Description
This Braised Cabbage recipe is a hearty and flavorful dish featuring tender marinated beef, softened cabbage, and a rich tomato-based sauce. The cabbage is softened by boiling and then braised together with seared beef and a savory sauce made from sautéed onions, grated carrots, tomato paste, and a touch of cream. This comforting recipe is perfect for a wholesome family meal, delivering tender meat and deeply flavored cabbage in under two hours.
Ingredients
Beef and Seasoning
- 1.5 - 2 lb chuck roast beef (or top sirloin beef), cut into 1/2" thick chunks
- 2-3 Tbsp Montreal Steak Seasoning
Cabbage and Sauerkraut
- 2 medium heads of cabbage (about 20 cups finely chopped)
- 1 cup sauerkraut, well drained
Sauce and Cooking
- 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
- Marinate Beef: Cut the beef into small 1/2" thick chunks and season evenly with Montreal Steak Seasoning. Place the seasoned beef in a sealed plastic bag and refrigerate for at least 4 hours or overnight to allow the flavors to penetrate.
- Soften First Cabbage: Boil a large pot of water, then add one head of shredded cabbage. Turn off the heat and let the cabbage soak for 30 minutes to soften. Drain thoroughly and squeeze out excess water. Transfer the softened cabbage to a large mixing bowl.
- Prepare Second Cabbage and Sauerkraut: While the first cabbage soaks, finely shred the second head of cabbage, discarding the core. Add this shredded cabbage to the mixing bowl. Drain 1 cup of sauerkraut well and add it to the bowl to combine with the cabbage.
- Sear Beef: Heat a 6-quart Dutch oven over medium-high heat and add 2 to 3 tablespoons of olive oil. Add half of the marinated beef in a single layer and sear until browned on all sides, not worrying about cooking through. Cook in batches if needed to avoid overcrowding the pan. Once browned, transfer the beef to the bowl with the cabbage mixture.
- Make the Sauce: Using the same Dutch oven or skillet, add the remaining 4 tablespoons of olive oil and sauté the diced onion and grated carrots until soft, about 7-8 minutes. Stir in tomato paste, heavy cream, water, salt, brown sugar, and freshly ground black pepper. Cook for a few minutes, allowing the flavors to meld. Then mix this sauce thoroughly into the cabbage and beef mixture.
- Braise Cabbage and Beef: Transfer the combined mixture into a Dutch oven or heavy pot with a tight-fitting lid. Add 2 bay leaves and cover. Cook over medium-low heat for 25 minutes, stirring occasionally to prevent sticking or scorching. If the mixture seems dry or sticks to the bottom, add 1/4 cup water as needed. After 25 minutes, reduce heat to low and continue to simmer, covered, for 45 minutes. Stir every 10 minutes to avoid scorching, allowing the cabbage and beef to become tender and flavorful.
Notes
- Marinating the beef overnight enhances the flavor significantly but 4 hours is sufficient if pressed for time.
- If the cabbage mixture dries out during braising, add small amounts of water to maintain moisture and prevent burning.
- You can substitute heavy cream with half and half or sour cream according to preference.
- For a spicier version, add crushed red pepper flakes when sautéing onions and carrots.
- Serve with crusty bread or mashed potatoes to soak up the flavorful sauce.
- Prep Time: 20 minutes (plus 4 hours or overnight for marinating)
- Cook Time: 1 hour 35 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
