Bigus is a popular dish of Polish cuisine. There are many recipes for this dish. Poles love to cook it from sauerkraut and smoked meats. But from fresh cabbage, bigus turns out to be no less remarkable. And meat, the second main ingredient, will make this dish very nutritious and nutritious.
Pick your recipe
You will need
- - White cabbage - 1 kg;
- - Beef - 400 g;
- - Carrots - 1 pc.;
- - Onion - 4 pcs.;
- - Tomatoes - 2 pcs. or tomato paste - 2 tbsp. l.;
- - Vegetable oil for frying;
- - Ground black pepper;
- - salt;
- - Cauldron or deep pan with a lid.
Instruction manual
1
Rinse the beef under running water and cut into small cubes. Warm the cauldron well and pour vegetable oil into it. When the oil has warmed up well, put the meat in a cauldron and fry until golden brown. This process usually takes about 15 minutes.
2
Meanwhile, while the meat is being fried, we will prepare the vegetables. Peel onions and carrots. Cut the onion into half rings, and chop the carrots into strips. If you use tomatoes, you need to cut them into cubes.
3
Prepare a work surface. From the cabbage, remove the first two layers of leaves and chop it with narrow stripes. After that, you need to salt the cabbage to taste and mix well with your hands. Thanks to salt, cabbage will give more juice, and the dish will turn out much juicier.
4
Add the chopped onion to the fried meat, mix and fry for about 8 minutes, until the onion becomes a beautiful golden color. After that, drop the carrots and cook another 8 minutes. Last of all, put tomatoes or tomato paste and black ground pepper in a cauldron. Mix well and simmer for 5 minutes, stirring.
5
When our frying is ready, add chopped cabbage to it. Gently mix and cover. Reduce temperature to low and simmer for one hour, stirring occasionally.
6
Bigus is ready! It can be served with brown bread, garlic donuts and fresh salad.