Bigus in a multivariate - a dish of the nation! Recipes of different bigus in a slow cooker: with cabbage, potatoes, meat, chicken

Bigus in a multivariate - a dish of the nation! Recipes of different bigus in a slow cooker: with cabbage, potatoes, meat, chicken

Bigus (bigos, bigas) is a common dish in Polish, Russian, Ukrainian, Lithuanian, Belarusian cuisine.

By tradition, it was cooked in large pots, divided into portions and frozen. But today it is not necessary to do this, since a multi-cooker can take on some of the troubles.

With it, you can cook a dish in two accounts and serve fresh.

Bigus in a Multicooker - General Cooking Principles

The constant ingredient of bigus is sauerkraut, although more and more recipes are found with fresh vegetables and other ingredients. Ideally, both types are mixed so that the dish does not turn out to be sour, but it does not lose its zest.

What else is put in bigos:

• Meat products. In traditional recipes this is fatty pork. H can use chicken, beef, smoked meats. Vegetarian options are very popular dishes.

• Onions, carrots, celery. The roots are fried with meat or on their own before adding cabbage.

• Mushrooms. Can be used fresh or pickled. Mushrooms can be added to a meat dish or to a vegetarian bigos.

• Tomato. Always added to the dish. You can put pasta, tomatoes, ketchup or other sauce.

Bigos is usually cooked in quenching mode. Before this, the ingredients are usually fried in the appropriate program. You can use baking mode for this. To extinguish, add broths, sauces, tomato juice or just water. Black pepper, cumin, laurel leaves are usually made from spices. Salt is added to the dish carefully, because it contains a lot of cabbage.

Recipe 1: Biggus in a slow cooker with beef

The simplest recipe for meat bigus in a slow cooker with beef. Cabbage for this dish is used fresh.


• 0.6 kg of cabbage;

• 0.4 kg of beef;

• onions, carrots;

• 100 ml of water;

• 1.5 tablespoons of pasta; • 1 sweet pepper;

• salt and oil.


1. We cut the beef first on the plate, slightly repel, then chop straw.

2. Pour oil into a slow cooker, lay out beef.

3. Cut the carrot into large strips, sprinkle beef.

4. Cut the onions into pieces, sprinkle over the carrots.

5. Add cabbage, chopped in the usual way.

6. In a tomato add half a glass of water, and more can be. But then Bigus get a little thinner.

7. Add seasonings, salt, stir.

8. Pour the cabbage with tomato sauce. From above you can throw a few peas of pepper.

9. Close, set the extinguishing program for an hour.

10. Then, without opening the lid, set the “frying” mode and cook another quarter of an hour.

Recipe 2: Bigus in a slow cooker with pickled and fresh cabbage

The traditional version of the bigus in a slow cooker, which is prepared from a mixture of pickled and fresh cabbage. You also need fatty meat, we use pork.


• 0.4 kg pork;

• 0.5 kg of sauerkraut;

• 0.5 kg of fresh cabbage;

• 0.24 liters of water;

• 50 ml of oil;

• 1 carrot;

• 1-2 onions;

• spoon of pasta;

• spices.


1. Onion cut into cubes, throw in a slow cooker.

2. Add the carrot. We will cut it into strips or large portions.

3. Meat also cut into cubes, about two centimeters.

4. Pour vegetable oil into the multicooker. You can mix it in half with pork fat.

5. Turn on the frying mode and cook it all for about a quarter of an hour, do not forget to stir.

6. Shred white cabbage, throw in a bowl.

7. Add white cabbage, mix.

8. Put in a multicooker paste, add prescription water. You can pour boiling water immediately.

9. Shift cabbage, salt, pepper.

10. Close, set the extinguishing program for an hour.

Recipe 3: Bigus in a slow cooker with rice

A nourishing variant of the bigus, in which, in addition to sauerkraut, ordinary rice also goes. You can take any meat, in a vegetarian version prepare the dish without it. Ingredients

• 0.4 kg of meat;

• 0.7 kg of cabbage;

• 1 onion;

• a glass of rice;

• 1 carrot;

• 2.5 glasses of water;

• 80 ml of tomato;

• some oil.


1. Cut the meat into small cubes, throw in a slow cooker. Cooking on frying mode for 10 minutes, be sure to add a couple of tablespoons of butter.

2. Spread the grated carrot to the meat, followed by the chopped onion. Fry a couple more minutes.

3. Add a tomato.

4. After a minute, pour out the washed rice and lay out the sauerkraut.

5. Pour in prescription water, throw spices and mix everything thoroughly.

6. Close and put on the program pilaf. After the signal, leave another ten minutes in the crock-pot. Stir well before serving.

Recipe 4: Bigus in a slow cooker with mushrooms and celery

For such a bigus in a crock-pot you will need celery root. It is believed that this dish is not prepared without it. Mushrooms use ordinary champignons.


• 400 grams of cabbage fresh;

• 150 grams of sauerkraut;

• 300 grams of champignons;

• celery root;

• spoon of pasta;

• onion head;

• a little bit of oil.


1. Chop the celery root into thin strips. Onion cut into half rings.

2. All add up in a multicooker cup, add butter and fry for a few minutes.

3. Mushrooms are washed, cut off damage and unsuitable parts, cut into plates. We shift to celery with onions.

4. Fry the mushrooms until juice appears and add sauerkraut.

5. After a minute, lay a shredded white cabbage.

6. We throw a spoonful of tomato paste, stir.

7. Salt gently, given the presence of sauerkraut, seasoned with any spices. Do not pour in water.

8. Close, install the extinguishing program.

9. Cooking mushroom bigus 40 minutes.

10. Before serving, taste, stir well, season with garlic and greens.

Recipe 5: Bigus in a slow cooker with sausage

Especially tasty and fragrant is such a bigus with the addition of hunting sausages. But in the absence, you can take any other, and even just sausages.


• 0.4 kg sausage;

• 1 kg of sauerkraut;

• 2 onions;

• 2 carrots;

• 4 spoons of butter;

• 1 spoon of pasta;

• seasonings.


1. Wash sauerkraut. If the product is very sour, then it is advisable to soak a little in cold water.

2. Lay in the slow cooker, pour in a glass of water and simmer for an hour on the appropriate program.

3. Onions and carrots fry for about four minutes in a skillet, season with pasta and half a glass of water. Give boil.

4. Shift the vegetable dressing to sauerkraut.

5. Hunting sausages cut into pieces of 4 centimeters, throw in a hodgepodge. If you use boiled sausage or sausages, you can fry with vegetables, it will be more tasty.

6. We taste, if the cabbage is not very salty, then we fix it at this stage.

7. Close the slow cooker, stew all together for about fifteen minutes. Decorate with greens before serving.

Recipe 6: Bigus in a slow cooker with cabbage and prunes

Prunes are often added to the bigus, regardless of whether the meat is preparing a dish or being filled with its vegetarian option. This recipe with meat, you can take any pulp: beef, pork or poultry.


• 0.3 kg of meat;

• 0.5 kg of fresh cabbage;

• 0.25 kg of sauerkraut;

• 0.15 kg of prunes;

• 3 spoons of tomato;

• 1 onion;

• salt pepper;

• some oil.


1. Wash a piece of meat, cut into small pieces, as for goulash. It can be a little smaller. Sent to the slow cooker.

2. Tale add chopped onion, pour in a couple of tablespoons of oil and fry for about fifteen minutes.

3. Pickled sauerkraut, shift to the meat, fry for another ten minutes.

4. Next lay out the tomato.

5. While frying vegetables with pasta, you need to chop the white cabbage. Sent to the slow cooker. 6. Pour in a glass of water, season the dish with salt and stir. You can throw any other spices: paprika, meat mix.

7. Wash prunes and place over the cabbage, slightly deepening the fruit.

8. Close the dish and prepare a bigus on the fire extinguishing program for forty minutes.

Recipe 7: Bigus in a slow cooker with chicken

To prepare such a bigus, you will need a chicken fillet. But you can use in the dish and other parts of the chicken on the bone. Again, a mixture of sauerkraut and white cabbage. If sauerkraut is sour, then you can wash it a little.


• 0.5 kg chicken;

• 0.5 kg of fresh cabbage;

• 0.2 kg of onions;

• 0.5 kg of sauerkraut;

• 0.2 kg carrot;

• 150 grams of water;

• 50 grams of oil;

• 70 grams of pasta;

• 2 cloves of garlic;

• 1 bunch of parsley;

• seasonings are different.


1. Wash chicken fillet, cut into pieces in a couple of centimeters. Throw in a slow cooker with oil. Begin to fry in the same mode.

2. After five minutes, add onions and onion carrot straws.

3. Lightly fry vegetables.

4. Tomato mix with prescription water, you can immediately salt and season. Pour into bigus.

5. We send sauerkraut after pasta.

6. Shred white cabbage and also shift to the dish.

7. Now we take a wooden spatula and carefully stir it.

8. Close, set the extinguishing program for 40 minutes.

9. Cut parsley, add chopped garlic to it, stir.

10. After the signal, open the slow cooker, sprinkle the bigus with aromatic herbs and garlic. Lower the lid and give the dish soak in the aroma.

Recipe 8: Bigus in a slow cooker with potatoes and beans

This dish is not only very tasty, but also colorful. Ideally, bigus is prepared with the addition of boiled beans, but we take the canned product. It can be in its juice or in a tomato, it does not matter, as well as the color of the beans. Dish without meat.

Ingredients • 4 potatoes;

• 1 can of beans;

• 400 grams of sauerkraut;

• 300 grams of white cabbage;

• carrot;

• a pair of bulbs;

• 40 ml of oil;

• 1 spoon of pasta.


1. Clean the onion heads, cut into cubes and throw in the slow cooker.

2. Add the grated carrot, fry with oil until the onion is transparent.

3. Add squeezed cabbage from brine, fry for another ten minutes.

4. Fill the dish with tomato.

5. Peel the potatoes, cut them into large strips and shift them to the slow cooker.

6. Next add the shredded white cabbage.

7. Spread the beans. If it is in tomato sauce, then it can not merge. If the beans are in their own juice, it will be very slippery. This marinade is better not to add. We spread the product first in a colander, rinsed and then sent to the slow cooker.

8. Mix everything well, salt a little.

9. Pour in two glasses of water. You can immediately use boiling water.

10. Close, simmer for an hour.

Bigus in the Multivarke - Tips and Tricks

• It is believed that Bigus tastes better after ripening. The dish is prepared, cooled and brewed for a day in the refrigerator. After that you need to boil well and serve.

• Bigus will acquire a special taste and aroma. If you add a little smoked meat to it. It may be a piece of ham, a little sausage or a pair of chicken wings.

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