and place it in the pan with the meat. Simmer covered for a quarter of an hour. Then add the washed rice and add boiled (cold) water. Mix well, season with ground pepper and add.
4. Reducing the heat to low, simmer the bigus until the rice is ready. At the end, add the crushed garlic cloves and, after stirring thoroughly, remove from the stove. Let's stand for a while.
Bigus with meat from sauerkraut in a clay pot (in the oven)
Ingredients:
One and a half kilograms of pork ribs;
1.8 kg coarsely chopped sauerkraut (can be replaced with fresh);
Three long, not thick carrots;
150 gr. prunes;
Two onions;
Three bay leaves;
Two tablespoons of thick tomato;
Refined vegetable oil;
Half a teaspoon of peppercorns;
Cumin seeds (optional).
Cooking method:
1. Cut the processed meat, washed with water, into pieces of two ribs, if you took the pulp - into large square pieces, 4x4 cm in size. This is important!
2. Fry the pieces of meat in a frying pan in vegetable oil until lightly browned. This should be done over high heat so that the crust forms quickly.
3. Place the pork in a clean frying pan, pour 2-3 tablespoons of oil and add the carrots cut into thin rings. Place the onion half rings there and fry over medium heat until softened and golden brown. Add the tomato to them, stir and, after simmering for a minute, remove from the stove.
4. We disassemble two large cabbage “pellets” into sheets, cut the rest into checkers, 3x3 cm in size. The pieces should not be small.
5. Pour some oil into the bottom of a large clay pot. Dip two peppercorns, one bay leaf and pieces of cabbage into it.
6. Spread the roasted vegetables on top in an even layer. Place 5-6 prunes scalded with boiling water, the remaining laurel and peppercorns on top. Sprinkle with cumin and lay out the meat, add salt. The cabbage is sauerkraut, so add very little salt. If there are any products left, repeat the layers.
7. Cover everything on top with cabbage leaves from the disassembled pellets, sprinkle with caraway seeds. Add enough water to cover the top layer of cabbage, cover with a lid, and place the clay container in a cold oven. In 15 minutes we bring the temperature to 170 degrees and cook for two and a half hours.
Recipe for bigus with meat and mushrooms from fresh cabbage for a slow cooker
Ingredients:
Beef (pulp) - 400 gr.;
Medium sized carrot;
600 gr. fresh cabbage;
Fresh mushrooms (champignons) - 200 gr.;
Large white onion;
100 gr. unsalted tomato;
One bell pepper - a large pepper;
One and a half tablespoons of oil;
100 ml of drinking water;
A teaspoon of spices “For meat”;
Soft, not overdried prunes - 5 fruits.
Cooking method:
1. Wash the pulp, dry it with a paper towel and cut into four-centimeter strips, one centimeter thick.
2. Pour one and a half tablespoons of oil into the bottom of the cooking bowl. Add the beef and level it out.
3. Cover the meat with coarsely grated carrots and add onion half rings. Cut the bell pepper pulp into thin strips and add to the vegetables.
4. Shred the cabbage, adding a little salt? knead lightly with your hands. Transfer to the bowl with the meat.
5. Sprinkle the cabbage layer with spices and add champignons and prunes cut into pieces or thin slices. Dilute the tomato in 50 ml of water, pour into the bowl and close the lid.
6. Set the “Stew” program, start the multicooker, setting the timer to one hour. Then we switch to “Frying” and bring the bigus to readiness for 10 minutes.
Bigus with meat - cooking tricks and useful tips
Bigus with meat will turn out richer and tastier if you add smoked meats. This could be sausage, chicken breast or legs, chicken legs, etc.
Granulated sugar helps bring out the underlying flavor of vegetables. Add it to the cabbage when stewing, but only a little, literally a pinch.
If you don’t have sauerkraut on hand, to add a slight sourness, add just a little citric acid or freshly squeezed juice.
The most delicious is considered to be bigus prepared not with vegetable oil, but with lard; you can also use fresh lard.
The most favorite food for many is sauerkraut, an excellent snack. It is from sauerkraut that very tasty and easy-to-prepare dishes are obtained. One of them is bigus or bigos, an international dish.
For Ukrainians it is bigus, for Lithuanians and Poles it is bigos, for Belarusians it is bigas, as you can see, it is truly a traditional dish in Slavic and Baltic cuisines. Bigus is prepared, as a rule, from fresh or sauerkraut (sometimes both types are combined), with pork and with various additions - prunes, carrots, onions, dried mushrooms, etc.
To prepare bigus from sauerkraut, take the products according to the list. Vegetables need to be peeled and washed.
In a minimal amount of vegetable oil, fry washed, dried and chopped pork ribs until golden brown.
Add chopped onion to the ribs and fry lightly.
Add grated carrots.
When the carrots become soft, add the cabbage.
Stir and cook over low heat for 20 minutes.
Wash the prunes, remove the seeds, chop, add to the bigus and cook for another 20 minutes. If necessary, add water so that the cabbage does not burn in the pan, this will allow it to simmer faster. You can add bay leaf at this stage for aroma and taste.
Next you need to taste the bigus, I add a little sugar for taste, but decide for yourself whether to add salt. Pepper is a must. Cover the finished bigus with a lid and let it stand for 15 minutes so that all the flavors mix.
Bigus from sauerkraut is ready. Now you can freeze it before serving, or serve it straight away. To be honest, I prefer to serve bigus piping hot; I don’t feel that charm and “subtle” taste after freezing it. But this is a matter of taste, and it's up to you to decide.
Take half a kilogram of meat, two onions, one carrot, fresh and sauerkraut, three tablespoons of vegetable oil, salt, bay leaf and pepper.
We wash the meat, cut it into cubes and fry, chop the peeled onions and carrots, add to the meat. When the onion has simmered, add the bay leaf and both cabbages, the fresh cabbage should be less sour.
Sprinkle with salt and pepper, continue to simmer, periodically adding water, for at least two hours. In appearance, the bigus should be juicy. It should not be dry, like fried cabbage.
Fresh cabbage bigus
For bigus with fresh cabbage, we take cabbage, pork, a little vegetable oil, onions, spices, and tomato paste.
Let's start cooking. Shred fresh cabbage, sprinkle with vinegar, and let stand for five minutes. Pour in meat broth and continue to simmer until half cooked.
Heat a frying pan and fry the onion in it, and in the meantime fry the pieces of pork in another frying pan. Add tomato puree to the fried onions and transfer the pork to it. Continue simmering for another ten to fifteen minutes.
Transfer the pork to the shredded cabbage, sprinkle with spices (take a small spoon of sugar, pepper, salt, bay leaf). Just don’t bring the dish to a boil, so you need to cook it over low heat.
Bigus in Polish
To prepare bigus in Polish, we take four hundred grams of chicken meat, three hundred grams of sauerkraut, one onion, a quarter glass of wine, a little salt and sugar, three bay leaves, one hundred grams of tomato paste.
We rinse the sauerkraut with cool water, put it in a saucepan and simmer over low heat for about half an hour. Meanwhile, fry the chicken meat, cut into small pieces, add onions to it, fry together and pour in wine. Then we put the cabbage and meat in one container, add sugar and salt, spices to them and continue to simmer for another twenty minutes, ten minutes before the end, add the bay leaf, and at the end of cooking, remove it from the dish.
Pour the sauce over the bigus and season with chopped herbs.
Bigus with sausage
To prepare bigus with sausage, take a quarter of a head of cabbage, one carrot, four potatoes, half a ring of Krakow sausage, half of one onion.
Chop the cabbage and place it in a heated frying pan, grate the potatoes and add to the sausage, stir. In the meantime, while this is all being fried, peel the potatoes and stir the cabbage all the time so that it does not burn. Cut the peeled potatoes into cubes, put them in a frying pan and mix again, add a little salt. Cover the pan with a lid and add a small amount of water to it. Cut the sausage into cubes and place in a frying pan. Mix everything and cover with a lid. Chop the peeled onion and add it to the frying pan, stir, and bring again until cooked. So we prepared bigus with sausage.
By the way, this type of bigus is also called Bigus in Russian. If you don’t have fresh cabbage, but have sauerkraut, you can replace one with the other. Any half-smoked sausage will do, just don’t take it too dry. If you are really stressed out with sausage, you can also use regular boiled sausage.
Bigus with pork
To prepare bigus with pork, we take one hundred and fifty grams of meat, two hundred grams of cabbage, twenty grams of tomato puree, fifteen grams of onions, eight grams of carrots, four grams of parsley, fifteen grams of fat, five grams of three percent vinegar, five grams of sugar, five grams of flour, a little pepper and bay leaf, three grams of fresh herbs and a little salt.
Let's start preparing bigus with pork. Cut fresh white cabbage into strips. Fry it in a hot frying pan with heated fat, and then simmer until half cooked, adding tomato puree and broth. In this recipe you can use not only fresh, but also sauerkraut. Add diced pork and sauteed carrots, parsley, and onions to the cabbage, sprinkle everything with salt and spices and continue to simmer everything. Five to ten minutes before the dish is completely ready, season it with sautéed flour, vinegar or citric acid and sugar. Serve the stewed cabbage with pork on a platter, sprinkled with chopped herbs.
Bigus with chicken
To prepare bigus with chicken, take a chicken or two small chickens and cut the carcass into medium-sized pieces. Fry the chicken over low heat in a frying pan without fat until half cooked, add salt and pepper.
Let's take on the cabbage. We take fresh white cabbage and sauerkraut in a ratio of two to one, but if you wish, you can use either one. If your sauerkraut is too old, then you should squeeze the brine out of it so that the prepared bigus does not later become bitter. Fry the cabbage in chicken fat for six to seven minutes, transfer it to a separate bowl.
Take the onion, chop it into four parts and saute it in the same fat. Finely chop the fresh cabbage, put it in a saucepan or regular pan, fry in a small amount of vegetable oil for ten minutes, stirring all the time. Add the onions here and continue frying for another five minutes.
Lay out the fried sauerkraut, add a glass of water to it, simmer for ten minutes, add dried herbs and stir.
Add the chicken and continue to simmer for another twenty-five to thirty minutes. And if you like spicy dishes, add chili sauce or ketchup to this dish. Five minutes before the end of cooking, add a bay leaf and a few allspice peas. Let's add salt again and remember that if you use only sauerkraut to prepare this dish, then you do not need to add salt. Now mix the cabbage with the chicken.
Turn off the heat on the stove, chop the pre-washed parsley, season the prepared chicken bigus with it and leave in the pan under a closed lid for a few more minutes.
Step-by-step recipes for making bigus from sauerkraut and various options
2018-11-07 Galina KryuchkovaGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
7 gr.
6 gr.
Carbohydrates
6 gr.108 kcal.
Option 1: Recipe for classic sauerkraut bigus
This vegetable dish is included in the daily menu of many army canteens, where it is not in demand among conscripts. But not everyone knows that bigus from sauerkraut can be prepared in such a way that you will lick your fingers.
The second name of the dish is bigos. It is believed that the Polish king Vladislav loved him very much. For him, they stewed cabbage with pieces of meat in cauldrons at hunting stops. For good taste, several types of meat, lard, sausages, smoked meats and game are added to bigus. Additional ingredients include herbs, spices, vegetables, mushrooms, dried fruits and red wine.
Ingredients:
- 300 gr. smoked sausages;
- 150 gr. salted ham;
- 500 gr. chicken fillet;
- 400 gr. beef;
- 800 gr. pork;
- 1 kg of sauerkraut;
- 0.5 kg of fresh cabbage;
- 250 gr. apples;
- 300 gr. prunes;
- 240 gr. Luke;
- 160 gr. carrots;
- 100 gr. fat;
- 300 gr. tomato;
- 400 ml red wine;
- 80 gr. dill and parsley;
- Salt;
- Pepper.
Step-by-step recipe for classic sauerkraut bigus
Soak smoked sausages in cold water. After five minutes the shell will peel off easily.
Wash all meat products, cut them and pour wine over them. And cut off the fattest pieces of lard.
Chop the onion.
Grate the carrots.
Shred fresh cabbage.
Squeeze the sauerkraut and mix with fresh cabbage.
Melt the pieces of fat in a frying pan.
Fry the onion first, then the carrots.
Mix cabbage with vegetables in a frying pan.
Place bigus with sauerkraut in a saucepan.
Peel the apples and chop the pulp.
Scald the tomatoes with boiling water. Remove the skin. Chop the pulp.
Add apple and tomato pieces, bay leaf and pepper to the saucepan and stir.
Fry pieces of chicken, pork, beef and ham over high heat.
Cut the prunes in half.
Add prunes and wine to the meat.
Place the meat and prunes on the cabbage.
Pour the wine there too.
Continue cooking over low heat for about an hour.
Please note that the recipe uses salty ingredients. Therefore, add salt carefully at the very end of stewing. Fans of classic bigus claim that after three days it tastes even better. Store the finished dish in the refrigerator.
Option 2: Quickly prepare bigus from sauerkraut
I offer a simple recipe for sauerkraut bigus using a slow cooker. You will need pork or beef fillet, hunting sausages and vegetables.
Ingredients:
- 100 gr. hunting sausages;
- 300 gr. pork fillet;
- 75 gr. Luke;
- 80 gr. carrots;
- 210 gr. tomato;
- 50 ml oil;
- 120 ml water;
- 40 gr. parsley;
- 500 gr. sauerkraut.
How to quickly prepare bigus from sauerkraut
Cut the meat into pieces.
Shred the cabbage into strips.
Grate the carrots.
Cut tomatoes and onions into slices.
Pour cold water over the sausages to remove the skin.
Pour oil into the bottom of the multicooker.
Turn on the “Frying” program.
Gradually place all the prepared foods for bigus into the bowl: sauerkraut, tomatoes, onions, carrots, meat, sausage.
Fry for five minutes and stir with a special plastic spatula.
Change the program to “Stewing”.
After 20 minutes, taste the bigus. Add salt and spices if necessary. Add the greens and simmer for another ten minutes.
Option 3: Bigus of sauerkraut and sausages
This bigus is sometimes called the student one. It is cooked in a frying pan and is not simmered for a long time, since students have little time. Instead of meat, they take inexpensive sausages. Eggs are added for nutritional value.
Ingredients:
- 200 gr. sauerkraut;
- 3 sausages;
- 3 eggs;
- 30 gr. tomato paste;
- 20 gr. butter;
- Pepper;
- Greenery.
How to cook
Squeeze the cabbage from the brine and place in a frying pan with oil.
Dilute tomato paste with water or brine.
The sausages need to be peeled and cut crosswise into circles.
Add sausages to cabbage.
Pour in the diluted tomato paste.
Simmer and stir for about ten minutes until the sausages increase in volume.
Flatten the cabbage with a spatula and make a well in the center.
Beat the eggs in there.
Add spices.
Reduce heat and wait for the eggs to be ready.
Decorate student bigus made from sauerkraut with herbs and grated melted cheese. Eggs can be mixed with cabbage or served separately.
Option 4: Bigus of sauerkraut, chicken fillet and mushrooms
Real bigus should have a smoked aroma, but not everyone likes the combination of several types of meat. Therefore, prepare fresh and smoked chicken pieces for this recipe. In addition, chicken goes well with the taste of champignons.
Ingredients:
- 500 gr. sauerkraut;
- 300 gr. white chicken fillet;
- 150 gr. smoked chicken;
- 1 onion;
- 50 gr. greenery;
- 300 gr. champignons;
- 100 ml oil;
- 70 ml cream;
- 150 gr. tomato.
Step by step recipe
Cut the raw fillet into pieces.
Fry the fillet in oil.
If you are preparing bigus from sauerkraut, then most likely there are already carrots and spices there. Therefore, you only need to chop and add the onion.
Chop the smoked chicken fillet too.
Stir fried and smoked chicken fillet with cabbage. Transfer to a saucepan and place on low heat.
Grate the tomatoes. Pour the resulting puree into the cabbage.
Cut the champignons into slices.
Fry the mushrooms in oil, then simmer in cream.
Add mushrooms to bigus.
Sprinkle greens on top.
You can change the cooking process a little. Not everyone likes stewed onions; you can fry them together with mushrooms and then add them to the cabbage. Instead of fresh tomatoes, you can use ready-made tomato puree or combine them. The color of bigus turns out more beautiful with tomato paste, but it tastes better with fresh tomatoes.
Option 5: Beautiful bigus of sauerkraut with beets
You will say that this bigus reminds you of borscht dressing. I agree that the ingredients are similar, but there are also pickles and olives.
Ingredients:
- 800 gr. cabbage;
- 80 gr. beets;
- 1 carrot;
- 1 onion;
- 6 medium tomatoes;
- 500 gr. beef;
- 300 gr. smoked brisket;
- 3 pickled cucumbers;
- 50 ml red wine;
- 1 lemon;
- 140 gr. olives;
- Pepper (peas);
- 2 bay leaves;
- Dill.
Step-by-step instruction
Separate raw meat from bones. Cut the pulp into pieces.
Cut the smoked brisket in the same way.
Pour a little water over the bones and let them cook.
Cut the tomatoes into four parts and place in the broth.
Grate the carrots.
Chop the onion.
Grate the beets.
Now be patient and fry each product (onions, carrots and beets) separately. You're lucky if you have a griddle with baffles.
Remove the tomatoes from the broth and grind. The seeds and skins must be removed.
Squeeze the juice from the lemon.
Stir in beets, onions, carrots and lemon juice.
Pour tomato juice into the vegetables and simmer.
Fry the pieces of meat and pour red wine.
Fry the cabbage too.
Strain the broth.
It's time to fully stock up on groceries. Place the cabbage in a saucepan. Pour in the broth. Add meat and vegetables.
All ingredients need to be stirred, covered with a lid and simmered for about forty minutes.
Cut the cucumbers into cubes.
Pour pitted olives and slices of pickled cucumbers into the almost finished bigus.
In ancient recipes, red wine is a mandatory ingredient for sauerkraut bigus, which is added before serving or during the stewing process. Judging by historical data, the Polish king also consumed stronger drinks with this dish. And I would add homemade cream or sour cream.
The nuances of preparing delicious bigus:
1. All ingredients are fried separately, then the taste and color are better.
2. Add a piece of smoked meat or lard. For traditional bigus, the smell of smoked meat is a must.
3. Add salt at the end of cooking so as not to oversalt.
4. For spices, use laurel, dry dill, pepper, and caraway seeds.
Bigus is a dish that has a huge number of variations. One of the popular ones is made from sauerkraut.
This ingredient gives an unusual and rich taste and original aroma. In addition, it goes well with a wide variety of ingredients. This means you can cook bigus every day!
Bigus from sauerkraut - general principles of preparation
For bigus you can use any sauerkraut. If it is over-acidified or stale, then this is a great way to identify the product, dilute it with other ingredients, and change the taste. If necessary, you can squeeze out the sour brine and even rinse the cabbage itself.
What else do they put in the bigus:
Meat, poultry;
Various vegetables;
Tomato paste, sauces;
Herbs, spices.
For cooking, you need to use dishes in which you can fry: a deep frying pan, a saucepan, a cauldron. The ingredients are added in a certain sequence according to the recipe. Typically, some of the food is fried, then the dish is stewed until cooked. Spices should be added at the very end, remembering the strong taste of cabbage.
Bigus of sauerkraut with ribs
Recipe for a simple bigus made from sauerkraut. It is prepared with pork ribs, but you can use lamb in the same way. It will be delicious too.
Ingredients
400 g ribs;
600 g sauerkraut;
3 onions;
1 spoon of pasta;
Oil, spices.
Preparation
1. If there is little fat on the ribs, you can pour a little oil into the cauldron. If there is a lot of fat, then just lightly grease the dish. Heat it up, add the chopped ribs and fry over high heat on both sides.
2. As soon as the meat is browned, add the chopped onion and fry for a few minutes.
3. If the cabbage is sour, you can rinse it. Then add to the pork and cook over moderate heat for about twenty minutes. The brine should evaporate and the cabbage should fry a little.
4. Dilute tomato paste in 50 ml of water. If it is not very concentrated, then take more. Fill in the bigus.
5. Now you can cover the vessel and reduce the heat. Let the dish simmer for about twenty minutes.
6. At the end we put the laurel. Taste for salt, pepper, and sprinkle with herbs.
Bigus of sauerkraut with potatoes (without meat)
No meat is used to prepare this bigus with sauerkraut. It turns out to be a completely vegetarian or meatless dish.
Ingredients
5 potatoes;
700 g cabbage;
1 glass of tomato juice (you can dilute the paste);
2 onions;
4 tablespoons of oil;
2 cloves of garlic;
1 sweet pepper;
Greens, seasonings.
Preparation
1. Cut the peeled onion into half rings, put it in a frying pan and start frying.
2. After a couple of minutes, add the potatoes cut into arbitrary slices. Make the heat high and fry with onions until half cooked.
3. Add cabbage. Cook all the vegetables for about ten minutes.
4. Remove the seeds from the bell pepper, cut into strips, and add to the bigus.
5. Squeeze the garlic into the tomato juice, pepper, and you can add any seasonings. Pour the prepared sauce over the cabbage and potatoes.
6. Cover the vessel and bring the dish to full readiness. Throw in laurel, fresh or dried herbs.
Bigus of sauerkraut with sausages
A recipe for bigus with sauerkraut, which does not have to be prepared with sausages. You can take sausages, hunting sausages, bacon and other similar products.
Ingredients
700 g cabbage;
A pair of onions;
250 g sausages;
2 tablespoons of tomato paste;
4 tablespoons of oil;
1 sweet pepper;
Garlic, herbs, seasonings.
Preparation
1. Heat the oil in a frying pan, add onions, cut into half rings or just strips, fry for a couple of minutes.
2. Add cabbage. Cook with onions over moderate heat for about fifteen minutes. The sauerkraut should become drier and fried.
3. Cut sausages or other similar products into circles. Half a centimeter thick.
4. Cut the bell pepper, do not make large pieces.
5. Dilute the tomato with half a glass of water, add garlic, spices, stir thoroughly.
6. Place sausages and pepper on top of the cabbage, pour tomato dressing over everything. If you want the dish to be thinner, you can add more water.
7. Close. Simmer the bigus over low heat for about half an hour.
8. At the end, sprinkle with herbs, throw in the laurel and turn off. It’s better to let the bigus brew, it will taste better.
Bigus of sauerkraut with pork and prunes
One of the most delicious bigus recipes. In addition to sauerkraut, you will need prunes. There is no need to soak it in advance, even if the dried fruits are very hard.
Ingredients
400 g pork pulp;
100 g onion;
700 g cabbage;
100 g prunes;
A little oil;
Laurel, greenery;
2 cloves of garlic;
3 tomatoes.
Preparation
1. Wash the pork pulp, cut into pieces of 20-30 grams. Place in a frying pan or cauldron with heated oil. Fry for a few minutes on each side.
2. Add onion. You can take more or less, cut into strips of medium thickness. Fry for a couple of minutes.
3. Add the squeezed cabbage and fry together over moderate heat until a pronounced aroma appears.
4. Rinse the prunes. If it is large, you can cut it into halves or quarters.
5. Stir the cabbage one last time and lay out the prunes.
6. Grate the tomatoes. Can be crushed with a food processor. Pour the dish over the top.
7. Cover and simmer over low heat for about 45 minutes.
8. Then you can stir the bigus, season with spices, add laurel and garlic.
Bigus of sauerkraut with rice
A common version of bigus with sauerkraut, for which it is better to use large rice. Use any meat for the dish. The recipe is without tomato, but if necessary, you can add a spoonful of paste when pouring the dish.
Ingredients
0.4 kg of any meat;
A glass of rice;
300 g sauerkraut;
1 large onion (or 2 small);
1 carrot;
Garlic, bay;
Vegetable oil and butter.
Preparation
1. Pour a little oil, literally 1.5 tablespoons, into a cauldron or saucepan. We send the vessel to heat up.
2. Cut the meat into pieces no larger than 2 cm. Fry in oil until half cooked.
3. Shred the carrots into strips and cut the onion. Transfer to the meat and fry until half cooked.
4. Add cabbage and continue frying. After the brine has evaporated, add a tablespoon of butter.
5. Sort the rice, rinse well until the water is clear, as for pilaf. Add it to the vegetables.
6. At this time the kettle should boil. Pour 2 glasses of water into a separate bowl, add salt and pepper, add any seasonings, stir and follow with the rice. If you need to add tomato paste, add it to the water.
7. Place a bay leaf on top. Stick in a few whole but peeled cloves of garlic.
8. Cover and cook in the same way as pilaf. That is, on minimal heat. After about fifteen minutes, you can turn off the stove, but leave the dish in the cauldron for half an hour without opening the lid.
Sauerkraut bigus with chicken
If the chicken is homemade or farm-raised, then the bird will need to be stewed a little under the lid; simply frying may not be enough.
Ingredients
500 g chicken;
700 g sauerkraut;
2 onions;
4 tomatoes;
1 carrot;
2 cloves of garlic;
1 bell pepper;
Preparation
1. Heat a few tablespoons of oil in a cauldron. Add onion cut into half rings and fry for a couple of minutes.
2. Add chopped chicken. You don’t have to make the pieces as small as you like. Fry with onions for up to fifteen minutes.
3. Peel the carrots, cut into strips, you can use a grater. Add to chicken. Fry for a few more minutes.
4. Add sauerkraut. Cook together with chicken and vegetables without a lid until all the brine has evaporated.
5. Add chopped bell pepper. Immediately pour in the crushed (you can just grate) red tomatoes.
6. Cover and cook until fully cooked. Season the bigus with grated garlic, laurel, and herbs.
Low-calorie bigus from sauerkraut in a slow cooker
This easy-to-prepare, low-calorie bigus recipe, which is also prepared in a slow cooker, requires minimal involvement.
Ingredients
0.5 kg chicken breast;
300 g sauerkraut;
300 g fresh cabbage;
100 g of carrots, onions;
3 tomatoes;
2 tablespoons olive oil;
Preparation
1. Pour olive oil into the multicooker, set the baking program, add onions and carrots. Cut it the way you like. Fry until golden brown.
2. Cut the washed chicken fillet into large pieces about 40-50 grams. There is no need to grind, otherwise the meat will be dry.
3. Cut the pepper and fresh cabbage into strips. Tomatoes in circles or just pieces.
4. Place chicken on top of the vegetables in the slow cooker, then sauerkraut, fresh vegetables on top and cover it all with tomatoes. Lightly add fresh vegetables. Add 0.5 cups of boiling water.
5. Close the multicooker, set the stewing program, and cook the bigus for 45 minutes.
If there is not enough sauerkraut, you can add fresh vegetables, the proportion does not matter.
To prepare bigus, you can use not only fresh meat and poultry, but also smoked meats. It turns out much tastier with them.
You can often find interesting recipes for bigus with beans. Usually it's beans. If you don’t have time to boil it or are just lazy, you can use canned food. But in this case, you need to add the beans at the end of cooking.
If the laurel sits in the bigus for a long time, the dish will develop an unpleasant taste. The same thing applies if the leaf is boiled along with other ingredients.
To fill the dish, you can use not only tomato, but also sour cream or a mixture of both. The taste is more delicate.
