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Properly prepared bigos should have a slightly sour taste with smoked nuances. The cook achieves the smoked taste by adding sausages. By the way, bigos is traditionally prepared in Poland in several ways. In the first case, the thick cabbage "porridge" is supplied with several types of meat, including smoked. In the second case, smoked sausage is added to one type of meat.

Step 1

Prepare the bigos base. Heat oil in a frying pan. Add onion and carrot. Sauté for 6 minutes. Add sausage to the vegetables, stir. Leave for 4 minutes. Add cabbage, fry for about 6 minutes, stirring occasionally.

Step 2

Add spices and put the bigos to stew. Mix tomato paste with boiling water. Pour the resulting mixture over the bigos base. Sprinkle with salt, pepper and sugar. Stir again and bring to a boil. Cover and cook until the cabbage is soft. About 20 minutes.