The classic bigus is made from sauerkraut and different types of meat products. Here's a simplified yet delicious take on this hearty Polish dish!
It is necessary
- - 1 kg of fresh cabbage;
- - 400 g of any minced meat;
- - 200 g of carrots;
- - 0.5 tsp dried basil;
- - a bunch of fresh parsley;
- - a bunch of fresh dill greens;
- - 3-4 cloves of garlic;
- - salt and black pepper to taste;
- - vegetable oil for frying.
Instructions
Step 1
Chop the cabbage into strips, put in a large bowl, add salt, pepper and mash well with your hands. Leave on for 15-20 minutes.
Step 2
Heat some oil in a large skillet. Put the minced meat in it and fry on an above-medium heat so that the minced meat loses its pink color.
Step 3
Peel and grate the carrots on a medium grater. Send the carrots to the skillet with the minced meat and fry everything together for about 10 minutes.
Step 4
Add cabbage to the rest of the ingredients and mix well again. Add more salt and pepper and dried basil, cover and simmer for 20 minutes. Remember to stir the contents of the pan periodically so that nothing will burn!
Step 5
After the indicated time, add finely chopped garlic, cover the pan with a lid again and leave for another five minutes.
Step 6
Finely chop the dill and parsley and sprinkle with the bigus. Remove skillet from heat. Sauces based on sour cream or tomato are ideal for the dish!
