How to cook Bigus in a multivark

Any housewife faces the problem of monotony in the daily kitchen. There are several solutions, the choice of which depends on different parameters: the time of the year, financial possibilities, taste preferences and many others. The article presents recipes for preparing an ancient dish: Bigus from cabbage. The original version requires a lot of time, so modern housewives enjoy simplified ones. The Bigus is also popular in the multivark, but about everything in order.

How to make bigus with cabbage?

All compound elements can be changed. So, there is a bigus with meat, chicken, sausage or sausages. In this dish you can add tomatoes, a variety of spices, mushrooms. Combination of these or other ingredients affects the caloric value of bigus. Mild taste has a dish, which includes chicken or beef, as well as fresh cabbage. For its preparation take in equal proportions all the above products. The meat is fried in a pan, add onions. At the moment when it will be almost ready, in the dishes pour finely chopped cabbage. Then spices and salt are added.

You can save time by preparing this dish with sausage and cabbage. Only in this case, use not fresh, but sauerkraut. So, it takes about 400 grams of cabbage. It should be fried. Next, cut the sausage into small cubes. It is better to take a smoked and boiled variety. And, each of 200 grams. Add to the cabbage. Now we will introduce a piquant note. To do this, add a couple of spoons of tomato sauce in the dish.

In the winter season, a high-calorie bigus is often cooked. It uses pork with fat. It requires about 400 grams. Meat is roasted to a crust, add the same amount of sauerkraut and various spices.

In the summer, preference is given to an easy option. Take 400 grams of cabbage (fresh and sauerkraut) and chicken. All fry lightly and extinguish on low heat until ready.

Now a few words about how to make bigus in a multivariate. This recipe is most simple and saves precious time. So, to make bigus in a multivarquet, you need to take 800 grams of veal, the same amount of fresh cabbage, a couple of carrots and bulbs, 4 tomatoes, 2 tablespoons of tomato paste, as well as garlic and spices.

Cut the meat into cubes, fry using the "Baking" mode until the liquid disappears completely. Then add onions and salt. After a few minutes, a grated carrot is put in a pot. The resulting mixture is fried almost to the full. Then add the tomatoes milled in the blender, as well as finely chopped cabbage. Everything is mixed. Then two glasses of water are poured in and the "Quenching" mode is activated. The time is -1.5 hours. A few minutes before the end, add the spices. It's so easy to cook bigus in a multivariate. If you add a few spoons of sour cream in the prepared dish, it will not only be more delicious, but also surprisingly delicate. I hope the recipes presented in this article will suit you.