By eatmundo · September 8, 2026
🇷🇺AI-generated imageSame ingredients, elsewhere in the world
13 matchesDishes from other countries' kitchens, made from the same core ingredients as Bigus. The percentage is the share of ingredients the two recipes have in common.
Fasolia Khadra (Beef and Green Bean Stew)In Egypt · same ingredients· Same technique62%
Turkish White Bean Stew (Kuru Fasulye)In Türkiye · same ingredients62%
Kokkinisto: Hearty Greek Beef in Rich Tomato SauceIn Greece · same ingredients59%
A hearty Russian cabbage and meat stew that defines slow-cooked comfort. It is a robust dish where the long cooking time allows the cabbage to absorb the savory juices of the meat.
According to eatmundo's ingredient comparison, the closest dish to Bigus from another cuisine is Fasolia Khadra (Egypt): the two share 62% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Dice 600g of beef into 3cm cubes and brown them in 2 tbsp oil in a heavy-bottomed pot over medium-high heat until deeply seared.
- 2
Add 2 chopped onions to the meat and sauté for 5 minutes until golden and translucent.
- 3
Thinly shred 500g of cabbage and add it to the pot, stirring well to combine it with the meat and onions.
- 4
Add 2 tbsp tomato paste, 1.5 tsp salt, and 2 bay leaves, then pour in 200ml of water to provide liquid for braising.
- 5
Cover the pot and simmer on very low heat for 90 minutes, stirring occasionally to prevent sticking. If the pot looks dry, add 100 ml of water.
- 6
After 90 minutes, check that the meat is tender and the cabbage is soft. If the meat is still firm, keep simmering covered for another 15 to 30 minutes, adding a little water if needed. Season with 1 g black pepper, adjust the salt to taste, remove the bay leaves and serve.
Frequently Asked Questions
What is Bigus?
Bigus is a traditional Russian stew primarily made of cabbage and meat. It is a hearty, long-simmered dish that is a staple of Slavic home cooking, often consumed during the winter months for its warmth and satisfaction.
Is Bigus the same as sauerkraut stew?
While some versions use sauerkraut for a tangy flavor, many authentic Russian versions use fresh white cabbage, resulting in a sweeter, more mellow stew.
What kind of meat works best?
Beef is traditional, but many cooks use a combination of pork and beef or even smoked sausage for extra depth of flavor.
Why does it need to cook so long?
The long cooking time allows the cabbage to fully soften and break down, absorbing the savory juices of the meat and the aromatics, which defines the dish's texture.
Can I add potatoes?
Yes, many Russian home cooks add cubed potatoes in the last 20 minutes of simmering to make it a complete, one-pot meal.
🇷🇺AI-generated image
