Recipe "Bigos":

BigosUpdate 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.

Alexander Chikilevsky

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.

wash the cabbage

Not very finely chop the onion.


Cut the sausage into small pieces.

smoked food

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.

fry onions

We shift into a saucepan.

In a saucepan put the sausage and fry, stirring, for 5 minutes.

fry sausage

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.



Bon Appetit!

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.

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