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Recipe cuisine: Belarusian
Cooking time: 1 h
Servings: 4 servings
Calories: 655 kcal
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Description

The ratio of meat and cabbage in bigus should be at least one to one. You can even add more meat.

Cooking

Step 1

Peel tomatoes and seeds, finely chop. Coarsely chop the soaked apple, removing the seeds. Cut the cabbage into strips, fry in vegetable oil for 5 minutes, add the broth, prunes, apple and tomatoes.

Step 2

Simmer for 15 minutes, at the end add spices, bay leaf, sugar and wine. Let the wine evaporate and remove from heat. Cut the tenderloin into cubes with a side of 2 cm and fry in vegetable oil for 5 minutes. Add the rest of the meat products, diced; cook, stirring, for another 5 minutes. Transfer to a pot in layers, alternating meat products and cabbage (the last layer is cabbage) and sweat for 10 minutes. in an oven preheated to 150C. Serve with sour cream and herbs.

Ingredients

2 medium tomatoes without seeds and peel
1 soaked apple
1 kg cabbage
vegetable oil - 3 tbsp.
1 cup meat broth
5 pieces. pitted prunes
150 g dry-cured ham, boiled goose fillet, pork tenderloin and boiled-smoked ham
salt
bay leaf (small)
sugar - 1 tbsp.
50 ml dry red wine

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