Bigos is a Polish dish based on cabbage and meat. The longer it is kept in the refrigerator, the better. Let the bigos brew for a couple of days - and it will become even tastier.
Features of the
Bigos is one of the iconic dishes of Polish cuisine, although Lithuanians, Ukrainians and Belarusians also consider it theirs. There are many recipes for making bigos. At the heart of each is necessarily cabbage, which can be either fresh or sauerkraut. Of course, this is a matter of taste. But true connoisseurs of bigos believe that it must contain sauerkraut. It is she who adds that very taste drive to him.
In addition to cabbage, the list of required ingredients includes meat, usually pork. As a supplement, prunes can act, as well as mushrooms in dry, fresh or salted form.
Bigos's trick is far from the combination of products. This dish requires aging, preferably in the cold, even better - in the cold. At home, it is eaten three days after preparation. During this time, the cabbage is ideally saturated with the aroma and taste of the meat.
Required Ingredients
You will need:
- 500 g fresh cabbage;
- 400 g sauerkraut;
- 500 g pork ribs;
- 1 onion;
- 1 carrot;
- 100 g of prunes;
- salt, ground coriander and black pepper to taste;
- 2 bay leaves.
It is better to choose chilled pork ribs rather than frozen ones. They are usually sold in long ribbons. It is ideal to find the bone and cartilage part as there is more fat. The dish will end up being juicier.
It is preferable to use homemade sauerkraut. But if there is none, the store will help out. It is only desirable that it be with brine.
Prunes are only suitable pitted. It is important that it is not too dry.
Step by step cooking
First step
Cut the ribs into pieces, large ones can be. Fry them in a deep skillet or saucepan. There is no need to add vegetable oil as the ribs contain enough fat. Turn them over and over until the meat is dark golden brown and crusty. The ribs should be well done. Cook them for at least 10 minutes on a medium-high heat without covering the pan with a lid.
Second step
Cut the onions into strips and place over the ribs, but only after they are golden brown. Stir and sauté until the onions are golden brown.
Third step
Coarsely grate the carrots and add to the ribs and onions. Season with pepper, bay leaves and a pinch of ground coriander if you like. There is no need to salt the dish yet, as sauerkraut contains brine. Keep the dish on the fire for another 5-6 minutes without covering. Make sure it does not burn.
Fourth step
Add the sauerkraut directly with the brine, stir and cover the skillet. Reduce heat and simmer for 15-20 minutes.
Fifth step
Chop fresh cabbage, just don't chop too much. Simmer the dish for about 1.5 hours, stirring frequently. Fresh cabbage will give a lot of juice during cooking, so you don't need to add additional water.
Sixth step
Add washed prunes. Just don't cut it, even if it's too big. He will give the desired sourness without it, otherwise it will turn into porridge. Simmer for another 15 minutes.
Chill the bigos and serve. The next day it will become even more aromatic and tasty.
