Bigus (or bigos) is an Eastern European dish of sauerkraut with meat. Of cooking options a lot, exactly two ingredients -- a cabbage and meat. I make it with sauerkraut and pork. Although I remember a time when we Bigus was considered to be necessarily correct to cook with sausages). Perfectly combined with mashed potatoes.
Onions cut into small half rings, celery stalk into several large pieces and together with cabbage simmer in a pan, under the lid, 20 minutes on low heat. If there is also brine, then add it, if not-pour a little water.
Boil potatoes in "uniform".
Pork cut into medium cubes (see 1.5), RUB with salt and pepper and fry in oil on high heat, until half-cooked for 10 minutes.
Combine vegetables and meat in a patch or pan with a thick bottom, add spices to taste (Bay leaf, pepper, sweet peas). Add tomato paste, stir, cover and simmer for 40-50 minutes.
Ten minutes before the Bigus is ready, add finely chopped greens to it.
Boiled potatoes clean, milk is heated in a bowl, but not to a boil, simultaneously dissolving the butter in it. With a potato masher mash the potatoes, gradually adding milk, until the usual consistency of mashed potatoes)
Spread on a plate of Bigus, mashed potatoes, sprinkled with fresh chopped herbs and vegetables. Bon appetit!