Cooking process
Bigus – a sound name, you can even say – proud. And this dish is our well-known and favorite stewed cabbage. Both of these dishes have a huge number of options, and every new variation is born every day by every hostess who cooks bigus (or bigos – so you can also call this dish).
So, you can extinguish both fresh cabbage and sauerkraut, as well as their mixture in various proportions. Meat component can also be varied – meat, chicken, sausage, sausages, and again, all these products in different combinations will suit us. Well, today I will tell you how to prepare bigus from fresh cabbage with pork.
I use pork loin, although any pork meat can be used – it all fits nicely while cabbage is being cooked. We’ll cut the pork into small pieces.
Put the pieces into a frying pan, salt, pepper, put the fry on the sunflower oil.
Add the chopped onion and continue to fry on pork fat or sunflower oil.
In the meantime, the meat is fried, chop the cabbage. I do this with a special knife, then the cabbage is cut thin and neat.
When the meat is lightly fried, let’s add cabbage.
Let’s add a good tomato paste. In summer, the paste can be replaced with tomatoes.
Add the water, marjoram, salt and put the stew under the lid on a small fire. Carcass beigus with pork I long – an hour and a half or two. Meat during this time is boiled to softness, and cabbage just comes to readiness.
At the end of the water it becomes a little less. You can evaporate water by reducing the heat. But you can leave it so – the resulting sauce is very tasty. Add the laurel leaf and put out the bigus from fresh cabbage with pork for another 5 minutes (or more if you decide to evaporate the water).
Serve hot, sprinkled with herbs.
Bigus from fresh cabbage with pork
Bigus – a sound name, you can even say – proud. And this dish is our well-known and favorite stewed cabbage.
Ingredients
Fresh cabbage – 500 g
Pork – 400 g
Tomato paste – 70 g
Water 350-400 ml
Salt – to taste
Pepper – to taste
Marjoram – to taste
Onions – 1 pc.
Sunflower oil – 100 ml
Greenery – to taste
Cooking process
Bigus – a sound name, you can even say – proud. And this dish is our well-known and favorite stewed cabbage. Both of these dishes have a huge number of options, and every new variation is born every day by every hostess who cooks bigus (or bigos – so you can also call this dish).
So, you can extinguish both fresh cabbage and sauerkraut, as well as their mixture in various proportions. Meat component can also be varied – meat, chicken, sausage, sausages, and again, all these products in different combinations will suit us. Well, today I will tell you how to prepare bigus from fresh cabbage with pork.
I use pork loin, although any pork meat can be used – it all fits nicely while cabbage is being cooked. We’ll cut the pork into small pieces.
Put the pieces into a frying pan, salt, pepper, put the fry on the sunflower oil.
Add the chopped onion and continue to fry on pork fat or sunflower oil.
In the meantime, the meat is fried, chop the cabbage. I do this with a special knife, then the cabbage is cut thin and neat.
When the meat is lightly fried, let’s add cabbage.
Let’s add a good tomato paste. In summer, the paste can be replaced with tomatoes.
Add the water, marjoram, salt and put the stew under the lid on a small fire. Carcass beigus with pork I long – an hour and a half or two. Meat during this time is boiled to softness, and cabbage just comes to readiness.
At the end of the water it becomes a little less. You can evaporate water by reducing the heat. But you can leave it so – the resulting sauce is very tasty. Add the laurel leaf and put out the bigus from fresh cabbage with pork for another 5 minutes (or more if you decide to evaporate the water).
Serve hot, sprinkled with herbs.