Update picture to the recipe from 19.09.2012.
This recipe I spread after the first Festival Tasty Blog back in 2012. This dish is cooked at the festival Alexander Chikilevsky - known Belarusian chef and connoisseur of Belarusian cuisine.
The recipe is simple - both in composition and in the cooking process. So feel free to Stored cabbage - and go cook It is, however, say that bigos is becoming the most delicious after the second or third warm-up - that is, the dish is kept nice and warmed up before each use.
Ingredients 8 servings:
1 kg sauerkraut
500 g fresh cabbage
1 large onion
1 kg of smoked meats - bacon, ham, sausages, etc.
250 ml of tomato juice
salt and freshly ground black pepper to taste
Sauerkraut put in a colander, rinse with cold water and leave to drain.
Not very finely chop the onion.
Cut the sausage into small pieces.
In a frying pan melt the 2 tablespoons pork fat (you can use vegetable oil), put the onion and fry over medium heat, stirring occasionally, about 5 minutes.
We shift into a saucepan.
In a saucepan put the sausage and fry, stirring, for 5 minutes.
We shift into the pan to the onions, add the sauerkraut and fresh cabbage, pour tomato juice and stir.
Simmer over medium heat until tender cabbage, about 30-40 minutes. Season with salt and pepper to taste.
P.S. This recipe - accelerated version of Bigos. Properly cook the dish of the day 3 - extinguished, cooled - in the refrigerator overnight, and so 3 times.