Bigus (bigos, bigas) - a common dish in Polish, Russian, Ukrainian, Lithuanian, Belarusian cuisine.
By tradition, it was cooked in large pots, divided in portions and frozen. But today it is not necessary to do this, since a multicooker can take on some of the trouble.
With it, you can cook a dish in two accounts and serve it fresh.
Bigus in a slow cooker - general principles of cooking
The constant ingredient of bigus is sauerkraut, although recipes with fresh vegetables and other ingredients are increasingly common. Ideally, they mix both types so that the dish does not turn out sour, but at the same time does not lose its zest.
What else is put in bigos:
• Meat products. In traditional recipes, this is fatty pork. You can use chicken, beef, smoked meat. Vegetarian options are very popular.
• Onions, carrots, celery. The roots are fried with meat or on their own before adding cabbage.
• Mushrooms. You can use fresh or pickled. Mushrooms can be added to a meat dish or to a vegetarian bigos.
• Tomato. Always added to the dish. You can put pasta, tomatoes, ketchup or other sauce.
Bigos is usually cooked in stew mode. Before this, the ingredients are usually fried on the appropriate program. You can use the baking mode for this. For stewing add broths, sauces, tomato juice or just water. Of the spices usually put black pepper, cumin, bay leaf. Salt is added to the dish carefully, as it contains a lot of cabbage.
Recipe 1: Bigus in a slow cooker with beef
The simplest recipe for meat bigus in a slow cooker with beef. Fresh cabbage is used for this dish.
Ingredients
• 0.6 kg of cabbage;
• 0.4 kg of beef;
• onions, carrots;
• 100 ml of water;
• 1.5 tablespoons of pasta;
• 1 sweet pepper;
• salt and oil.
Cooking
1. First we cut the beef into slices, beat it slightly, then chop with straw.
2. Pour the oil into the slow cooker, spread the beef.
3. Cut carrots into large strips, sprinkle beef.
4. Pieces cut onions, sprinkle on top of carrots.
5. Add the cabbage, shredded in the usual way.
6. Add half a glass of water to the tomato, and more can be. But then the bigus will turn out a little thinner.
7. Add seasonings, salt, stir.
8. Pour the cabbage with tomato sauce. You can throw a few peas of pepper on top.
9. Close, set the extinguishing program for an hour.
10. Then, without opening the lid, set the mode to "frying" and cook another quarter of an hour.
Recipe 2: Bigus in a slow cooker with sauerkraut and fresh cabbage
The traditional version of the bigus in the multicooker, which is prepared from a mixture of sauerkraut and fresh cabbage. You will also need fatty meat, we use pork.
Ingredients
• 0.4 kg of pork;
• 0.5 kg of sauerkraut;
• 0.5 kg of fresh cabbage;
• 0.24 liters of water;
• 50 ml of oil;
• 1 carrot;
• 1-2 onion heads;
• a spoon of pasta;
• spices.
Cooking
1. Onion cut into cubes, throw in a slow cooker.
2. Add the carrot. We cut it into julienne or coarsely rub.
3. We also cut the meat into cubes, about two centimeters each.
4. Pour vegetable oil into the multicooker. You can mix it in half with pork fat.
5. Turn on the frying mode and cook it all for about a quarter of an hour, do not forget to stir.
6. Shred white cabbage, throw it into a bowl.
7. Add white cabbage, mix.
8. Put the pasta in the multicooker, add prescription water. You can immediately pour boiling water.
9. We shift cabbage, salt, pepper.
10. Close, set the quenching program for an hour.
Recipe 3: Bigus in a slow cooker with rice
A rich version of bigus, in which, in addition to sauerkraut, ordinary rice also goes. You can take any meat, in the vegetarian version they cook a dish without it.
Ingredients
• 0.4 kg of meat;
• 0.7 kg of cabbage;
• 1 onion head;
• a glass of rice;
• 1 carrot;
• 2.5 glasses of water;
• 80 ml of tomato;
• some oil.
Cooking
1. Cut the meat into small cubes, throw it into the slow cooker. Cook on frying for 10 minutes, be sure to add a couple of tablespoons of oil.
2. Put the grated carrot for the meat, followed by the chopped onion. Fry a couple more minutes.
3. Add the tomato.
4. After a minute, pour the washed rice and spread the sauerkraut.
5. Pour in prescription water, throw spices and mix thoroughly.
6. Close and put on the pilaf program. After the signal, leave another ten minutes for the dish in the slow cooker. Stir well before serving.
Recipe 4: Bigus in a slow cooker with mushrooms and celery
For such a bigus in a slow cooker, you will need celery root. It is believed that a real dish cannot be cooked without it. From mushrooms we use ordinary champignons.
Ingredients
• 400 grams of fresh cabbage;
• 150 grams of sauerkraut;
• 300 grams of champignons;
• celery root;
• a spoon of pasta;
• onion head;
• a little oil.
Cooking
1. Thinly cut celery root. Onions with half rings.
2. Put everything in a multicooker cup, add oil and fry for several minutes.
3. We wash the mushrooms, trim damage and unusable parts, cut into plates. We shift to celery with onions.
4. Fry mushrooms until juice appears and add sauerkraut.
5. After a minute, lay the shredded white cabbage.
6. Throw a spoonful of tomato paste, stir.
7. Salt carefully, given the presence of sauerkraut, season with any spices. No need to pour water.
8. Close, set the extinguishing program.
9. Cook mushroom bigus for 40 minutes.
10. Before serving, try the taste, stir well, season with garlic and herbs.
Recipe 5: Bigus in a slow cooker with sausage
Especially tasty and aromatic is such a bigus with the addition of hunting sausages. But in the absence, you can take any other and even just sausages.
Ingredients
• 0.4 kg of sausage;
• 1 kg of sauerkraut;
• 2 onion heads;
• 2 carrots;
• 4 tablespoons of oil;
• 1 spoon of pasta;
• seasonings.
Cooking
1. Rinse sauerkraut. If the product is very acidic, it is advisable to soak a little in cold water.
2. Lay in a slow cooker, pour a glass of water and simmer for an hour on the appropriate program.
3. Onions with carrots, fry for four minutes in a pan, season with pasta and half a glass of water. Let’s boil.
4. We shift the vegetable dressing to sauerkraut.
5. We cut the hunting sausages into pieces of 4 centimeters, toss in a hodgepodge. If boiled sausage or sausage is used, then you can fry it with vegetables, it will be tastier.
6. We taste it, if the cabbage is not very salty, then we correct it at this stage.
7. Close the slow cooker, simmer everything together for about fifteen minutes. Garnish with greens before serving.
Recipe 6: Bigus in a slow cooker with cabbage and prunes
Prunes are often added to bigus, regardless of whether a dish is prepared with meat or its vegetarian version is performed. This recipe with meat, you can take any pulp: beef, pork or poultry.
Ingredients
• 0.3 kg of meat;
• 0.5 kg of fresh cabbage;
• 0.25 kg sauerkraut;
• 0.15 kg of prunes;
• 3 tablespoons of tomato;
• 1 onion head;
• salt pepper;
• some oil.
Cooking
1. Rinse a piece of meat, cut into small pieces, as for goulash. Maybe a little smaller. We send to the slow cooker.
2. Immediately add the chopped onion, pour in a couple of tablespoons of oil and fry together for about fifteen minutes.
3. Squash sauerkraut, shift to meat, fry for another ten minutes.
4. Next, spread the tomato.
5. While vegetables with pasta are fried, you need to chop white cabbage. We send to the slow cooker.
6. Pour a glass of water, season the dish with salt and stir. You can throw any other spices: paprika, a mixture for meat.
7. Rinse the prunes and lay on top of the cabbage, slightly deepening the fruits.
8. Close the dish and cook the bigus on the stewing program for forty minutes.
Recipe 7: Bigus in a slow cooker with chicken
To prepare such a bigus, you will need chicken fillet. But you can use other parts of chicken on the bone in the dish. Again, a mixture of sauerkraut and cabbage is used. If sauerkraut is acidic, you can rinse a little.
Ingredients
• 0.5 kg of chicken;
• 0.5 kg of fresh cabbage;
• 0.2 kg of onions;
• 0.5 kg of sauerkraut;
• 0.2 kg of carrots;
• 150 grams of water;
• 50 grams of oil;
• 70 grams of pasta;
• 2 cloves of garlic;
• 1 bunch of parsley;
• seasonings are different.
Cooking
1. Wash the chicken fillet, cut into pieces a couple of centimeters. Throw in a slow cooker with oil. We begin to fry in the same mode.
2. After five minutes, add onion cubes and carrot straws.
3. Lightly fry vegetables.
4. Tomato mix with prescription water, you can immediately salt and season. Pour into bigus.
5. Sauerkraut sent after the paste.
6. Shred the white cabbage and also shift it into the dish.
7. Now take a wooden spatula and mix thoroughly.
8. Close, set the extinguishing program for 40 minutes.
9. Cut the parsley, add chopped garlic to it, stir.
10. After the signal, open the slow cooker, sprinkle the bigus on top with fragrant herbs and garlic. We lower the lid and let the dish soak in aroma.
Recipe 8: Bigus in a slow cooker with potatoes and beans
This dish is not only very tasty, but also colorful. Ideally, a bigus is prepared with boiled beans, but we will take a canned product. It can be in its juice or in tomato, it does not matter, as is the color of the beans. A dish without meat.
Ingredients
• 4 potatoes;
• 1 can of beans;
• 400 grams of sauerkraut;
• 300 grams of white cabbage;
• carrot;
• a pair of onions;
• 40 ml of oil;
• 1 tablespoon of pasta.
Cooking
1. We clean the onion heads, cut into cubes and throw in a slow cooker.
2. Add the grated carrots, fry with oil until the onions are transparent.
3. Add the squeezed cabbage from the brine, fry for another ten minutes.
4. Season the dish with tomato.
5. Peel the potatoes, cut into large strips, and also transfer to the slow cooker.
6. Next add slaw cabbage.
7. Spread the beans. If it is in tomato sauce, then you can not drain it. If the beans are in their own juice, it will be very slimy. It is better not to add such a marinade. We spread the product first in a colander, rinse and then send to the slow cooker.
8. All mix well, a little salt.
9. Pour two glasses of water. You can immediately use boiling water.
10. Close, simmer the hour.
Bigus in a slow cooker - useful tips and tricks
• It is believed that the bigus is tastier after ripening. The dish is cooked, cooled and allowed to brew for a day in the refrigerator. After that, you need to boil well and serve.
• Bigus will acquire a special taste and aroma. If you add a little smoked meat to it. It can be a piece of ham, a little sausage or a couple of chicken wings.
