Bigus, this is such a tricky stewed cabbage with meat, which even a seasoned gourmet is unlikely to refuse. And also this dish seems to be created for people with an active lifestyle or engaged in hard physical work.
If you need to normalize the metabolism, in addition to the doctor’s recommendations, include a bigus cooked in vegetable oil in the diet. This version of the dish gives the body an almost complete range of healthy and nutritious substances. Supplement the bigus dinner with a little stiffened bread - it is difficult to come up with a more satisfying dish.
Bigus with meat - general principles of cooking
• The classic recipe for bigus with meat involves the use of sauerkraut and fresh cabbage at the same time. In modern cooking, recipes from only one type of cabbage are increasingly found.
• Cauldron - an ideal dish for cooking bigus. In the absence of such a capacity, you can use a deep frying pan, but it must necessarily be thick-walled. A multicooker can perfectly cope with cooking, often a bigus is cooked in a clay pot in the oven.
• Prepare such a dish with any meat. From pork, it is better to give preference to ribs or a collar, if the choice fell on beef - take the brisket. If you use poultry, the dish will turn out more lean. You can 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 the bigus from any cabbage; other vegetables are also put: onions, potatoes, carrots, bell peppers. Often supplemented with rice, mushrooms, prunes, tomatoes. Seasonings are used in the most diverse, but in moderate quantities, so as not to interrupt the main taste.
• Bigus with meat in itself turns out to be satisfying and can be served without supplementing with a side dish.
Classic meat bigus recipe
Ingredients:
• pork pulp - 400 gr.;
• 200 gr. smoked meats (sausages or meat);
• fresh cabbage - 600 gr.;
• one large carrot;
• 600 gr. sauerkraut;
• a spoon of 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. In even small pieces, cut the meat. We put the pan on a small fire, pour oil and warm it well. We spread the pieces of pork in the heated fat and fry until golden brown.
2. Slightly add and immediately add coarsely grated carrots to the meat. Stirring regularly, cook for five minutes. Then put in a pan chopped smoked meats and fry well. Do not forget to stir - you need to brown the components well and prevent them from burning.
3. Bred tomato wine (as an option - drinking water), add to the fried components. Add the allspice and caraway seeds, mix well and put finely chopped fresh cabbage into the pan. Add the pickled one, cover with a lid and leave to simmer, reducing the heating to a minimum. 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 an almost ready dish. Mixing well, remove the sample and, if necessary, add. Tomim bigus ten more minutes and turn it off.
Bigus with fresh cabbage meat without tomato
Ingredients:
• pork ribs - 300 gr.;
• onion head;
• fresh white cabbage - 400 gr.;
• small carrot;
• 0.25 tablespoons of ground pepper (black);
• ready-made seasoning "For meat dishes";
• 50 ml of oil, necessarily refined;
• glass of water.
Cooking method:
1. Finely chop the onion and dip the slices into a pan with heated oil. On low heat, bring to transparency and add carrots. Cook until the vegetables are evenly golden colored.
2. Put the pork ribs in the pan. We continue to warm until the juice released from them is completely evaporated.
3. Thin strips of shred cabbage and put in a pan for meat. Season everything with spices to your taste, cook over medium heat for five minutes. We make sure that the cabbage does not burn.
4. Salt, add water. We extinguish the bigus under the lid, with minimal heating until the cabbage softens.
Bigus with meat (minced meat) and potatoes
Ingredients:
• low-fat mixed from pork with beef, minced meat - 500 gr.;
• sauerkraut not too sour cabbage - 300 gr .;
• a pound of white chick, fresh;
• 600 gr. potatoes;
• one Bulgarian, red pepper;
• fresh tomato;
• two large carrots;
• 50 ml of oil;
• onion.
Cooking method:
1. Pour oil into a cauldron, place it on a small fire. In the meat grinder, we again twist the minced meat and lower it into the cauldron when the oil is well warmed up. Stirring, fry until tender, knead large pieces with a fork.
2. At this time, finely chop the carrots and cabbage, cut the onions into small squares, and the potatoes into small cubes.
3. To the finished meat, first lower the onions, fry, stirring, for three minutes and spread the carrots. Cook for another five minutes, add the potatoes, and another five minutes later - fresh cabbage.
4. Thoroughly mix everything, lightly fry so that the cabbage settles, and add sauerkraut. Simmer for 10 minutes on low heat.
5. Add the chopped pepper and small pieces of tomato. We continue to cook for seven minutes, without changing the heat and stirring occasionally. Then we add salt to our taste, and put a little ground pepper. We take the sample and, if the cabbage is ready, remove it from the heat.
6. Let the bigus stand under the lid for about half an hour.
Big cabbage with meat and rice from fresh cabbage
Ingredients:
• beef brisket or pork pulp - 500 gr.;
• large onion;
• half a glass of round-grain rice;
• 400 gr. squirrels;
• a glass of drinking water (250 ml);
• carrot - one, large;
• sunflower, non-aromatic oil - 80 ml;
• two large garlic cloves.
Cooking method:
1. We wash the meat, cut into small oblong slices and put in a deep frying pan. Pour flush with water and simmer over low heat. After waiting for the evaporation of the liquid, add oil and fry until a brown, but not fried crust appears.
2. Add the carrots, grated on a coarse grater and small onion slices, continue cooking for 10 minutes. Do not forget to stir so that the vegetables are fried evenly.
3. Thinly chop the fresh cabbage, and put it in a pan with meat. Quench under the lid for a quarter of an hour. Then we add washed rice and add boiled (cold) water. Mix well, season with ground pepper, add.
4. Having reduced the fire to a minimum, we extinguish the bigus until the rice is ready. At the end, add the garlic cloves crushed by the press, and, having thoroughly mixed, remove from the stove. Let’s stand for a while.
Bigus with sauerkraut meat in a clay pot (in the oven)
Ingredients:
• one and a half kilograms of pork ribs;
• 1.8 kg of 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 peas;
• caraway seeds (optional component).
Cooking method:
1. Processed, washed with water, meat is cut into pieces, two ribs, if the pulp is taken - in large square pieces, 4 × 4 cm in size. This is important!
2. Fry pieces of meat in a pan in vegetable oil until lightly browned. This should be done on intense fire, so that the crust forms quickly.
3. Put the pork in a clean pan, pour 2-3 tablespoons of oil and add the carrots cut into thin rings. We put in the same half rings of onion, fry on medium heat until soft and golden. We spread the tomato to them, mix and, after a minute, remove from the stove.
4. We take apart two large cabbage “paillets” into sheets, the rest we cut into checkers, 3 × 3 cm in size. The pieces should not be small.
5. At the bottom of a large clay pot, pour a little oil. Dip two peas of pepper, one bay leaf and pieces of cabbage into it.
6. Top with a uniform layer of vegetable frying. We spread on top of 5-6 prunes scalded with boiling water, the remaining laurel and peppercorns. Sprinkle with caraway seeds and spread the meat, add. Sauerkraut, so add a little salt. If there are products left - repeat the layers.
7. From above, cover everything with cabbage leaves from the disassembled dumplings, sprinkle with caraway seeds. We add water so much that it covers the upper cabbage layer, cover with a lid, put the clay bowl in a cold oven. In 15 minutes, 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 carrots;
• 600 gr. fresh cabbage;
• fresh mushrooms (champignons) - 200 gr.;
• large white onion;
• 100 gr. unsalted tomato;
• one bell pepper - large pepper;
• one and a half tablespoons of oil;
• 100 ml of drinking water;
• a teaspoon of spices "For meat";
• soft, not over dried prunes - 5 fruits.
Cooking method:
1. Wash the pulp, dry with a paper towel and cut into four centimeter strips, a centimeter thick.
2. At the bottom of the cooking bowl, pour one and a half tablespoons of oil. Spread the beef and level it.
3. Pour the meat with carrots grated into a coarse grater, add half the onion rings. Cut the pulp of bell pepper into thin strips and send to vegetables.
4. Shred the cabbage by adding a little salt? slightly wring hands. We shift to the bowl for meat.
5. Sprinkle the cabbage layer with spices and add champignons, prunes, cut into slices or thin plates. Dilute the tomato in 50 ml of water, pour into the bowl and close the lid.
6. Install the "Extinguishing" program, start the multicooker by setting one hour on the timer. Then translate to "Frying" and bring the bigus to readiness within 10 minutes.
Bigus with meat - cooking tricks and useful tips
• Bigus with meat will be richer and tastier if you add smoked meats. It can be sausage, chicken breast or chicken legs, undercuts, etc.
• Sugar helps reveal the basic taste of vegetables. Put it to the cabbage when stewing, but a little, literally, a pinch.
• If there is no sauerkraut on hand to add a slight sourness - put quite a bit of citric acid or freshly squeezed juice.
• The most delicious is considered to be bigus, cooked not in vegetable oil, but on lard, and you can use fresh lard.
