My grandmother does such a bigos from young cabbage. You can’t forget about 2 ingredients

Young cabbage bigos is a light and aromatic version of a classic Polish dishperfect for warmer months. Young cabbage leaves give it delicacy and natural sweetness, making the dish milder, but it doesn’t lose its clarity. Young cabbage bigos is a great choice for everyday dinner – It does not burden the stomach, but at the same time filling and provides many valuable nutrients. The secret of the unique taste of this dish are two additions: dill and cuminwhich give bigos freshness and depth.

Fresh dill introduces lightness, herbal aroma and enriches the dish with vitamins: C, A, E and K, as well as B vitamins: B1, B2, B3, B12. It is best to add it at the end of cooking or decorate the dish with it so that it maintains an intense taste and delicate structure. Cumin, in turn, is worth adding at the very beginning of preparing stew – then his characteristic, slightly spicy aroma and additionally supports digestion.

A larger pot will be needed to prepare traditional young cabbage stewfrying pan, chopping board, knife and gray with fine meshes. The ingredients should be fresh, especially cabbage and dillwhich largely responsible for the final taste of the dish.

Ingredients:

• 1/2 head of young cabbage;
• 150-200 g of rural sausage;
• 1 cup of vegetable broth;
• 1/2 teaspoon of cumin;
• 1-2 bay leaves;
• 2 carrots;
• 1-2 onions;
• 1.5 tablespoons of flour;
• a bunch of dill;
• Salt, pepper to taste.

Preparation:

Cabbage should be thoroughly washed and cut into thin strips. Peel and cut the onion into cubes, and grate the carrots on a grater. Fry the onion in hot oil, and then add the diced sausage. Fry for a few minutes. Put the cabbage and carrot into the pot, and pour the whole broth. Then add bay leaf, cumin, salt and pepper. Cook for about 15 minutes, stirring occasionally.

In a dry frying pan, roast the flour, add oil, and then a few tablespoons of broth from the pot and mix well. Pour the resulting roux into the bigos and boil. Finally, add fresh, chopped dill and mix gently. Young cabbage bigos can be freely enriched with other favorite accessoriese.g. with tomatoes or bacon. The dish tastes best hot, served with bread or potatoes. Young cabbage bigos also tastes great after reheating the next day. Enjoy your meal!