Bigus

Bigus

Category: Meat dishes

Ingredients
Meat	500 g
Bulb	1 PC.
Carrot	1 PC.
Bell pepper	1 - 2 pcs.
Rice	1 tbsp.
Potatoes	4 things.
Cabbage
Tomatoes (canned / frozen, but better fresh)	2-3 pcs.
Water	2 tbsp.
Salt, pepper, spices

Cooking method

• Fry the diced meat in a saucepan or skillet with high sides, then place all other diced foods on top of the meat.

Time for preparing:

simmer for about 40 minutes.

Similar recipes

Bigus \ "Trial \" (Steba DD1) (Junia)

Bigus with apples (Yana)

Bigos with beef "Combined" (multicooker-pressure cooker Brand 6051) (Ksyushk @ -Plushk @)

This dish in the cartoon turns out to be 5 plus.

And I also did it in a double boiler .. here it is generally super!
.. just a little water is added ... everything is stewed in its own juice ... each vitamin is in its place ..

And I cooked bigus in "Master-pilaf". It turned out delicious too. This is a universal dish, that is, it can be cooked in a multicooker, double boiler, "Master-pilaf", an ordinary saucepan, etc. And everywhere bigus is great.

I want to share my version of Bigus - this is how my grandmother taught me - to use cabbage of two types - fresh and sauerkraut in equal proportions !!! Try it - you won't regret it!

I want to share my version of Bigus - this is how my grandmother taught me - to use cabbage of two types - fresh and sauerkraut in equal proportions !!! Try it - you won't regret it!

You can also darken separately sauerkraut / fresh cabbage before using it in bicus.
I also use this technique when cooking cabbage soup.

Recipe from the site

I would like to share one more recipe for a wonderful dish .. We can say that this dish is for a lover of an unusual taste. Do not be afraid to experiment, then this dish is for you.

Bigus in Belarusian

Bigus is a traditional dish of Polish, Lithuanian and Belarusian cuisine.

Bigus preparation according to the Belarusian recipe. Scald the tomatoes with boiling water, peel and seeds, cut into small pieces. Cut the soaked apple, remove the seeds, cut into large pieces.

Chop cabbage into strips, fry in vegetable oil for 5 minutes, then add broth, prunes, apple and tomatoes and simmer for 15 minutes. Then put the bay leaf, salt, pepper and pour in the wine. When the wine has evaporated, remove from heat.

Cut all meat products into 2 cm cubes. Fry the tenderloin in vegetable oil for 5 minutes, then add the rest of the meat products, fry for another 5 minutes.

Put cabbage and fried meat products in layers in a pot, the top layer should be cabbage.

Preheat the oven to 150 ° C, place the pot and simmer for 10 minutes.

Serve with sour cream and herbs.

Ingredients:

white cabbage 1 kg
vegetable oil 3 tbsp. spoons
medium tomatoes 2 pcs
meat broth 1 cup
pickled apples 1 pc
pitted prunes 5 pcs
salt, ground black pepper to taste
bay leaf 2 leaf
sugar 1 tbsp. the spoon
dry red wine 50 ml
dry-cured ham 150 g
goose (boiled fillet) 150 g
pork tenderloin 150 g
boiled-smoked ham 150 g

Here is a delicious and ready for your table ...

I love dishes with stewed cabbage in my recipe instead of water, I add sour cream and stew everything in it

I didn’t know what such a thing exists, you opened my eyes straight to me)) Thank you very much, we will try to cook)

And I also did it in a double boiler .. here it is generally super!
.. only a little bit of water is added ... everything is stewed in its own juice ... each vitamin is in its place ..

Tell me, in a double boiler in what container to do? I have with holes at the bottom and without.