Bigus from cabbage
Description
Vegetarians, those observing fasting, and anyone watching their figure—this cabbage bigos recipe is just for you. A delicious, fairly filling, and easy-to-prepare dish. You can use any mushrooms—fresh or frozen. If you don't have mushrooms, don't worry, the dish will be just fine without them. After all, the main ingredient is cabbage. So, here's the basic, classic cabbage bigos recipe. 1. Finely shred the cabbage, add a pinch of salt, and lightly press it down. 2. Peel the onion, mushrooms, and carrots. Chop the onion and mushrooms, grate the carrots on a medium grater. 3. Heat a skillet with vegetable oil and sauté the mushrooms. Then add onion and carrots. Fry for the first 5 minutes uncovered, then cover with a lid, reduce heat, and simmer for about 10 minutes. 4. Add the cabbage, pour in about half a cup of water, and cook under the lid until the cabbage is tender—approximately 15–20 minutes. 5. Five minutes before the end, add pepper and tomato paste. If you don't have paste, you can substitute it with tomato sauce. That's it—the dish is ready. For those who want a more filling meal, boiled potatoes make a great side dish.