Braised Cabbage with Savory Beef and Tomato Cream Recipe
This hearty Braised Cabbage recipe features tender chunks of marinated beef cooked with softened cabbage, sauerkraut, and a rich tomato-based sauce. The combination of seared beef, sautéed vegetables, and slow braising creates a comforting dish perfect for a satisfying meal that melds tangy and savory flavors with a touch of sweetness.
- Prep Time: 15 minutes plus 4 hours marinating time
- Cook Time: 1 hour 15 minutes
- Total Time: 5 hours 30 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Braising
- Cuisine: American
Ingredients
Scale
Beef and Seasoning
- 1.5 – 2 lb chuck roast beef or top sirloin beef, cut into 1/2 inch thick chunks
- 2–3 Tbsp Montreal Steak Seasoning
Vegetables and Sauerkraut
- 2 medium heads of cabbage (about 20 cups finely chopped), shredded
- 1 cup sauerkraut, well drained
- 1 large onion, diced
- 2 large carrots, grated
Sauce and Cooking Ingredients
- 6 Tbsp olive oil, divided
- 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
- Marinate Beef: Cut the beef into small 1/2-inch thick chunks. Add Montreal Steak Seasoning and place the meat inside a sealed plastic bag. Refrigerate for at least 4 hours or overnight to enhance flavor.
- Soften First Head of Cabbage: Bring a large pot of water to a boil. Stir in shredded cabbage from one head, then turn off the heat. Let the cabbage soak for 30 minutes to soften. Drain well and squeeze out excess water. Transfer to a large mixing bowl.
- Prepare Second Head of Cabbage and Sauerkraut: While the first cabbage soaks, finely shred the second head of cabbage, discarding the core. Add it to the mixing bowl. Drain 1 cup of sauerkraut well and add to the bowl as well.
- Sear Beef: Heat 2 to 3 tablespoons of olive oil in a 6-quart Dutch oven over medium-high heat. Add half of the marinated beef and sear until nicely browned on all sides, without cooking fully through. Work in batches to avoid overcrowding the pan. Add the seared meat to the cabbage mixture.
- Make the Sauce: Using the same pan, add 4 tablespoons of olive oil and sauté diced onion and grated carrots over medium heat until soft, about 7 to 8 minutes. Stir in tomato paste, heavy cream, water, sea salt, brown sugar, and black pepper. Cook for a few minutes until well combined and slightly thickened. Mix this sauce thoroughly into the cabbage and beef bowl.
- Braise Cabbage and Beef: Transfer the entire mixture to a Dutch oven or heavy pot with a tight-fitting lid. Add 2 bay leaves, cover, and cook over medium-low heat for 25 minutes, stirring occasionally to prevent sticking. If the mixture becomes dry or sticks, add 1/4 cup water to maintain moisture.
- Simmer on Low Heat: Reduce heat to low and continue to simmer the covered pot for an additional 45 minutes, stirring every 10 minutes to prevent scorching. Ensure the cabbage becomes tender and the flavors meld beautifully.
Notes
- Marinating the beef overnight enhances the depth of flavor and tenderness.
- Make sure to drain and squeeze excess water from cabbage to avoid a watery final dish.
- Searing the beef in batches prevents overcrowding and ensures proper browning.
- Add water as needed during braising to keep the mixture moist and prevent burning.
- This dish pairs well with mashed potatoes or crusty bread to soak up the flavorful sauce.
- Heavy cream can be substituted with half and half or sour cream depending on preference.
Keywords: braised cabbage, beef stew, comfort food, cabbage recipe, slow cooked beef, hearty dinner
