Cooking description:
Since everyone in our family is very fond of vegetable dishes, and especially those in which there is cabbage, then bigus has always been our number one dish. And even on the days of fasting, we do not refuse it, but simply prepare a slightly different version of our favorite treat, and now I’ll tell you how to make a lean bigus. In this recipe, we, of course, do not use any meat, and to keep the dish hearty, we add rice and sometimes beans to it. It turns out very well, so I advise everyone to try making a lean bigus at home, you will be satisfied with the excellent taste of this dish.
Purpose: For lunch / For dinner
Main Ingredient: Vegetables / Cereals / Rice
Dish: Hot dishes / Bigus
Cuisine geography: Polish / Belarusian / Lithuanian / European
Diet: Lean meals
Ingredients:
- Cabbage - 500-600 grams (fresh, sauerkraut or a mixture of fresh and sauerkraut)
- Rice - 1 Glass
- Onion - 1 Piece
- Carrots - 1 Piece
- Tomato - 1 Piece
- Celery stalk - 1 Piece
- Bulgarian pepper - 1 Piece
- Garlic - 3-4 Cloves
- Sugar - 1 Tbsp. a spoon
- Salt - 1 Teaspoon
- Cumin - 1 Teaspoon
- Fresh greens - 40-50 grams
- Spices - To taste
Servings: 6-7
How to cook "Lean Bigus"
To begin with, we finely chop the cabbage (this time I used only fresh) and put it in a frying pan greased with vegetable oil. Add cumin, sugar, salt and spices to taste, pour in a glass of water and put the pan on low heat, simmer the cabbage until soft.
While the cabbage is stewing, we put another frying pan on the fire and heat the vegetable oil in it. Put chopped onions, garlic and celery into the heated oil, fry everything until transparent.
Then add the carrots grated on a coarse grater to the vegetables and fry for a couple of minutes.
Tomatoes are also three on a grater and put in a pan along with bell peppers, chopped into bars. Mix everything and simmer for 5-7 minutes.
We shift the fried vegetables to the cabbage, add the washed rice.
Fill everything with water so that the liquid covers the rice.
Add salt and spices to taste, cover the pan with a lid and simmer the bigus over low heat for 25-30 minutes. Sprinkle the finished dish with fresh herbs and serve to the table, enjoy your appetite.