In the winter in our latitudes there comes a time sauerkraut. It is considered a national dish

It is believed that the recipe for sauerkraut was brought from China. There is evidence that back in the III century BC, when the workers built the Great wall of China, had dinner cabbage soaked in rice wine. The only thing, it was not white cabbage, and Chinese (pakchoy), or Beijing, which is more like a salad.
In Russia, sauerkraut (or sour) has always been held in high esteem. And still remains a popular product in the cold. Nutritionists believe that it is necessary to include such cabbage in the diet, since it is useful for the digestive system and has a low caloric content (per 100 g — 30 kcal). According to the content of nutrients and vitamins, sour cabbage is ahead of many fresh vegetables and berries, which is especially valuable in winter.
Bigus.
Ingredients: 500 g sauerkraut 500 g fresh cabbage, 2 onions, 1 carrot, 500 g pork, 200 g of boiled beef (you can take ham), 200 g of the hunting sausages, 3 tbsp of tomato paste, sugar, salt, pepper.
Method of preparation: in a cauldron or a pot with a thick bottom fry the onions, cut into small cubes. Grate the carrots on a coarse grater and add to the onion. When the carrots are soft, add there sauerkraut, which must be pre-pressed well, so that there was no brine. Cover and leave to simmer for 20 minutes. Finely chop fresh cabbage, salt and mash with hands to let the juice. Then add stew to sauerkraut. Cut the pork into small pieces and fry in a pan until Golden brown. Then shift to the cabbage, mix well and leave to stew under the lid. After 10-15 minutes, add sugar to taste, salt, pepper,coriander. Tomato paste diluted in a small amount of water and pour into the Bigus. Mix everything and leave to stew for about half an hour. Cut into cubes of beef and sausage circles. Add meat to the Bigus. Stir and leave to simmer for another hour until ready.

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