Prepare vegetables for further processing: wash, cut the cabbage, onions, carrots it is better to grate.

Sausages or sausages, or both, can also add any smoked meat (usually go well with sauerkraut) or different types of meat, in this case, I used sausage, cut into straws or polukruzhochkami - it does not matter, the main thing that is liked, and fry roughly chopped onions.

In a pan with non-stick coating or any other pot with high sides, fry the cabbage and carrots until Golden brown, sprinkle with salt, then simmer with the addition of a small amount of water until tender cabbage leaf.

Add the cabbage fresh tomatoes or tomatoes in their own juice and continue to simmer.

Once our cabbage "came" to the alleged readiness, mix it with sausages, which we fried with onions and add 1-2 tbsp tomato paste or puree. Flavored with spices, put Bay leaf, pepper and simmer for another 5-7 minutes. "Bigos" is ready. Served "bigos", sprinkled with herbs. Bon appetit!