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Bigus with meat and sausage

Bigus with Meat and Sausage

A delicious, hearty dish — a great pairing of cabbage and meat! Polish cuisine has a dish called bigos, and Russian cooking long ago developed its own full-fledged version, known as "bigus" — our national-cuisine answer to Poland. I've been making this recipe for a long time: bigus from fresh cabbage.

Milada

Recipe author

Composition / ingredients

Servings:

Pork

400

Green cabbage

800

Carrots

Onion

Smoked sausage

200

Ketchup

100

Prunes

Ground black pepper

Dill

Vegetable oil

Salt

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 7 g

Fats 42 % 10 g

Carbohydrates 29 % 7 g

162 kcal

GI: 100 / 0 / 0

Cooking method

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Cut the fresh pork into small pieces. In a good heavy-bottomed pot, heat the vegetable oil, then add the pork. Once most of the liquid the pork releases has cooked off, add the finely chopped onion and season with salt. About three minutes later, add the grated carrot. Cook until the pork is nearly done. Then add the finely chopped smoked sausage and the softened prunes. Keep frying and stirring. Shred the cabbage nice and thin. Add it to the pot and stir. Pour in about half a liter (2 cups) of water and salt to taste. Cover and simmer until the cabbage is about halfway cooked. Then add the ketchup and all the seasonings. Last of all, stir the finely chopped dill into the bigus. This dish is excellent with sour cream — add a teaspoon to each plate.