Sauerkraut bigus with minced meat and sausage

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients. Finely chop the onion. Carrots are cleaned and grated on a coarse grater. Heat the vegetable oil in a frying pan, spread the chopped onion and grated carrots on it, fry until the vegetables are transparent.

2. Step 2:

   

   Add minced meat, it is better to take minced meat from fatter meat, for example, beef-pork, then the dish will be tastier and more fragrant, richer. Stir the roast and fry for about 15 more minutes.

3. Step 3:

   

   Add sauerkraut to the pan and fry for about 15 minutes on medium heat.

4. Step 4:

   

   If it seems that there is not enough liquid and the vegetables are burning, then you can add a little water. Meanwhile, we chop the fresh white cabbage into thin strips.

5. Step 5:

   

   We also send fresh cabbage to a frying pan with vegetables, add tomato paste, mix and fry with the addition of a small amount of water (so that it covers the contents of the pan by half) about 20 minutes.

7. Step 6:

   

   Cut the boiled and smoked sausage into small cubes and add it to the pan with vegetables.

8. Step 7:

   

   Garlic cloves are cleaned from the films and finely chopped, you can pass through a garlic press. Those who do not like garlic may not add it, but it gives its flavor to the dish.

9. Step 8:

   

   We wash the prunes thoroughly, it is better to hold it a little in boiling water to remove harmful impurities and steam it a little, cut the prunes into small pieces. Garlic and prunes are sent to the frying pan. add ground black pepper and salt to taste.

10. Step 9:

    

    Cover the pan with a lid and simmer for about 20 minutes until the excess liquid evaporates. But the dish should not be too dry, the broth in the pan should remain, otherwise the bigus will not be delicious. We serve the Polish bigus with freshly baked bread. Enjoy your meal!