Lenten bigus
Description
The recipe won't take much time. Since everyone in our family loves vegetable dishes, especially those with cabbage, bigos has always been our number one dish. Even during fasting days, we don't give it up—we simply prepare a slightly different version of our favorite meal. Now I'll tell you how to make a fasting bigos. In this recipe, of course, we don't use any meat, and to keep the dish filling, we add rice, and sometimes beans as well. The result is really good, so I highly recommend trying to make fasting bigos at home—you'll be delighted by the excellent taste of this dish. Serve hot.
Instructions
- 1
Step 1
First, we finely chop the cabbage (this time I used only fresh cabbage) and place it in a frying pan greased with vegetable oil. Add cumin, sugar, salt, and spices to taste, pour in a glass of water, and put the pan on low heat. Simmer the cabbage until tender.
- 2
Step 2
While the cabbage is simmering, we place another skillet on the stove and heat vegetable oil in it. Into the heated oil, we add chopped onion, garlic, and celery, sautéing everything until translucent.
- 3
Step 3
Then add the carrots, grated on a coarse grater, to the vegetables and fry everything for a few more minutes.
- 4
Step 4
Grate the tomato on a grater and add it to the pan together with the bell pepper cut into strips. Mix everything and simmer for 5-7 minutes.
- 5
Step 5
Transfer the sautéed vegetables to the cabbage, add the rinsed rice.
- 6
Step 6
Pour in water until the liquid covers the rice.
- 7
Step 7
Add salt and spices to taste, cover the pan with a lid, and simmer the bigos over low heat for 25–30 minutes. Sprinkle the finished dish with fresh herbs, serve, and enjoy your meal!