Introduction

Braised cabbage is a comforting and flavorful dish that combines tender cabbage with savory beef and a rich tomato-based sauce. This hearty recipe is perfect as a main course or a satisfying side, offering a delicious way to enjoy cabbage with a twist. It’s a great choice for home cooks wanting something nourishing and easy to prepare.

A blue pot filled with cooked mixture of shredded cabbage and chunks of browned meat, all coated in a warm, orange-tinted sauce with some visible shredded carrots, resting on a black cloth over a white marbled surface; a wooden spoon lies on top of the food, partially submerged toward the center, showing the texture of the meat and vegetables. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 – 2 lb chuck roast beef (or top sirloin beef)

2-3 Tbsp Montreal Steak Seasoning

2 medium heads of cabbage (20 cups finely chopped)

1 cup sauerkraut (well drained)

6 Tbsp olive oil (divided)

1 large onion (diced)

2 large carrots (grated)

4.5 oz tomato paste (3/4 of a 6-oz can)

1 1/2 Tbsp brown sugar

2 Tbsp heavy cream (or half and half, or sour cream)

1/2 cup water (plus more as needed)

1 tsp fine sea salt

1/2 tsp freshly ground black pepper

2 bay leaves

Instructions

Step 1: Cut the beef into small 1/2-inch thick chunks. Toss with Montreal Steak Seasoning, place in a sealed plastic bag, and marinate in the fridge for 4 hours or overnight for best flavor.

Step 2: Bring a large pot of water to a boil and stir in one head of shredded cabbage. Turn off the heat and let the cabbage soften for 30 minutes. Drain and squeeze out excess water, then transfer to a large mixing bowl.

Step 3: While the first cabbage soaks, finely shred the second head of cabbage (discard the core) and add it to the mixing bowl. Drain the sauerkraut well and add it to the bowl as well.

Step 4: Heat 2 to 3 tablespoons of olive oil in a 6-quart Dutch oven over medium-high heat. Add half of the beef pieces and sear until browned on all sides, working in batches to avoid overcrowding. The beef doesn’t need to cook through at this stage. Transfer the browned beef to the cabbage bowl.

Step 5: Add 4 tablespoons of olive oil to the same Dutch oven or skillet. Sauté the diced onion and grated carrots until soft, about 7 to 8 minutes. Stir in tomato paste, heavy cream, water, salt, brown sugar, and black pepper, and cook for a few minutes until well combined. Pour this sauce into the cabbage and beef mixture and stir to combine.

Step 6: Transfer the entire mixture to a heavy pot or Dutch oven. Add the bay leaves, cover with a tight-fitting lid, and cook over medium-low heat for 25 minutes, stirring occasionally to prevent sticking.

Step 7: Check the moisture level as it cooks. If the mixture appears dry or starts sticking to the bottom, add 1/4 cup of water. Reduce heat to low and continue to simmer, covered, for another 45 minutes, stirring every 10 minutes to avoid scorching.

Tips & Variations

For a vegetarian version, omit the beef and use vegetable broth with smoked paprika for a smoky flavor.

Add a pinch of red pepper flakes for a subtle heat boost.

Use sour cream instead of heavy cream for a tangier sauce.

Make sure to squeeze out as much water from the soaked cabbage as possible to avoid a watery dish.

Serve with crusty bread or mashed potatoes for a complete meal.

FAQs

Can I use a different cut of beef for this recipe?

Yes, top sirloin or other stewing cuts work well. The key is to use beef that will become tender with slow, moist cooking.

Is it necessary to marinate the beef overnight?

Marinating overnight improves flavor, but if short on time, marinating for at least 4 hours is sufficient to impart good taste.

Dinner

Braised Cabbage with Savory Beef and Tomato Cream Recipe