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Classic bigus with smoked meats

Classic Bigos with Smoked Meats

A delicious, generous bigos for a family dinner! With the incredible flavor of ham and sauerkraut, seasoned with spices and fresh herbs, this dish is a great choice for dinner at home.

Siberian cooks

Recipe author

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Composition / ingredients

Servings:

Sauerkraut

500

Ham

300

Bacon

150

Onion

Shallot

0.33

Vegetable oil

Tomato paste

Garlic

Fresh cilantro

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 7 g

Fats 52 % 12 g

Carbohydrates 17 % 4 g

173 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 45 min

Step 1:

Gather your ingredients and rinse the sauerkraut in a colander under running water.
Step 2:

Heat a skillet with the vegetable oil, then roughly chop both kinds of onion and add them to the pan.
Step 3:

Cook the onion, stirring, until translucent.
Step 4:

Transfer the cooked onion to a separate bowl.
Step 5:

Cut the bacon and ham into pieces and add them to the skillet.
Step 6:

Lightly brown the ham and bacon, stirring, adding a little more oil if needed.
Step 7:

Transfer the bacon and ham to a separate bowl.
Step 8:

Add a little vegetable oil to the pan and cook the sauerkraut, stirring so it doesn't stick.
Step 9:

After 10 minutes, add 150 g (about ⅔ cup) of water and stew the cabbage until the liquid has cooked off.
Step 10:

Add the cooked onion, tomato paste, ham, bacon, finely chopped garlic, and pepper to taste. Mix well and stew for another 10 minutes, until everything is done.
Step 11:

Plate the bigos, sprinkle with fresh cilantro, and serve. Enjoy!

Not sure what to make for dinner? Try this simple dish — stewed cabbage with a smoky, savory edge that the whole family will love. Bigos, made with sauerkraut and fresh cabbage, is a classic of traditional Polish cuisine, though some credit its origins to Lithuanian cooks. Originally it was a fairly involved dish that took several days to make. Since few of us can spare that kind of time today, the classic version comes together in about an hour and a half when you start with fresh meat. Smoked meats give bigos its distinctive taste, and a splash of dry white wine deepens it further — swap in plain water if you'd rather skip the alcohol. Delicious, filling, and very simple! Bigos is a great way to use up small pieces of assorted smoked meats left over after a holiday — the meat gets used, and it costs you nothing extra. But all of this only works if you've got sauerkraut on hand; without it, bigos just isn't bigos.