Cabbage stew with beef, pear and dried plums is a simple Christmas meat dish. How to prepare cabbage stew? Discover an easy recipe for beef bigos!
Cabbage stew with beef, pear and dried plums is an easy-to-prepare Christmas dish, perfect as a standalone meal or served with various sides like bread, potatoes, or salads (especially those containing pickled cucumbers). It always tastes great. A hearty meal with a rich flavor, this bigos is ideal for festive dining, whether it's for breakfast, lunch, or dinner.
We can't imagine the holidays without bigos, and we prefer it simple and quick to make. It's advisable to make bigos a bit earlier as it tastes best after a day or two.
How to make bigos with meat and fruits? Discover a simple recipe for cabbage and fruit bigos!
Ingredients
Method
- Soak the mushrooms in a pot of boiling water for 15-20 minutes. Meanwhile, start preparing the other ingredients: Peel and finely chop the onion. Wash, dry, and finely chop the cabbage. Wash the pear, peel, and grate (excluding the core). Finely chop the plums. Clean and cut the beef into smaller pieces. Cook the mushrooms in the same water until soft, approximately 10-15 minutes. Once cooked, drain and chop the mushrooms.
- In a separate pot, heat the oil. Add onion and sauté for a few minutes, stirring occasionally.
- Add the beef and fry until it loses its raw color, stirring occasionally.
- Then add the cabbage, mushrooms, pear, plums, and bay leaf. Season with salt and pepper. Mix well.
- Add water (enough to cover the contents of the pot by a few centimeters). Bring to a boil and then simmer on low heat for about 2 hours, until the beef is tender and shreds easily. Stir occasionally and add more water if needed. If there's excess water towards the end, increase the heat to evaporate it, stirring continuously. Taste and adjust seasoning with salt and pepper if necessary.
- Serve hot or cold.
