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May 28, 2012

Braised Cabbage With Beef

4.89 from 26 votes
129 comments

A green and blue bowl with braised cabbage with beef and bread in the background

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Braised Cabbage is fairly cheap and easy. That’s probably why it’s a very typical meal for Ukrainian and Russian people. Oh and it’s fairly tasty too! We grew up on this stuff. This is my husband’s cousin’s recipe.

Thank you Angelina for sharing your culinary expertise! It is the same Angelina who shared her fabulous recipe for Easy Bread Kvas. The preparation of the cabbage is slightly different than the Russian Braised Cabbage with Pork that we posted last year. You can also use top sirloin beef in this recipe. The sirloin is better but chuck roast is a cheaper alternative.

Ingredients for Braised cabbage:

2 Medium Cabbage heads
1.5 – 2 lb of chuck roast beef, or top sirloin beef
2 Tbsp of McCormick Montreal Steak Seasoning

1 large onion, diced
2 large carrots, grated
1 cup of sauerkraut, well drained
3/4 of a 6oz can of tomato paste
1 1/2 Tbsp brown sugar
2 Tbsp heavy cream
1/2 cup water
1 tsp of salt
1/2 tsp of pepper
2 bay leaves
6 Tbsp of olive oil

How to Make Braised Cabbage With Beef:

1. Cut beef into small 1/2″ thick chunks, add steak seasoning, place it in a ziploc bag & leave it in the fridge for 4 hours or overnight.

Beef marinating in a ziplock bag

2. Once the meat is marinated, thinly shred 1 cabbage (discard the core) and place it in a large pot and cover it with boiling water. Let it stand for 30 min.

Two photos one of shredded cabbage on a cutting board and one of it in a pot with water

3. In the mean time shred the second head of cabbage (discard the core) and place it in a large bowl. Drain 1 cup of sauerkraut and add it to a bowl as well.

Two photos one of a jar of sauerkraut and one of it in a bowl

4. After 30 min are up, drain the first cabbage and squeeze out excess water. Add it to the bowl with the rest of the cabbage. Mix well.

Three photos of cabbage mixture for braised cabbage with beef

5. Preheat your skillet to high and add 2-3 Tbsp olive oil. Sear meat on high heat until it’s just browned. Use 2 pans to avoid overloading the pan. If you overload the pan it will cool down and the meat will juice out instead of searing. Add cooked meat to the bowl with cabbage.

Two photos of beef being browned on a skillet

6. Add 4 Tbsp of oil to the same large skillet used to cook meat and saute diced onion and grated carrots until soft (about 7-8 min).

Three photos of diced carrots and onions being sautéed in a skillet

7. Once onions and carrots are done, 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.

Two photos one of tomato paste and one of it being added into skillet with sautéed carrots and onions

8. Place cooked mixture into the bowl with cabbage and mix everything together.

Mixture for braised cabbage with beef being mixed in a large bowl

9. Place mixture in to a Dutch Oven or large pot with tight fitting lid and add 2 bay leafs. Cook over medium heat for 25 min, stirring it a couple times. Switch heat to med/low and set a timer for 45 min, stirring it every 15 min.

A dutch oven with braised cabbage with beef

Braised Cabbage With Beef-1-2

Serve with bread. 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?

Braised Cabbage With Beef

4.89 from 26 votes

Prep Time: 5 hours

Cook Time: 1 hour 30 minutes

Total Time: 6 hours 30 minutes

Author: Natasha of NatashasKitchen.com

Course: Side Dish

Cuisine: Russian, Ukrainian

Keyword: Braised Cabbage With Beef

Skill Level: Medium

Cost to Make: $10-$12

Servings: 6 - 8

Ingredients

2 Medium Cabbage heads
1.5 - 2 lb of chuck roast beef, or top sirloin beef
2-3 Tbsp of McCormick Montreal Steak Seasoning
1 large onion, diced
2 large carrots, grated
1 cup of sauerkraut, well drained
3/4 of a 6oz can of tomato paste
1 1/2 Tbsp brown sugar
2 Tbsp heavy cream
1/2 cup water
1 tsp salt
1/2 tsp of pepper
2 bay leaves
6 Tbsp of olive oil

Instructions

Cut beef into small 1/2" thick chunks, add steak seasoning, place it in a plastic cealed bag & leave it in the fridge for 4 hours or overnight.
Once the meat is marinated, thinly shred 1 cabbage (discard the core) and place it in a large pot and cover it with boiling water. Let it stand for 30 min.
In the mean time shred the second head of cabbage (discard the core) and place it in a large bowl. Drain 1 cup of sauerkraut and add it to a bowl as well.
After 30 min are up, drain the first cabbage and squeeze out excess water. Add it to the bowl with the rest of the cabbage. Mix well.
Preheat your skillet to high and add 2-3 tbsp olive oil. Sear meat on high heat until it's just browned. Use 2 pans to avoid overloading the pan. If you overload the pan it will cool down and the meat will juice out instead of searing. Add cooked meat to the bowl with cabbage.
Add 4 Tbsp of oil to the same large skillet used to cook meat and saute diced onion and grated carrots until soft (about 7-8 min).
Once onions and carrots are done, 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.
Place cooked mixture into the bowl with cabbage and mix everything together.
Place mixture in to a Dutch Oven or large pot with tight fitting lid and add 2 bay leafs. Cook over medium heat for 25 min, stirring it a couple times. Switch heat to med/low and set a timer for 45 min, stirring it every 15 min. Remove from hear and serve with bread and a pickle.

Nutrition Disclosure

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.