Polish BIGOS – Cabbage & Sausage STEW. Recipe by Always Yummy!
Bigos is considered to take the origin from Poland but it is no less popular and favorite in Lithuania, Ukraine and Belarus. The recipes of bigos cooking, as of many old recipes, have their features. Here we offer to cook a Polish style bigos. In this recipe two forms of white cabbage are used at once – fresh and sauerkraut. Traditionally bigos is cooked in extra amount as it does not lose its quality during warming up. This dish is served as a rule in the same cookware it was cooked in. It is recommended to each time warm up the whole amount at once in the same pot it cooked in, not just one eating amount. It is believed that each time the dish is warmed bigos «matures» and its flavors become even better. Bigos is stored up to 7 days in a refrigerator and 6 months in a freezer. You won’t regret the time spent for cooking bigos all because this meal is not just a tasty, very tasty!
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✅ Ingredients:
• fresh white cabbage – 35oz | 1 kg
• sauerkraut – 3 lb | 1,3 kg
• dried mushroom – 1 oz | 40 g
• pork boneless meat – 28 oz | 800 g
• smoked bacon – 10 oz | 300 g
• smoked sausage – 10 oz | 300 g
• 2 bulb onions
• dry red wine – ¼ cup | 150 ml
• 10 peppercorns
• 5 allspice berries
• 10juniper berries
• 4 cloves
• 2 bay leaves
• honey – 1 tbsp
• ground black pepper – 1 tsp
• salt – to taste
• vegetable oil – 4 tbsp
✅ You will need:
• stockpot ≥4,5 l
• pan
• bowl
• carving board
???? Preparation:
1. Pour the dried mushrooms with the warm water and leave for a night, then wash thoroughly under running water and filter the mushroom juice it was soaking in. If you got big mushrooms, cut them into thin strips.
2. Add 2 tbsp of vegetable oil into a stockpot and lay out the fresh cabbage cut into thin strips.
3. Fry the cabbage for 5 minutes over medium heat.
4. Add the sauerkraut and prepared mushrooms with its filtered juice into the stockpot, cover with a lid and braise over low heat for an hour stirring occasionally.
5. Heat a pan over low heat with 2 tbsp of vegetable oil and fry the pork meat cut into small pieces on all sides until golden for about 10 minutes over low heat.
6. Add the fried meat into the stockpot with the cabbage and stir, add the cloves, juniper berries, peppercorns, allspice berries and bay leaves, keep braising for an hour more over low heat.
7. Fry the chopped bacon in the pan for 5 minutes over low heat.
8. Add the chopped up bulb onion and fry for 3 minutes over low heat until golden.
9. Add the sliced sausage into the pan and fry for 2 minutes more over low heat.
10. Lay the fried bacon, sausage and onion into the stockpot, add the red wine, honey and ground black pepper and simmer over low heat for 1 hour.
11. Salt to taste.
12. Off the heat and cool the bigos.
13. When serving warm up the bigos and serve hot to the table.
14. Store extra amount of bigos in a refrigerator up to one week and half a year in a freezer. It becomes better in this case.
❗️Advices:
1. It is recommended to cook bigos beforehand, a couple of days till serving date. A genuine Polish bigos becomes better when warmed up.
The BEST Southern Fried Cabbage with Sausage Recipe EVER!!! | Ray Mack's Kitchen and Grill
If you're looking for an easy, but simple cabbage recipe, you need to try this Southern fried cabbage with sausage recipe. In my personal opinion, I believe that this is the best Southern fried Cabbage with Sausage Recipe EVER!!!
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The BEST Southern Fried Cabbage with Sausage Recipe EVER!!!
Ingredients:
1 whole cabbage
1 pack, Polska kielbasa Sausage
7 strips of Bacon
1/2 tablespoon black pepper
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1 tablespoon sugar
1 teaspoon red pepper flakes
little bit of water FOR CABBAGE
Directions:
1. Clean your cabbage. Cut into thin slices or chunks. Slice sausage and bacon into quarter size pieces.
2. Heat a cast iron pot or skillet over med-high heat, add a small amount of oil the the skillet if needed. Cook sausage until they brown, set aside...cook bacon and remove when crispy, set aside.
3. Add: cabbage to the pot or skillet, add seasonings listed above, mix well. Cook for 10 mins. Please stir the cabbage when cooking constantly so it wont burn from the bottom.
4. Add: sausages and bacon to the pot or skillet, mix well; cook for 5 mins. or until to cabbage is tender. SERVE WHILE HOT AND ENJOY.
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Beef and Cabbage Goulash | Cooking Cronies
Cooking Cronies Goulash
Ingredients
12 ounces lean ground beef
2 links hot Italian sausage, casing removed
1/2 of one large onion, diced
2 cloves garlic, minced
2 T. All-purpose flour
1 15 oz. can of Garbanzo beans, rinsed & drained
4 c. Beef broth
½ head cabbage, chopped
3 Campari tomatoes, diced
2 T. Parsley flakes
Salt & Pepper to taste
Parmesan cheese optional
Instructions
In a large skillet or Dutch oven brown the ground beef and Italian sausage. Drain the grease.
Add the onion and garlic cook for two to three minutes and add the two tablespoons of flour to the meat
mixture. Add the garbanzo beans and the beef broth stirring to mix everything thoroughly.
Add the chopped cabbage and cook until the cabbage has wilted.
Add the tomatoes & parsley and cook for an additional 5 minutes.
Sprinkle with parmesan cheese, this is optional.
This mixture can be eaten as is or served over pasta or mashed potatoes.
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ORIGINAL HUNGARIAN GOULASH RECIPE
How to make hungarian goulash
500g beef
500g onion
3-4 cloves garlic
salt, pepper
20g sweet red pepper
5g chili
5g caraway seeds
5g marjoram
3g thyme
10g beef bouillon
100ml red wine
100ml tomato juice
40g tomato pasta
water
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How to make the tastiest Cabbage Stew
This cabbage stew is anything but BORING. It is vegetable packed and very tasty. Your kiddos that don't even like vegetables will eat it for sure.????
Simple ingredients used ,fit for a KING
Try it and tell me all about it!
INGREDIENTS:
1 large cabbage
Bell Peppers (Green, red, orange and yellow)
Onions
Garlic
Ginger
Tomatoes
Scotch bonnet (habanero)
Corned beef
Tomato paste (1 small can)
Beef (cut into chunks)
Curry powder
Seasoning powder
Nut meg
Bay leaf
Rosemary
Anise seeds
Thyme
Salt
Vegetable oil
Prepping vegetables
1. Slice onions (2 large red onions)
2.Slice bell peppers (1 orange, 1 yellow and 2 green)
3. Blend bell peppers (2 large red bell peppers)
4. Blend 1 medium onion, 1 scotch bonnet, garlic, ginger ,rosemary thyme and anise seeds together) this will be for seasoning the beef. (if you do not like ginger and garlic you can omit it. You can also eyeball it to your preference, I did that with the rosemary and anise seeds too)
5 Slice tomatoes, I used about 6 medium tomatoes. (I took out the seeds)
6. Slice or shred cabbage
7. Blend 1 medium onion and 2 scotch bonnet together.( this is spicy, so reduce it to your preference)
Cooking
In a pot, and your beef chunks and blended mixture together. Add a little water. Add salt, curry powder and seasoning powder. (Always be mindful of the salt). Allow it to cook until beef is tender, then you separate the beef from the stock.
In another sauce pan, on medium heat add vegetable oil. After about a minute, add half of the sliced onions. Onions releases a lot of flavor so cook it for a while, don't burn it please.
Then when it looks cooked enough, add your onion and scotch bonnet blend. Also cook this until all the moisture comes out and it looks a bit dry.
Then you add the tomato paste and mix together
After about 3 mins, add the sliced tomatoes. Cook until it becomes soft
Then add the blended red bell peppers. (this helps to take away the tartness of the tomatoes -both)
Add bay leaf, curry powder and nutmeg (your choice of seasoning. I used Knorr chicken)
Add stock from the beef
Cook for a few minutes and add corned beef (be mindful of salt at this point)
FYI ---fry your beef until it browns up, please do not burn it)
Add shredded cabbage, mix into the stew and then add all the sliced bell peppers
Add fried beef and the rest of the sliced onions.
At this point, cabbage stew is done. Taste for salt , add some if you have to.
Turn off the heat to keep all the crunchiness of the vegetables intact.
FYI---This stew was for a large family, you can divide everything in half if it will be too much for you
I hope you have fun making it!!
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How to Make Goulash | Get Cookin' | Allrecipes.com
In this video, learn how to make Allrecipes' goulash recipe! Featuring a flavorful mix of beef, tomatoes, garlic, Italian herbs, and more, this goulash is sure to satisfy your cravings. Nicole makes this recipe easy to follow with step-by-step instructions plus helpful tips, tricks, and hack. And, with leftovers that can be stored in the fridge for up to three days, this dish works great for meal prep.
#Allrecipes #Classic #Goulash #SlowCooker #GetCookin #Food
Read the article and get the recipes here:
00:00 Introduction
00:05 How to Make the Beef Base
00:55 How to Make the Sauce
1:24 How To Cook Pasta
2:05 Taste Test
Allrecipes test kitchen chefs share all the basics on your favorite recipes, kitchen tips, food facts, and cooking techniques.
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How to Make Classic Goulash | Get Cookin' | Allrecipes.com