Bigus with prunes and sauerkraut

1. Cut the ribs into large pieces, then fry them in a deep frying pan with a thick bottom over medium heat for 10-15 minutes. You do not need to add any oil or fat, do not cover with a lid either. Stir the meat from time to time. The ribs should be covered with an appetizing crust.
2. Peel the onion, chop it. Grate the peeled carrots on a coarse grater.
3. Add the onion to the already ruddy meat, mix. After a minute, put the grated carrots, add salt, ground black pepper, coriander and lavrushka.
4. Fry everything together for 5 minutes (carrots should become soft).
5. Now add the sauerkraut, mix everything, cover the pan with a lid, simmer the contents for 15 minutes over moderate heat.
6. At this time, chop the fresh cabbage, put it in a frying pan, mix everything together again. Simmer the bigus for 1 hour. Do not forget to stir from time to time.
7. Wash the prunes, put them in a frying pan, stir and simmer for 15 minutes. There is no need to cut prunes.

The bigus is ready and you can serve it on the table.

Bon appetit!