Bigus is a popular Polish dish. There are many recipes for preparing this dish. Poles love to cook it from sauerkraut and smoked meats. But even from fresh cabbage, bigus turns out to be no less remarkable. And meat, the second main ingredient, will make this dish very satisfying and nutritious.
It is necessary
- - White cabbage - 1 kg;
- - Beef - 400 g;
- - Carrots - 1 pc.;
- - Onions - 4 pcs.;
- - Tomatoes - 2 pcs. or tomato paste - 2 tbsp. l.;
- - Vegetable oil for frying;
- - Ground black pepper;
- - Salt;
- - A cauldron or deep frying pan with a lid.
Instructions
Step 1
Rinse the beef under running water and cut into small cubes. Warm the cauldron well and pour vegetable oil into it. When the oil is well heated, place the meat in a cauldron and fry until golden brown. This process usually takes about 15 minutes.
Step 2
In the meantime, while the meat is fried, prepare the vegetables. Peel the onions and carrots. Cut the onion into half rings and chop the carrots into strips. If you are using tomatoes, you need to cut them into cubes.
Step 3
Prepare your work surface. Remove the first two layers of leaves from the cabbage and chop it into narrow strips. After that, you need to salt the cabbage to taste and mix well with your hands. Thanks to the salt, the cabbage will give more juice and the dish will be much juicier.
Step 4
Add the chopped onion to the fried meat, stir and fry for about 8 minutes, until the onion is beautiful golden brown. Then toss in the carrots and cook for another 8 minutes. Lastly, put tomatoes or tomato paste and black pepper into the cauldron. Mix everything well and simmer for 5 minutes, stirring occasionally.
Step 5
When our roast is done, add the chopped cabbage to it. Stir gently and cover. Reduce the temperature to a low setting and simmer for an hour, stirring occasionally.
Step 6
Bigus is ready! It can be served with black bread, garlic donuts and fresh salad.
