Bigos (Bigus) in Polish traditional sauerkraut

You can't think of a tastier one! Cabbage lovers will not pass by. Polish Bigos or Bigus is a delicious and quite satisfying dish! Try not to eat it right away, but to cook it for three days, as the Poles do. We tried it and we liked it. Well, very tasty!

Maria

The author of the recipe

Bigos (Bigus) in Polish traditional sauerkraut

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Composition / ingredients

servings:

Sauerkraut

Water

500

White cabbage

500

Pork

400

Smoked sausage

300

Sausages

200

White wine (dry)

200

Bay leaf

Vegetable oil

Cilantro, coriander (in grains or ground)

0.5

Ground black pepper

0.5

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 6 g

Fats 44 % 7 g

Carbohydrates 19 % 3 g

120 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 4 hours

Step 1:
How to make Polish bigos from sauerkraut? Bigos, also called Bigus, we will do it in Polish. Measure out all the ingredients. Choose sausage and sausages according to your taste, so that you like them.
Step 2:
Put sauerkraut in a high thick-walled saucepan and pour 300 ml of water. Simmer under the lid on low heat for 1 hour.
Step 3:
Wash pork, dry, cut into large cubes.
Step 4:
Fry the meat in a frying pan in vegetable oil with a high smoking temperature until golden brown.
Step 5:
Chop the white cabbage with a knife or with a special shredding grater.
Step 6:
Add the sauerkraut to the pan. Mix it up. Pour in the remaining water. Simmer under the lid for another 30 minutes.
Step 7:
Cut sausage and smoked meat into small pieces.
Step 8:
Add smoked meat and fried pork to the cabbage.
Step 9:
Add bay leaves, coriander, ground pepper. Pour in the wine.
Step 10:
Mix everything thoroughly and simmer under the lid for another 2 hours. At the very end, if necessary, add salt.

I read somewhere that bigos is better to cook for 3 days. The first day is active cooking, then a night in the refrigerator. The second day - reheat and cool again. But on the third day you can warm up and eat. During this time, the cabbage will be well infused, soaked in meat juice and will only taste better. I did so, fortunately, there was a lot of cabbage and we ate a small part right away, and left the rest on the third day. I can say that everything written above is true. And I highly recommend the cabbage made according to this recipe to also try to cook for three days. Her taste is simply amazing!

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.