Bigus with salted cabbage and pork meat. Bigus of fresh cabbage with pork. Bigus with pork and sausage

Bigos is a Polish dish consisting of meat and cabbage. To prepare it, different types of meat, sausages and frankfurters are used, as well as fresh or sauerkraut, or a mixture thereof. However, a completely ordinary dish has its own peculiarity: the more often it is heated, the tastier the bigos becomes. There are various options for preparing bigos and below is one of them - bigos with pork pulp and fresh white cabbage.

Kitchen: Polish.

Cooking method: stewing.

Ingredients:

• pork pulp – 500-600 g
• lard – 100-150 g
• onion – 1 pc.
• carrots – 1 pc.
• white cabbage – 1-1.2 kg
• tomato juice – 50-60 ml
• garlic – 1 clove
• Bay leaf
• salt - to taste
• black and allspice peas
• parsley
• vegetable oil.

Preparing bigos:

1. Cut the lard into small pieces and melt. Wash the pork pulp and cut into small pieces. Pour a small amount of vegetable oil into a saucepan and add chopped pork. Tip: vegetable oil will soften the taste of the dish.
   
   
2. Add bay leaf and black and allspice peas to the meat. Simmer under the lid until the liquid (juice released by the meat) evaporates. Brown the pieces of meat a little. Tip: if the meat is still very tough and all the liquid has evaporated, you can add a little water.
   
   
3. Peel the onion, rinse and cut into cubes or strips. Add onion to meat and cook until translucent.
   
   
4. Also peel the carrots and cut into small cubes or strips. Add to the saucepan with meat. Mix everything and cook for 5-7 minutes.
   
   
5. Pour tomato juice into the meat and vegetable mixture. Add salt to taste and simmer for 3-5 minutes. Tip: you can use tomato paste diluted in water.
   
   
6. Chop the white cabbage, but not very finely. Add to the saucepan with the remaining ingredients. To stir thoroughly. Tip: for bigos you can also use a mixture of fresh and sour.
   
   
7. Simmer until the cabbage is medium soft. Add salt if necessary. Add chopped parsley and chopped garlic. Cook for another 3-5 minutes.
   
   
8. Bigos with pork, fresh cabbage, serve warm.
   
   

Description

One of the classic options for preparing this Polish national dish.

The basis of bigus is always cabbage, not only fresh, but also pickled. Also an integral ingredient of any bigus is prunes: they add the necessary sweetness to the dish and make its taste deeper.

Poles at home don’t just cook bigus for lunch or dinner, they freeze it and eat it throughout the winter. This is exactly the kind of authentic Polish bigus with pork ribs that we will prepare today.

A detailed step-by-step recipe for making bigus with photos will help us with this. If you didn’t know before how to prepare this dish correctly and what subtleties there are, then the visual instructions will help you quickly figure it out.

The first thing you need to remember is that you should not add water or vegetable oil, as well as tomato paste or tomatoes to the bigus. Instead of vegetable oil, it is necessary to use fat after the initial frying of meat, the water will be replaced by the juice that comes from fresh cabbage, and sauerkraut will add salt and richness to the dish.

Let's start preparing bigus with pork ribs and cabbage in Polish.

Ingredients

• 
  (400 g)
• 
  (500 g)
• 
  (400 g)
• 
  (1 PC.)
• 
  (1 PC.)
• 
  (seedless, 150 g)
• 
  (taste)
• 
  (taste)
• 
  (taste)
• 
  (taste)

Cooking steps

To prepare this dish, select fresh pork ribs, rinse them in cold water, dry them and cut them in any way convenient for you or as shown in the photo below.



Place the sliced ​​meats in a heated frying pan without adding oil or fat. Fry the pieces of pork ribs on all sides.



First of all, fry the pieces of meat over high heat for 1-2 minutes, and then reduce the heat and allow the meat to fry thoroughly for another 10-15 minutes. We should get a ruddy, appetizing crust, and the meat should also release enough fat for further cooking of the ingredients.



Peel a small onion and cut into convenient pieces: strips or half rings. We add the sliced ​​onions to the frying pan with the meat only when a golden crust has already appeared on the pork ribs. Fry the onion and meat until soft and golden brown.



We peel the prepared young carrots, grate them on a coarse grater and send them into the frying pan after the onions. Add a few bay leaves, salt and pepper to taste, a little coriander to the ingredients, mix the ingredients thoroughly. Fry the meat and vegetables for 5 minutes over medium heat.



Place the specified amount of sauerkraut in the frying pan, mix it with the rest of the ingredients, cover the saucepan with a lid and simmer the dish for 15 minutes.



Cut a head of fresh white cabbage in half and chop it the way you like: thinly into strips or into small cubes.



Place the chopped cabbage in a saucepan with the meat, sauerkraut and vegetables. Cover the bigus with a lid and continue to simmer the ingredients.



Simmer the cabbage with pork ribs under a closed lid for an hour and another plus or minus 15-20 minutes. Sometimes we stir the ingredients in a frying pan or in a saucepan.



We rinse all the prunes we have and, if necessary, fill them with water for a while.



Place the washed prunes in the frying pan with the meat and cabbage, mix all the ingredients of the bigus and cook for another 10-15 minutes.



We serve the finished dish and serve it hot or freeze it. Bigus with pork, as well as fresh and sauerkraut, is ready.



Bon appetit!

Bigus is a sonorous name, one might even say proud. And this dish represents our well-known and beloved dish. Both of these dishes have a huge number of options, and new options are born every day for every housewife who prepares bigus (or bigos - that’s how this dish can also be called).

So, you can stew both fresh cabbage and sauerkraut, as well as a mixture of them in various proportions. The meat component can also be varied - meat, chicken, sausage, and frankfurters are suitable for us, and again, all these products in various combinations. Well, today I will tell you how to cook bigus from fresh cabbage with pork.

I use pork loin, although you can use any pork meat - it all simmers beautifully while the cabbage cooks. Cut the pork into small pieces.

Place the pieces in a frying pan, add salt and pepper, and fry in sunflower oil.

Add chopped onions and continue frying in pork fat or sunflower oil.

While the meat is fried, chop the cabbage. I do this with a special knife, then the cabbage is cut thinly and neatly.

When the meat is lightly fried, add the cabbage.

Add good tomato paste. In summer, pasta can be replaced with tomatoes.

Add water, marjoram, salt and simmer under the lid on low heat. I stew bigus with pork for a long time - an hour and a half to two hours. During this time, the meat is boiled until soft, and the cabbage is just ready.

At the end the water becomes a little less. You can evaporate the water by reducing the heat. But you can leave it this way - the resulting sauce is very tasty. Add a bay leaf and simmer the fresh cabbage bigus with pork for another 5 minutes (or more if you decide to evaporate the water).

Serve hot, sprinkled with herbs.

Wash the pork pulp and cut into pieces approximately 3x4 centimeters in size. Place in a frying pan with sunflower oil and fry on all sides until lightly browned for 15-20 minutes over medium heat.

Place the fried pork in a saucepan. Peel, wash and chop onions and carrots. Add vegetables to fried meat.

Pour water into the pan with meat and vegetables so that it slightly covers the entire contents. Cover with a lid and place on the stove. Simmer the meat and vegetables over low heat until almost done. Cooking time depends on the quality of the meat, but on average it will take 35-40 minutes.

Chop the cabbage into strips and add to the meat, carrots and onions. Cover with a lid and continue to simmer for another 10-15 minutes, stirring occasionally. If there is no liquid in the pan by the time you add the cabbage, add a little water or broth.

Add tomato paste, salt, ground black pepper and bay leaf. Mix all ingredients and simmer for another 5-7 minutes.

Chop the smoked sausage and add it to the pan with the meat, cabbage, carrots and onions. Simmer for another 10 minutes.

Fresh cabbage bigus with pork is ready. An unusually aromatic and tasty dish.

Serve as a second course for lunch or as a main course for dinner. Very tasty with fresh bread.

Bon appetit!