Bigus from fresh and sauerkraut with pork - step-by-step recipe with photos. Bigus with pork Traditional bigus with pork

The cuisine of every nation boasts at least several dishes that have gained popularity throughout the world. If we talk about Polish and Lithuanian cuisines, then bigus should undoubtedly be included among such dishes. It is prepared from cabbage with meat or sausages. It is believed that any meat is suitable for bigus, but recipes with pork are still considered the most traditional. Bigus with pork is a particularly hearty and tasty dish that is suitable for both everyday and festive tables. It is eaten both hot and cold, served instead of a second dish or as a snack with alcoholic drinks, including beer. Therefore, if you don’t know what dish to prepare for a male company, you can safely opt for bigus with pork.

Cooking features

Dishes made from cabbage with meat are present not only in Polish and Baltic cuisine, but nevertheless it is bigus that has gained enormous popularity all over the world. Probably, it's all about a special sour taste, which successfully sets off the taste of stewed cabbage and meat, first fried and only then stewed. So you won’t be able to cook real bigus with pork without knowing the specifics of the technology. Before you start cooking, it makes sense to know a few of the most important points.

For bigus, it is not recommended to use the meat of an old animal, since it will take too much time to bring it to softness, and during this time the cabbage will turn into mush. It is better to choose meat from a young pig, which can be recognized by its light color and white fat, without yellowness.
Frozen meat is not the best choice for preparing bigus. When it is defrosted, the structure will be disrupted, which will cause the meat to lose its juiciness and turn out dry, tough and almost tasteless. If you have no choice and must use a frozen product, remove it from the freezer in advance so that it has time to thaw in the refrigerator. Speeding up the process with water or a microwave will not lead to anything good.
You can fry pork without oil or in a minimal amount of it, so as not to increase the calorie content of the dish. The fat rendered from the pork will be enough to prevent the pieces of meat from burning.
Bigus should not be liquid or watery. Therefore, a minimum amount of water or other liquid should be used when preparing it.
A slight sourness is one of the characteristic features of bigus. Its dish is enhanced by sauerkraut, tomatoes, and wine. Therefore, if the recipe specifies any of these ingredients, you should not refuse to use it. So, replacing wine or tomato juice with water would be a bad idea.

The technology for preparing bigus can be different - it all depends on the chosen recipe. However, the general principles will remain unchanged.

Traditional bigus with pork

pork – 0.5 kg;
fresh cabbage – 0.5 kg;
sauerkraut – 0.5 kg;
onions – 0.3 kg;
tomato juice – 0.2 l;
butter – 100 g;
salt, spices - to taste.

Cooking method:

Wash the pork and dry it with paper towels. Cut the meat into cubes no larger than 1.5 cm.
Wash the cabbage. Remove the top leaves as they will almost certainly be limp. Chop the cabbage into small strips.
Rinse the sauerkraut in running water and squeeze to remove excess liquid. If the cabbage is not washed, the bigus may turn out to be too sour.
Peel the onion and cut it into small cubes.
Melt half the butter specified in the recipe in a cauldron.
Place the onion in the oil and fry it for 2-3 minutes over medium heat.
Place the pork in the cauldron. Fry its pieces on all sides until golden brown.
Salt and pepper the pork. Add sauerkraut and fresh cabbage to it, stir. Add spices, pour in juice.
Turn off the heat and cook the bigus, covered, for an hour. If the juice evaporates too early, you can add a little water. The main thing is to make sure that the cabbage does not burn.
5 minutes before readiness, place the remaining butter cut into thin slices on the cabbage in a cauldron.
The dish must be stirred before serving.

Recipe for the occasion::

To prepare bigus with pork according to this recipe, you can use not only a cauldron, but also a pan with a thick bottom. The main thing is that the container retains heat well, as this makes the dish soft, aromatic and cooks a little faster.

Fresh cabbage bigus with pork

pork – 0.5 kg;
carrots – 150 g;
onions – 150 g;
fresh cabbage – 1 kg;
garlic – 2 cloves;
tomato paste – 60 ml;
water – 0.2 l;
fresh parsley – 50 g;
fresh dill – 50 g;
bay leaf – 2 pcs.;
allspice peas – 5 pcs.;
salt, seasonings - to taste.

Cooking method:

Wash the meat, pat dry with napkins and cut into small cubes.
Wash the head of cabbage, remove the top leaves from it, which have already become limp and ugly. Cut the cabbage into squares, the size of each square should be about 1.5–2 cm. This is the method of cutting cabbage for bigus that is considered traditional.
Chop the garlic with a knife.
Dilute tomato paste with water.
Chop the greens with a knife.
Peel the onions and carrots. Grind the carrots on a coarse grater, finely chop the onion.
Heat the oil in a thick-bottomed saucepan. Put onions and carrots in it. Fry them over medium heat, stirring, for 5 minutes.
Add the pork and cook, turning, until golden brown on all sides.
Reduce heat and add cabbage to the pan. Mix it with pork and add water and tomato paste. Add spices, pepper, salt to taste, stir.
Cover the pan with a lid and simmer the cabbage and meat for about an hour. During this time, the pork will become soft, its aroma will mix with the aroma of cabbage.
5 minutes before the dish is ready, add the herbs and garlic to the pan and stir. Thanks to them, bigus will smell even more appetizing and seductive.

Bigus with pork, prepared according to this recipe, is satisfying in itself and can completely fill you up, even if you do not serve it with an additional side dish. However, rice or potatoes will not be superfluous: bigus goes very well with them.

Bigus with pork and sausage

pork – 0.5 kg;
fresh cabbage – 0.5 kg;
“Krakowska” sausage – 0.25 kg;
sauerkraut – 0.5 kg;
onions – 150 g;
carrots – 150 g;
prunes – 100 g;
salt, spices - to taste;
vegetable oil - how much will be needed;
dry wine (preferably plum) – 150 ml.

Cooking method:

After washing and drying the pork, cut into large strips.
Cut the sausage into the same pieces as the pork.
Coarsely grate the peeled carrots.
Remove the skins from the onion and cut it into thin quarter rings.
Chop fresh cabbage and rinse sauerkraut.
Soak the prunes in warm water for 10 minutes, then dry them and cut into thin strips.
Fry the pork in hot oil for 5 minutes, then add the sausage and fry for another 5 minutes.
Move the meat and sausage to the edges, place the onions and carrots in the center. Fry them, stirring, for 5 minutes. Mix with meat and sausage, push to the sides of the pan.
Mix fresh cabbage with sauerkraut and place in a saucepan. Fry it for 10 minutes, mix with meat and sausage.
Add spices, prunes and wine. Simmer over low heat for half an hour. Be careful not to burn the dish - add a little more water if necessary.

This recipe for bigus with pork is as close to the traditional one as possible. Sausage gives the dish a special taste. If desired, you can replace the sausages with any smoked meats - it will turn out no less tasty.

Bigus with pork is a traditional dish of Polish cuisine, which our compatriots also enjoyed. It is prepared from sour or fresh cabbage, often mixing them. To give the dish a piquant aroma, smoked meats are often included in the recipe. As a result, bigus with pork can be prepared to suit almost every taste by choosing the most suitable recipe.

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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 real 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 piece)
(1 piece)
(seedless, 150 g)
(to taste)
(to taste)
(to taste)
(to 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 golden, 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 send the onion slices 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 made from fresh cabbage, meat and other vegetables. White cabbage is used. It is believed that it is best to use pork to prepare this dish, as it is juicier and softer. Ultimately, the dish will be satisfying and tasty. For bigus, do not use old meat, because, firstly, you will simmer it for a long time, and secondly, the cabbage will turn into porridge during this time and lose all its beneficial properties. Try to choose meat from a young pig. Do not take frozen food - when defrosted, it will lose its structure, thereby becoming dry and tough.

Ingredients

Preparation

Rinse the selected piece of pork well under cold water, remove excess films and fat. Then cut into small portions.

We will cook in a slow cooker, so pour vegetable oil into it (literally a tablespoon). Place the chopped pieces of meat in the multicooker bowl and turn on the required mode for frying. This will take approximately 60-70 minutes.

In the meantime, take one carrot and peel it, rinse it and chop it into strips. To simplify the process, you can use a coarse grater.

Then take the onion and peel it, rinse it and cut it into small half rings, as shown in the photo.

Once you've finished chopping the vegetables, transfer them to the slow cooker with the meat. After that, take a tomato, wash it and cut it into fairly large cubes. Follow with onions and carrots.

Start with fresh cabbage. It must be finely chopped and added to the products. Salt and pepper to taste. Place the lid on the multicooker bowl.

A few minutes before cooking, add seasonings to the meat. Mix thoroughly. Place on serving plates. Garnish with parsley or dill. Our bigus with pork and fresh cabbage is ready. As you can see, it was not at all difficult to prepare it correctly. Share this recipe with photos with your family. 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.