Braised Cabbage Recipe
This Braised Cabbage recipe warms you from the inside out. It’s a classic Eastern European recipe with tender bites of beef and shredded cabbage simmering in a savory mix of vegetables and spices. I grew up eating this, and it’s particularly good served with crusty bread and pickles for an easy, crowd-favorite dinner.
Braised Cabbage with Beef
Braised Cabbage is fairly cheap and easy to make and serve, which is probably why it’s so popular generation after generation. I grew up eating my mom’s braised cabbage, and to this day, I still find it one of the most comforting dishes, because it uses simple, humble ingredients, but the flavors are so satisfying, not to mention the fall-apart tender morsels of beef. It also keeps well and reheats beautifully.
The inspiration for this recipe came from my husband’s cousin Angelina, who also shared her fabulous recipe for Easy Bread Kvas. This is so hearty and delicious, especially paired with a slice of Sourdough Bread and pickles on the side (a weird and wonderful combination).
Braised Cabbage Ingredients
The simple ingredients in this braised cabbage recipe mean it’s easy to make, but you won’t believe the flavors!
- Cabbage – You can buy pre-shredded or use two medium heads. I prefer green cabbage for its milder flavor.
- Beef – the recipe calls for chuck roast beef, but you can use top sirloin beef or substitute the beef – like I did with my Braised Cabbage with Pork.
- Steak Seasoning – my favorite is Montreal Steak Seasoning, but you can use a different brand if you prefer, or just season with salt and pepper.
- Vegetables – diced onions and grated carrots add depth and aroma.
- Sauerkraut – drain well. Try my Homemade Sauerkraut or store-bought versions. It’s the secret ingredient to the best braised cabbage!
- Sauce Ingredients – tomato paste, brown sugar, heavy cream, salt, pepper, bay leaves, and olive oil.
How to Make Braised Cabbage With Beef
Braised cabbage comes together in a large pot on the stove and then simmers away until tender and flavorful.
- Marinate – in a zip-top bag, mix beef (cut into 1/2″ pieces) with steak seasoning and refrigerate for 4 hours or overnight.
- Boil a large pot of water, and then shred and stir in 1/2 of the cabbage (1 head). Turn off the heat and soak for 30 minutes then drain and squeeze out any extra water and transfer to a large mixing bowl.
- Shred the second head of cabbage and add to the mixing bowl along with the drained sauerkraut and mix to combine.
- Sear the beef – Brown the beef chunks in batches in a 6qt Dutch oven on medium-high heat until a slight crust has formed, but don’t worry about cooking through, since it will cook with the braised cabbage. You may need to use two pans. And then, add the browned meat to the cabbage mixture.
- Make the Sauce – saute the onion and carrot in the skillet until softened. Add tomato paste, heavy cream, brown sugar, salt, pepper, and water to the pan, let it cook, and then add the veggie mixture to the cabbage, and toss to combine.
Pro Tip:
It’s important to cook the beef in 2 batches; otherwise, the pan will cool too quickly, causing the beef to steam cook instead of getting a good sear. Steam cooking will result in tough beef.
- Cook – Transfer the cabbage mixture to the Dutch oven and add bay leaves. Cover with a tight-fitting lid and cook on medium-low for 25 minutes, stirring a few times to prevent sticking (add 1/4 cup of water if needed). Then lower the heat to low and cook for 45 minutes, stirring every 15 minutes. Remove bay leaves and then serve. Note: A Dutch oven is ideal for braised cabbage because it has a heavy bottom for even cooking that is less prone to scorching.
To Serve Braised Cabbage
Traditionally, braised cabbage is served with bread, like my No-Knead Bread or Dutch Oven Bread, or Soft Dinner Rolls, and a pickle (of course). What is it with our fascination with pickles? And what Russian or Ukrainian person doesn’t have a can of pickles in the fridge at all times?
It’s a hearty meal on its own, but you can also serve it alongside Mashed Potatoes, Rice, or a slice of Cornbread (try this homemade recipe, you won’t be disappointed!)
Everything about this braised cabbage with beef is so comforting, with good-for-you veggies, tender beef, and all the flavor that develops as it simmers. I’ll never get tired of this classic braised cabbage recipe.
Braised Cabbage
Ingredients
Method
- Marinate beef – Cut beef into small 1/2" thick chunks, add steak seasoning, place it in a plastic sealed bag & leave it in the fridge for 4 hours or overnight.
- Boil a large pot of water and stir in 1 head of shredded cabbage. Turn off the heat and let it sit 30 minutes to soften, then drain and squeeze out excess water and transfer to a large mixing bowl.
- Shred Second Cabbage -While the first cabbage soaks, finely shred the second head of cabbage (discard the core) and place it in the mixing bowl. Drain 1 cup of sauerkraut and add it to the bowl as well.
- Sear beef – Meanwhile, set a 6 qt Dutch oven over medium-high heat and add 2 to 3 Tbsp oil. Add half of the beef and sear until browned on all sides. Don’t worry about cooking it through, and cook in batches to avoid overcrowding the pan*. Add cooked meat to the bowl with cabbage.
- Make the sauce – Add 4 Tbsp of oil to the same large skillet used to cook meat and sauté diced onion and grated carrots until soft (about 7-8 min). Add 3/4 can of tomato paste, 2 tbsp of heavy cream, 1/2 cup of water, 1 tsp of salt, 1.5 Tbsp of brown sugar, and sprinkle with some black pepper. Mix well and let it cook for a few minutes. Mix it into the cabbage mixture.
- Braise cabbage – Transfer the mixture to a Dutch oven or heavy pot with a tight-fitting lid and add 2 bay leaves. Cover and cook on medium-low heat for 25 minutes, stirring a few times to prevent scorching the bottom. If the mixture seems dry while cooking or is sticking to the bottom, add 1/4 cup of water. Reduce the heat to low and continue to simmer covered for 45 minutes, stirring every 10 minutes to prevent scorching the bottom.
