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Bigos with Prunes in a Slow Cooker

Braised cabbage with pork ribs and prunes — it's really delicious! It seems like a familiar dish, but the hint of prune gives it a whole new flavor, and the sauerkraut adds a nice tang, too. Hearty and inviting, it makes a great dinner — and in a slow cooker it's a breeze to put together.

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Bigus with prunes in a slow cooker
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 27 % 6 g
Fats 45 % 10 g
Carbohydrates 27 % 6 g
131 kcal
GI: 100 / 0 / 0
    1. Cut the pork ribs apart. 2. Peel the onion and cut it into cubes. 3. Wash and peel the carrots and grate them on the coarse side of a grater. 4. Set the slow cooker to "Sauté," pour the vegetable oil into the bowl, and brown the ribs until golden. If the ribs are fatty, you can skip the oil. 5. Add the onion and carrots and cook everything together for 5–7 minutes, stirring, then turn the program off. 6. Add the sauerkraut to the bowl. 7. Add the bay leaves. 8. Shred the fresh cabbage and toss it with the prunes. Add the prunes whole — and if they're firm, soak them for half an hour first. 9. Add the cabbage and prunes to the bowl with everything else, then season with salt and pepper. 10. Pour in the water. 11. Cover the slow cooker and cook the bigos on the "Stew" setting for 1½ hours. Serve hot. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Prunes - 227  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Sauerkraut - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • White cabbage - 28  kcal/100g
  • White cabbage, boiled - 21  kcal/100g
  • Pork ribs - 321  kcal/100g

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