Young Cabbage Bigos (cabbage stew with sausage)
Bigos made with young cabbage is different from the traditional one made with a mixture of fresh cabbage with sauerkraut. It’s much lighter in taste, we could even say it is melting in the mouth. Another perk is the cooking time. It’s really quick and easy. Perfect for dinners or supper.
To make this dish a bit heartier I add sausage, that I browned first in the pot with onion to intensify the nice smokie flavors. It really makes a difference. It’s so good that I always make a big pot of it to last us for 2 to 3 days. Great to eat with a side of boiled baby potatoes with butter for dinner or with nice fresh and crunchy bread for supper.
If you cannot find young cabbage or the season for it is over, then normal white cabbage will be good. I use this recipe on both occasions and it’s just right.
Young Cabbage Bigos (cabbage stew with sausage)
Ingredients
- 1 Small White Cabbage
- 2 Medium Carrots
- 5 Small Sausages
- 4 cups Chicken Stock
- 1 Large Onion
- 3 Bay Leaves
- 1 tbsp Cumin Seeds
- 3 tbsp Plain Flour
- 3 tbsp Olive Oil
- 1/3 cup Fresh Dill
- Salt & Pepper
Instructions
- Wash and shred the cabbage using a sharp knife. Cut into cubes the onion and sausages.
- In a large pot on medium heat, heat up 1 tbsp of oil, add onion and sausages. Let it cook for 5 to 8 min stirring from time to time to prevent from burning. Meanwhile, shred carrots using a grater. Add the ready carrots to the pot followed with cabbage. Give ita mix.
- Pour in the chicken stock, season with salt and pepper, add bay leaves and cumin. Mix it all together and bring it to boil. Cover the pot and let simmer for 30min on low heat.
- On a small frying pan start heating up the flour. Once it starts to brown add oil and mix well. Add 0.5 cup of stock from the cabbage pot and mix really well so there are no lumps. Pour the ready mixture into the pot with cabbage, add chopped dill and bring back to boil and simmer for another 15 min.
- Serve the ready bigos with the side of baby potatoes or bread.