Bigos, also known as “bigus,” is a traditional dish in Eastern European cuisine, believed to originate from Poland. Legend has it that it was either created in Poland or introduced by Vladislaus II Jagiełło from Lithuania, who enjoyed it during hunting breaks. Regardless of its origins, one thing is certain – it’s incredibly tasty.
There are many variations of preparing bigos, but its main ingredients are cabbage and meat. The finished dish is thick, slightly tangy, and has a smoky aroma. Typically made without tomatoes, but adding them for a touch of acidity is recommended. Mmm, it’s a true culinary delight!
Ingredients:
- Beef – 400 g (about 0.88 lbs)
- White cabbage – 1 kg (about 2.2 lbs)
- Onions – 2 pieces
- Carrots – 1 piece
- Tomatoes – 2 pieces
- Black pepper (ground) – to taste
- Salt – to taste
- Sunflower oil – to taste
- Greens – to taste
Instructions:
- Cut the meat into cubes. It’s best to use beef, but pork shoulder or ribs can also be used.
- Heat sunflower oil in a cauldron or a multicooker. Cook the meat until it’s golden brown. Add chopped onions.
- Stew with onions for approximately 8 minutes. Cut the carrots into thin strips. Add and stew for an additional 8 minutes.
- Season with black pepper and mix.
- Dice the tomatoes finely. Add to the mixture and stew for 5 minutes.
- Shred the cabbage, salt it, and mix with your hands. Allow it to release some juice. Add the cabbage to the meat and vegetables. Cover with a lid and stew for 50-60 minutes. Stir occasionally.
- Optionally, add herbs and parsley.
- Bigos is often served with toasted white or black bread. It also makes an excellent appetizer with vodka or other alcoholic beverages.
Enjoy your meal!
