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