Ingredients

• Vegetable oil
• 4 small onions, chopped
• 4 cloves of garlic, sliced
• 1 tbsp cumin, crushed
• 1 tbsp ground chipotle
• 1 tsp pepper
• 750 grams of ground chicken (about 1.5 pounds)
• 1/2 head of cabbage, shredded
• 2-3 cups boiling water
• About 1 tsp salt

Pour vegetable oil into frying pan. Add onions. When they are almost translucent, add garlic. Cook for a minute. Add cumin, chipotle and pepper. Cook for a minute. Add chicken. Fry till done, stirring and breaking up into reasonable bite size. Add water and salt. Add cabbage. Bring to a slight boil, cover, and cook until the cabbage is soft. Remove from stove. Serve.

For the chipotle I used ground chipotle powder I had found at Cost Plus (World Market). Awesome. A tablespoon of that stuff gave the dish a bite, despite the fact that the chipotle had sat on the shelf for a year.

The ground chicken I used was made from breast meat, which is nearly fat free. It meant the broth was kind of boring. Next time I'll through in a bouillon cube.

Notes: Properly speaking, bigus is made with both fresh cabbage and sauerkraut, some kind of meat, and often has prunes added, but people in Russia sometimes fudge and call any nondescript mix of meat and cabbage bigus, so that's the name I'm giving this dish.