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The recipe for bigus from fresh cabbage is a traditional dish of Polish cuisine. Although there are other opinions, according to which the dish was brought to Poland from the Grand Duchy of Lithuania. Moreover, it was King Vladislav Jagiello who did this, who loved to enjoy the correct classic bigus during hunting. Today, this tasty dish is presented in Ukrainian, Belarusian, Polish, Latvian and Lithuanian cuisines. The dish is prepared both in a cauldron and in a frying pan. Pork or beef is used as meat.

Step 1

Prepare the meat base. Heat vegetable oil in a frying pan. Add onion. Fry for 2 minutes until golden brown. Then add carrots and stir. After another 2 minutes, add meat to the vegetables. Season the dish with pepper and salt. Mix everything well. Cover the frying pan with a lid and leave to simmer over medium heat for 10 minutes.

Step 2

Combine the meat with the cabbage. Add the meat base to the cabbage. Stir and pour in water. Cover and simmer the bigos for another 40 minutes. Add the tomatoes and garlic, cook for another 7 minutes.