You will only eat such bigos in spring. It is light, juicy and full of taste

Traditional stew is based on sauerkraut, mushrooms, plums and various types of meat. Meanwhile spring Young cabbage bigos is much lighter and simpler to do. Instead of meats they will go to him sausage and baconwhich is enough to give it a lot of taste. It cannot be missing onions and dillthat will give him a bit of freshness. On the other hand caraway seed It will make the dish more easily digestible.

The main ingredient is of course young cabbage – Extremely spring, light and tasty product. It is low -calorie, yet rich in valuable nutrients. Among others It provides the body with vitamin C, which supports immunity and vitamin K, necessary for proper blood clotting.

Bigos from young cabbage comes out juicy and filling. If you want, you can also add some sweet carrot to it to make it even softer and more colorful.

Ingredients:

• young cabbage,
• 200 g of smoked sausage,
• 150 g of smoked bacon,
• onion,
• a small bunch of dill,
• 2 tablespoons of tomato concentrate,
• 250 ml of broth (meat or vegetable),
• a teaspoon of sweet pepper,
• 1/2 teaspoon of hot peppers,
• 1/2 teaspoon of ground cumin,
• Salt, pepper (to taste).

Method of performance:

Cut the bacon and sausage into cubes. Fry in a deep frying pan (or in a pot with a thick bottom) – for melting fat.

Peel the onion and cut into feathers. Add to the pan with powdered peppers. Fry until the onion is fracturing.

Remove the hardest parts from the cabbage and – if necessary – external, damaged leaves. Cut the remaining leaves.

Add the cabbage to the pan. Pour the broth, mixed with tomato concentrate. Add cumin. Mix all ingredients.

Simmer stew under cover, on a slow fire, for about 10-15 minutes – until the cabbage softens.

Season the stew to taste with salt and pepper. Add finely chopped dill. Mix

Serve stew from young cabbage like a classic – with the addition of bread or potatoes.

Source: NowowoPuje.pl