cookinero.com

Bigus, or bigos, as it is called in its homeland - in Poland, is traditionally prepared from two types of cabbage. Usually they take fresh and pickled. According to one version, it is this cooking principle that gave the name to the dish. In Latin, there is a word bigustus. It consists of two parts: bi - two, gustus - taste. Bigus is two tastes (sour and sweet). It will take about 2 hours to prepare bigus with cabbage, meat and rice, but the result will exceed all expectations.

Step 1

Prepare the bigos base. Heat the oil in a cauldron. Fry the meat until golden brown for 10-15 minutes. Add the onion and continue cooking for 5-7 minutes until the onion turns brown. Then add the carrots. Stir and cook for another 2 minutes.

Step 2

Add cabbage to the meat. Sprinkle the bigos with paprika and add tomato paste with 100 ml of water. Mix thoroughly. Simmer for 20 minutes. Add sauerkraut and fresh cabbage. Mix again. Cover the cauldron with a lid, reduce the heat to medium and leave for 60 minutes.

Step 3

Add rice and continue to simmer. Pour rice into the cauldron, add the remaining water, salt, bay leaf. Cover again and simmer the bigos for about 30 minutes.