Bigus with prunes
Description
The dish is prepared without unnecessary complications. Generally, bigos has two main ingredients: cabbage (sauerkraut or fresh) and meat. What else to add besides these ingredients is up to your taste. In this recipe, I want to share with you my favorite way of preparing this dish and show you how to make bigos with prunes. Since everyone in our family loves having dried fruits in meat and vegetable dishes, this version of bigos was a big hit with all of us. Now I prepare prune bigos at home not only for dinner but also for family celebrations, as its flavor is truly excellent. The finished dish is ready to be served.
Instructions
- 1
Step 1
First, thoroughly rinse the meat and cut it into small pieces.
- 2
Step 2
Now heat vegetable oil in a skillet and sear the veal until a golden crust forms.
- 3
Step 3
While the meat is frying, peel and chop the onion, then add it to the pan with the veal, and continue frying until the onion turns golden.
- 4
Step 4
Then add the carrot grated on a coarse grater.
- 5
Step 5
Squeeze the sauerkraut and add it to the frying pan a few minutes after the carrots, add the bay leaf, mix everything and simmer for about 15 minutes.
- 6
Step 6
Meanwhile, shred the fresh cabbage.
- 7
Step 7
After the time has elapsed, transfer it to the skillet with the other ingredients. If it doesn't all fit at once, add the cabbage in two batches, waiting until the first portion has slightly reduced. Season with salt and pepper to taste, mix everything together, and simmer over low heat for an hour.
- 8
Step 8
After an hour, add the previously rinsed prunes to the pan, mix everything once again, simmer the bigos for 15 minutes, then remove from heat. You can serve it immediately while it's hot, or wait until the dish cools down—bigos tastes even better that way.