Calories 82, Proteins 4, Fats 5, Carbs 4



Сabbage - 600 gr
Carrots - 1 pc.
Pork - 400 g r
Smoked sausage (or other smoked food) - 200 gr
Sauerkraut - 400 g r
Tomato paste - 1 tbsp.
Cumin - ½ tbsp
Allspice - 2-3 peas;
Oil - 2-3 tbsps.
Prunes - 50-70 gr
Salt - to taste;
Dry white wine (or water) - 150 ml.

Pork flesh wash, dry and cut into middle-sized pieces. The bottom of the stew-pan cover with a thin layer of oil, warm up. Spread meat on prepared hot surface. Fry the pork stirring on the medium heat. As soon as all the moisture of the meat evaporates and the pieces begin browning lightly sprinkle them with salt. Add a large grated carrot. After 3-5 minutes add the sausage, cut into small cubes. After 2-3 minutes add the tomato paste mixed with dry wine or a drinking water. Add the cumin, a few pepper peas and other spices of your choice. Finely chop the cabbage and add in a saucepan. Add the sauerkraut. Reduce heat to low, cover the pan and simmer components for about 30 minutes. The washed prunes cut into small pieces and add to the almost ready dish. All stir and continue to simmer over low heat for about 10 minutes. Serve classic Bigus with slices of fresh bread, herbs and vegetables.

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