Ingredients for cooking bigus

  1. White cabbage 500 grams
  2. Sauerkraut 400 grams
  3. Large onion 1 piece
  4. Large carrot 1 piece
  5. Fresh pork ribs 400 grams
  6. Pitted prunes 150 grams
  7. Salt to taste
  8. Ground black pepper to taste
  9. Bay leaf 2-3 pieces
  • Main Ingredients: Pork, Cabbage
  • Serving 8 servings
  • World Cuisine


Cutting board, Knife, Frying pan, Cooker, Deep stewpan or pot with a lid, Wooden spatula, Four deep plates, Coarse grater, Bowl, Food wrap

Cooking Bigus:

Step 1: prepare the carrots.

First, peel the carrots and rinse well under running water. Using a coarse grater, chop the ingredient on a cutting board and immediately after that - transfer the chopped vegetable to a plate.

Step 2: prepare the onion.

Peel the onion with a knife and rinse well under running water. Then on a cutting board we cut the ingredient into two halves, and grind each piece with a knife into a thin straw. The processed component is transferred to a clean plate.

Step 3: prepare white cabbage.

With our hands we remove the first layer of cabbage leaves, after - we rinse under running water. Using a knife, chop the ingredient onto a medium straw using a knife. Attention: For this action we use a sharp knife. Just be extremely careful not to cut yourself. And for this dish there is no need to grind cabbage into very thin strips or very large ones. Ideal average thickness. Due to the fact that all the ingredients are mixed and give juice, we get a delicate taste and aroma. Shredded component is transferred to a clean deep plate.

Step 4: prepare the pork ribs.

Bigus is an unusually tasty dish that is prepared on juices and fat of its own ingredients. That is why adding water or vegetable oil is an unnecessary action and waste of products. Due to this, it is worth paying attention to the choice of meat ingredient. Important: Be sure to buy fresh pork ribs that have not yet been frozen. It is also better to choose an ingredient with bones and cartilage, which comes with a long ribbon cut across the rib. It will be easier and better to work with the meat component of the dish. So, on a cutting board with a knife, cut the pork ribs into small pieces so that there is a bone on each piece.

Step 5: prepare the prunes.

Dried fruits usually accumulate a lot of dust and dirt. That's why try almost always, when preparing any dishes, process such products. In this regard, we wash the prunes well under running warm water. Then - put it in a deep bowl and fill the component with hot water. Leave for 5 minutesso that it softens and once again undergoes disinfection due to the high temperature of the water. And after that we drain the water, once again we wash the dried fruits under running warm water and leave it in the bowl for a while aside. And so that the ingredient of the dish during this time does not dry out when interacting with air, the dishes can be wrapped with cling film.

Step 6: prepare the bigus.

In a deep saucepan or pot, lay out pieces of pork ribs. We put the container on medium heat and, with constant stirring with a wooden spatula of the main ingredient, fry the meat until it is dark golden in color and golden crust formed on the surface for 10-15 minutes. Attention: In no case do we cover the stewpan with a lid so that the meat ribs can be fried and release the fat, which is so necessary for the further preparation of the bigus and an unforgettable aroma. After the allotted time, add chopped onion to the fried meat component. We mix everything well with a spatula and continue to fry the ingredients already until the onion begins to brown and cover with a golden crust. Important: if you feel that the meat is starting to burn, then you can make the fire a little less than average and constantly stir the ingredients of the dish. Now add chopped carrot to the container, salt and pepper the ingredients to taste, add 2-3 bay leaves and mix everything well with a spatula. Frying yet 5 minutes with constant stirring and until the carrot component becomes soft. Here comes the important point with the ingredient, without which our bigus is not bigus! We spread sauerkraut in a stewpan, preferably with juice. Mix everything well with a spatula and now cover the container with a lid. Stew on a fire less than average for 15 minutes. Attention: From time to time we mix the components of the dish so that they do not burn. After the allotted time has passed, open the stewpan lid and add shredded white cabbage to our ingredients. This vegetable will very quickly begin to secrete juice and decrease in size. That's why do not worry if you think that chopped cabbage is much more in quantity than other ingredients. Again, mix everything well with a spatula and, putting the lid on, simmer 1 hour. An important point: Be sure to occasionally mix everything well with improvised equipment so that the bigus components do not burn at the base of the container. After an hour, open the stewpan lid and add the processed prune to the ingredients. Attention: even if the dried fruits are large in size, in no case do not cut them into smaller pieces, otherwise the prunes will begin to creep away from high temperature and cabbage acid and turn into a jelly-like gruel. Mix everything well with a wooden spatula and stew the ingredients of the bigus. 15 minutes under the cover. After these minutes, turn off the burner, once again mix everything well with a spatula and, having covered the lid with a lid, leave our dish aside for 10-15 minutes insist and soak with juices.

Step 7: serve the bigus.

Immediately after preparation, the bigus can and should be served with slices of bread and a glass of chilled vodka. There is a story that this dish migrated from Lithuania to Poland thanks to King Vladislav Jagailo, who loved to taste this wonderful and very tasty dish in between hunting, when he stopped at a halt. That is why we can treat our guests with a bigus not only on a holiday, but also after walking in the autumn city or in the park on a frosty but sunny day. Good appetite!

Recipe Tips:

- - Important: in no case add citric acid, tomato paste, tomatoes or ketchup to the bigus. These ingredients can spoil the taste and aroma of our dish.

- - Try to choose sauerkraut more often so that it gives enough juice to prepare the dish. After all, it depends on what the acid and saturation will be a bigus. If you, unfortunately, have not found such a cabbage, then you can add a little ordinary water to the stewpan during the stewing process.

- - It turns out that after cooking, the bigus can be frozen, as this is a dish that does not change its taste after freezing. Therefore, if you have prepared enough food, part of it can be stored in a freezer and, if necessary, thawed, heated in a frying pan and again enjoy the aroma and taste.

- - In addition to the main ingredients, you can add smoked sausage and mushrooms to the bigus; from spices, cumin is also suitable for taste. And you can pour the dish in the process of stewing with dry red wine. All these additional products can improve the aroma and taste of the dish and make it even more unforgettable.