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Bigos with rice

Author
Cookinero 18 Mar 2025
5450
Bigos with rice

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.

How to cook Bigos with rice

Step 1

Bigos with rice

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

Bigos with rice

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

Bigos with rice

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.

Bigos with rice - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute the meat with pork, chicken, or turkey for a lighter version. The cooking time may vary slightly depending on the meat used.
Absolutely! Replace the meat with mushrooms, lentils, or tofu for a hearty vegetarian version. Add extra vegetables like bell peppers for more flavor.
Store leftover bigos in an airtight container in the fridge for up to 3-4 days. The flavors often deepen, making it taste even better the next day.
Yes, bigos freezes well. Portion it into airtight containers or freezer bags and freeze for up to 3 months. Thaw in the fridge before reheating.
Bigos pairs well with crusty bread, mashed potatoes, or even quinoa for a twist. A side of pickles or fresh salad adds a refreshing contrast.
Yes! Brown the meat and onions first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Add a pinch of chili flakes, diced jalapeños, or a dash of hot sauce to the recipe for extra heat. Adjust to your preferred spice level.
You can use only sauerkraut for a tangier flavor, but fresh cabbage adds texture and balance. Adjust the ratio to your taste preference.
Yes, but note that brown rice takes longer to cook. Parboil it separately before adding, or extend the simmering time by 15-20 minutes.

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