Bigus with cabbage and pork. Bigus with pork

Wash the pork pulp and cut into slices about 3x4 centimeters in size. Put in a frying pan with sunflower oil and fry on all sides until light golden brown for 15-20 minutes over medium heat.

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

Pour water into a saucepan with meat and vegetables so that it slightly covers the entire contents. Cover and place on the stove. Simmer meat with vegetables over low heat until almost cooked. 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 and 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. Stir all the ingredients and simmer for another 5-7 minutes.

Chop the smoked sausage and add to the saucepan with 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 at lunch or as a main course at dinner. Delicious with fresh bread.

Bon Appetit!

The cuisine of every nation boasts at least a few dishes that have gained popularity all over the world. If we talk about Polish and Lithuanian cuisines, then bigus should undoubtedly be attributed to 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 suits both everyday and festive tables. It is he who is eaten both hot and cold, served instead of the second or as an appetizer to alcoholic beverages, including beer. Therefore, if you do not know what dish to cook for a men's company, you can safely stop your choice on a bigus with pork.

Cooking features

Cabbage and meat dishes are present not only in Polish and Baltic cuisine, but nevertheless, it is the bigus that has gained immense popularity all over the world. Probably, the whole point is in 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 a real bigus with pork without knowing the peculiarities 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 take the meat of an old animal, since it will take too much time to bring it to softness, and the cabbage during this time will turn into a mess. It is better to choose the meat of a young pig, which can be recognized by its light shade and white fat, without yellowness.
Frozen meat is not the best choice for making bigus. When it is defrosted, the structure will be disturbed, due to which the meat will lose its juiciness, it will turn out to be dry, tough and almost tasteless. If you have no choice and have to use frozen food, 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 so as not to increase the calorie content of the dish. The fat melted from the pork will be enough to prevent the pieces of meat from burning.
Bigus should not be liquid, watery. Therefore, use the minimum amount of water or other liquid when preparing it.
A slight sourness is one of the characteristic features of the Bigus. Sauerkraut, tomatoes, and wine add to the dish. Therefore, if any of these ingredients is indicated in the recipe, you should not refuse to use it. So, replacing wine or tomato juice with water would be a bad idea.

Bigus cooking technology 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, pat dry 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 lethargic. Chop the cabbage into small strips.
Rinse the sauerkraut in running water and squeeze to remove excess liquid. If the cabbage is not rinsed, the bigus may be too sour.
Peel the onion and cut it into small cubes.
Melt in a cauldron half of the butter indicated in the recipe.
Put the onion in the oil and fry it for 2-3 minutes over medium heat.
Put pork in a cauldron. Fry pieces of it on all sides until golden brown.
Season the pork with salt and pepper. Put sauerkraut and fresh cabbage to it, mix. Add spices, pour in juice.
Remove heat and cook the bigus, covered, for an hour. If the juice evaporates too early, you can add some water. The main thing is to make sure that the cabbage does not burn.
5 minutes before cooking, put the remaining butter in a cauldron on the cabbage, cut into thin slices.
Stir the dish before serving.

Recipe for the occasion::

To prepare bigus with pork according to this recipe, not only a cauldron can be used, but also a saucepan with a thick bottom. The main thing is that the container keeps 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, blot with napkins and cut into small cubes.
Wash the head of cabbage, remove the top leaves from it, which have already become lethargic and ugly. Cut the cabbage into squares, the size of each square should be about 1.5–2 cm. This method of cutting cabbage for bigus is considered traditional.
Chop the garlic with a knife.
Dilute the tomato paste with water.
Chop the greens with a knife.
Peel the onions and carrots. Chop the carrots on a coarse grater, finely chop the onion.
Heat oil in a heavy-bottomed saucepan. Put onions and carrots in it. Fry them over medium heat, stirring occasionally, for 5 minutes.
Add the pork and grill, turning, until golden brown on all sides.
Reduce heat and place cabbage in a saucepan. Toss it with pork and cover with water and tomato paste. Add spices, pepper, salt to taste, stir.
Cover the pot 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, put the herbs and garlic in a saucepan, mix. Thanks to them, the smell of bigus will be even more appetizing and tempting.

The pork bigus prepared according to this recipe is satisfying on its own and may well saturate, even if no additional side dish is served with it. However, rice or potatoes will not be superfluous: the bigus goes very well with them.

Bigus with pork and sausage

pork - 0.5 kg;
fresh cabbage - 0.5 kg;
sausage "Krakovskaya" - 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 it take;
dry wine (best plum wine) - 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.
Peel the onion and cut it into thin quarters of rings.
Chop fresh cabbage, and rinse sauerkraut.
Pour prunes for 10 minutes with warm water, then dry 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, put the onion and carrot in the center. Fry them, stirring, for 5 minutes. Mix with meat and sausage, move to the sides of the pan.
Stir fresh cabbage with sauerkraut, put 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. Make sure that the dish does not burn - add a little more water if necessary.

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

Bigus with pork is a traditional Polish dish that our compatriots also liked. It is prepared from sour or fresh cabbage, often mixing them. Smoked meats are often included in recipes to add a savory flavor to a dish. As a result, pork bigus can be prepared for almost any taste by choosing the most suitable recipe.

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Bigos is a Polish dish that includes meat and cabbage. For its preparation, various types of meat, sausages and sausages are used, as well as fresh or sauerkraut, or a mixture of it. However, a very ordinary dish has its own peculiarity, the more often it is heated, the more delicious the bigos becomes. There are various options for cooking bigos and one of them is presented below - bigos with pork pulp and fresh white cabbage.

Kitchen: Polish.

Cooking method: extinguishing.

Ingredients:

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

Bigos preparation:

Cut the bacon into small pieces and melt. Rinse the pork pulp and cut into small pieces. Pour a small amount of vegetable oil into a saucepan and add the chopped pork meat. Tip: Vegetable oil will soften the taste of the dish.
Add bay leaves and black and allspice peas to the meat. Simmer under the lid until the liquid (juice secreted by the meat) evaporates. Brown the pieces of meat a little. Tip: if the meat is still very tough and the liquid has evaporated, you can add a little water.
Peel the onion, rinse and cut into cubes or strips. Add the onion to the meat and bring until transparent.
Peel and cut the carrots into small cubes or strips. Place in a stewpan with meat. Mix everything and cook for 5-7 minutes.
Pour tomato juice into the mixture of meat and vegetables. Season with salt to taste and simmer for 3-5 minutes. Tip: You can use tomato paste diluted in water.
Chop the white cabbage, but not very finely. Add to a saucepan with the rest of the ingredients. To stir thoroughly. Tip: For bigos, you can also use a mixture of fresh and sour.
Simmer until tender, until the cabbage is medium soft. Add salt if necessary. Add chopped parsley and chopped garlic. Cook for another 3-5 minutes.
Serve the bigos with fresh pork cabbage warm.

Bigus is made from fresh cabbage, meat and other vegetables. White cabbage is used. It is believed that pork is best used to prepare this dish, as it is more juicy and softer. Ultimately, the dish will turn out to be hearty and tasty. For bigus, do not take old meat, because, firstly, you will stew it for a long time, and secondly, the cabbage will turn into porridge during this time and will lose all useful properties. Try to choose the meat of a young pig. Do not take frozen - when defrosting, it will lose its structure, thereby becoming dry and tough.

Ingredients

Preparation

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

We will cook in a multicooker, so pour vegetable oil into it (literally a tablespoon). Place the sliced pieces of meat in the multicooker bowl and turn on the required setting 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. In order to simplify the process, you can use a coarse grater.

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

Once you've finished chopping vegetables, move them to the multicooker with the meat. Then take a tomato, wash it and cut it into fairly large cubes. Send after onions and carrots.

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

Add seasoning to the meat a few minutes before cooking. Stir well. Place on a serving platter. Garnish with parsley or dill. So our bigus with pork and fresh cabbage is ready. As you can see, it turned out to be quite easy to prepare it correctly. Share this photo recipe with your family. Bon Appetit!

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

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

I use a pork loin, although you can use any pork meat - all of it is perfectly stewed while the cabbage is cooking. Cut the pork into small pieces.

Put the pieces in a frying pan, add salt and pepper, put them to fry in sunflower oil.

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

In the meantime, 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 slightly browned, add the cabbage.

Let's add some good tomato paste. In summer, the pasta can be replaced with tomatoes.

Add water, marjoram, salt and put to stew under a lid on a small fire. I have been carcassing bigus with pork for a long time - an hour and a half or two. During this time, the meat is boiled until soft, and the cabbage just comes to readiness.

At the end, the water becomes slightly less. You can evaporate the water by lowering the heat. But you can leave it like that - the resulting sauce is very tasty. Add the bay leaf and simmer the fresh cabbage and pork bigus for another 5 minutes (or more if you decide to evaporate the water).

Serve hot, sprinkled with herbs.