🇷🇺 Russia · Food
Bigus
By eatmundo · September 8, 2026
🇷🇺 RUAI-generated imageA 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.
Ingredients
check them off as you prepareHow 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 45 minutes, stirring occasionally to prevent sticking.
- 6
After 45 minutes, check if the meat is tender and the cabbage is soft, then adjust seasoning with salt and pepper to taste before serving.
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.
🇷🇺 RUAI-generated imageMundo Match
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