Bigos is a dish typical for many European cuisines: Ukrainian, Polish, Lithuanian, Belarusian, German. As a rule, this is a combination of stewed sauerkraut with meat. The idea of cooking bigos with buckwheat was given to me by Zhenya Klopotenko. But my husband does not like sauerkraut in any heat treatment. So I got out of it with a fresh one. It turned out very tasty. I recommend it to everyone
I just want to share a life hack. Very often, when we traditionally cut the cabbage and chop it, the cabbage begins to deteriorate on the cut. But if you cut off the leaves, then this effect will not be.
Cabbage leaves are rolled into a tube.
And cut it up. To be honest, it is more convenient to chop them in this form than in the traditional one. Try. Maybe you'll like it.
Well, in this form, with an "elongated" stalk, we store the cabbage further.
Melt the butter in a frying pan. This should be done over medium heat, because the butter will quickly start to burn. But roasting it in butter will give the cabbage a unique milky note. Add 2 tablespoons of vegetable oil to the butter
Over medium heat, fry the cabbage without salt. Lightly add salt at the end.
For the meat, I took small turkey drumsticks. Unfortunately, only turkey breast could be specified in the ingredients. You can take any other meat: chicken, pork, veal. You can also have beef, but it can come out tough. It will need to be pre-dried.
But I have turkey shins with a total weight of about 0.5 kg. I " cut " them into fillets, bones and veins (from which I cooked broth for soup) and skin. The meat turned out just about 300 g
Put the skin on a COLD frying pan.
On a small fire, we melt the fat from the skin.
In this fat, fry the meat until golden brown. I fry without salt and literally 5 minutes. I add a little salt at the end.
We put the meat in a baking dish.
Spread the cabbage on top.
Next – buckwheat and a teaspoon of salt.
Season with cumin and freshly ground black pepper.
Spread 50 gr. butter, sliced.
Lightly mix the buckwheat butter and cabbage.
Fill everything with hot water, cover with foil and send it to a preheated 180 degree oven for 40 minutes.
After 20 minutes, mix a little, because the top comes out dry. If after another 20 minutes in the baking dish there is water at the bottom, then bake for another 5 minutes, check. If the water remains, we bake further. It all depends on the individual characteristics of your oven
That's it! You can serve! You can't even imagine how cumin and cabbage have decorated the taste of buckwheat!