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Braised Cabbage With Beef

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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.

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.

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.

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.

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.

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).

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.

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

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.

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

4.94 from 16 votes
Prep Time: 5 hours
Cook Time: 1 hour 30 minutes
Total Time: 6 hours 30 minutes
Author: Natasha of NatashasKitchen.com
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 of salt
  • 1/2 tsp of pepper
  • 2 bay leaves
  • 6 Tbsp of olive oil

Instructions

  1. 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.
  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.
  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.
  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.
  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.
  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).
  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.
  8. Place cooked mixture into the bowl with cabbage and mix everything together.
  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. Remove from hear and serve with bread and a pickle.

 

natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Katie
    June 20, 2019

    Amazing recipe, I’m glad I could find this since I have a bunch of cabbage I’m harvesting from my garden and needed to make something yummy with it, definitely is a plus that it freezes easily! My personal preference is that I cook my beef almost to perfection before I add the cabbage in bc I love my beef extra tender! In step #9 of print out menu “remove from hear” should be “heat” Reply

    • Natashas Kitchen
      June 20, 2019

      Thank you Katie! I’m so happy you enjoyed this recipe! Reply

  • Daniel
    April 29, 2019

    What an amazing and healthy dish, thank you!

    I made it without the cream to keep it dairy free, and it came out amazing. I did add a drop of vinegar to add a bit of acidity to complement the meat and salty sauerkraut.

    Quick question, why does the recipe call for one softened and one raw cabbage? Why not soften (or not) it all? Reply

    • Natashas Kitchen
      April 29, 2019

      Hi Daniel, It’s the way I was instructed to make it. 😉 I think it’s to keep the textures more interesting, Otherwise, it might get a little soggy. Reply

  • Emily
    March 23, 2019

    My family Really like this recipe but we like it better with no tomato. Reply

    • Natashas Kitchen
      March 23, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Laura
    March 22, 2019

    Hi Natasha,

    Thank you for all the wonderful recipes.
    I love the bowls in this recipe! Any chance do you remember where you purchased them?

    Thank you in advance!
    Laura Reply

    • Natasha
      March 24, 2019

      Hi Laura, I’m so glad you are enjoying our recipes. It has been awhile since I purchased those but I believe they were from Cost Plus World Market. Reply

  • Shaia
    December 28, 2018

    My boys love this dish, as we make it often as part of our Russian Christmas spread to honor their heritage/adoption. My question while I’m getting mentally prepared for another year of cooking, is have you tried this dish in an Instapot to save time? Curious minds, thanks! Reply

    • Natashas Kitchen
      December 28, 2018

      I have not but that is a great idea! If you experiment with that I would love to know how you like that! Reply

  • Natalia
    March 27, 2018

    Could purple cabbage be used? Reply

    • Natasha
      natashaskitchen
      March 27, 2018

      Yes, purple cabbage can be used as well 😀 Reply

  • Jeremy W
    March 5, 2018

    Sorry, I just made this and the steak seasoning was a total Sabaka! The cabbage was good, the dough was a pain since it was so wet (i made Пирожок and it was tasty). There has to be more authentic seasoning, garlic and dill maybe? I don’t know but the steak seasoning was bad. Reply

    • Natasha
      natashaskitchen
      March 6, 2018

      Hi Jeremy, I haven’t had that experience using steak seasoning and I am always happy to help troubleshoot. It’s best to let the beef marinate per the recipe (the longer the marinating time, the richer the flavor). You could add garlic and dill if you prefer – that should still work great. Reply

  • Victoria
    December 18, 2017

    Hi, Natasha!

    If I use this recipe as the filling for your savory baked piroshki recipe, will I have lots of filling left over? Reply

    • Natasha
      natashaskitchen
      December 18, 2017

      Hi Victoria, I never measured how much was leftover but I’m guessing you will have about half or maybe a little less than half left over if you do the full batch of baked piroshki with braised cabbage. Reply

  • Emily
    July 15, 2017

    Hi Natasha😊 I absolutely love this cabbage recipe – I have made it on countless occasions and it is FANTASTIC! I was wondering if it might be possible to freeze the leftovers – since my mom and I are the only cabbage lovers in my family, the quantity this recipe makes can be a bit overwhelming! I noticed that your cabbage roll recipe was freezer-friendly – do you think I could do the same with this recipe? Reply

    • Natasha
      natashaskitchen
      July 15, 2017

      Hi Emily, I haven’t tried freezing this particular recipe but I do think you could freeze portions of this without issues. All of the ingredients are freezer friendly :). Reply

      • Emily
        July 15, 2017

        Awesome!! I do plan on using some of the leftovers for piroshki – I’m already so pumped to start cooking! 🙂 Reply

  • Irina
    November 21, 2016

    This recipe is awesome! It was my first time making anything like this and it came out perfect! Huge hit at our house, even with my mom who can be a tough critic (like a typical Russian mom ha ha). I was wondering though, what is the purpose of soaking cabbage in boiling water? Reply

    • Natasha
      natashaskitchen
      November 21, 2016

      Thank you for the great review Irina! The purpose of soaking the cabbage helps to remove any bitterness in cabbage, also helps to better fit in the pot. Reply

  • Inna
    November 17, 2016

    Made this yesterday and it was delicious ! Thank you for such a yummy recipes 🙂 Reply

    • Natasha
      natashaskitchen
      November 17, 2016

      I’m so glad you enjoyed it! 🙂 Reply

  • Julia
    September 24, 2016

    Hey Natasha, We love this recipe. Thank you for sharing it.
    Btw where did you get those beautiful ramekins/oven dishes?? They are sooo cute. Reply

    • Natasha
      natashaskitchen
      September 24, 2016

      You are welcome Julia, I’m glad you like the recipe 😄. I purchased these dishes/ramekins at Cost Plus World Market. Reply

  • Ksenia
    March 13, 2016

    I cooked this one in the same pan (the metal pan you have listed in the beginning) and never transferred it to the Dutch Oven and it turned out beautiful! Full of flavor and taste. I also added some paprika, chili powder, dill and parsley and it turned out awesome! Thank you so much for a great recipe once again! 🙂 Reply

    • Natasha
      natashaskitchen
      March 13, 2016

      Ksenia, I’m so happy you enjoyed that. Thank you for sharing that with us and nice job improvising 😀. Reply

      • Patrick
        September 12, 2016

        Hello from South Africa !
        I have a lady-friend in Russia, and when I looked up her town on the internet i came upon some lovely Russian recipes.
        I have gone a few times to your site, and am wondering if you have any more recipes that are similar to piroshky, or small pies with meat or other fillings.
        Thanks for the YUMMMMMMYrecipes ! Reply

  • julia
    November 20, 2015

    If I was to put this in the slow cooker would steps 1 through 10 be the same? Thanks! Love your recipes! Reply

    • Natasha
      natashaskitchen
      November 20, 2015

      Hi Julia, I haven’t tried this one in the slow cooker so I can’t guarantee the results or advise you on how long to slow cook it. Are you planning to cook it in the pot and keep it warm in the slow cooker or just complete steps 1-8 and then slow cook it? Either way would probably work. You may have to stir a couple times if using a slow cooker though so it doesn’t scorch to the sides. Reply

      • julia
        November 22, 2015

        Thanks! Yes I’ll try to cook it in the slow cooker and then leave it to warm. I’ll make sure to stir it often. Thanks for your help! Reply

      • Valentina
        January 30, 2016

        HI Natasha, I’ve previously made a similar braised cabbage meal in a crock pot -low setting over night, and the cabbage was really overcooked and turned brown, wasn’t too pretty or tasty. Just an fyi.
        Planning to try this one soon by the recipe, thanks for all of your hard work! Reply

        • Natasha
          natashaskitchen
          January 30, 2016

          Thank you for sharing that with me Valentina and you are welcome 😀. Reply

  • Andrew
    August 26, 2015

    Great recipe! I only used one head of cabbage, which still ended up being quite a lot so I didn’t use all of it, but it came out pretty delicious. Now I have a lot left over for making piroshki with! Reply

    • Natasha
      natashaskitchen
      August 26, 2015

      Andrew, thank you for the great feedback, and the thought of piroshki with cabbage is mouthwatering :D. Reply

  • August 21, 2015

    This is excellent. I followed the recipe except for making my own steak seasoning–3 TBs. Meat was marinated overnight, and was not at all over-seasoned as I feared. I also sweated the cabbage down a little, then cooked everything in a 325 oven for 1 hour. Delicious! Re the amount of cabbage, I used 1 1/2 heads totaling about 3 pounds, and I found this amount to be perfect. I think a sour cream garnish would be great with this. Reply

    • Natasha
      natashaskitchen
      August 21, 2015

      I’m so glad you enjoyed the recipe! 🙂 Now I’m craving it too! 😉 Reply

  • Meiling
    July 19, 2015

    I used 2 LBs of “beef for stew” and it took me more than 2 hours to cook it to fork tender. The 45 minutes specified in the recipe was not working for me. I also cut down to 1 head of cabbage, and there was a lot of cabbage. Reply

    • Natasha
      natashaskitchen
      July 19, 2015

      Hi Meiling, stew meat is usually a tougher cut of meat so it takes longer to cook it. I think you’d have better results with the chuck or sirloin per the recipe. The cabbage shrinks down quite a bit as it cooks and wilts, but you can use less if you want a smaller portion. Cabbage sizes vary widely also – a large cabbage can be the same as 2 smaller ones.  Reply

  • Chunette
    June 28, 2015

    I love your recipes i learned a lot,, thanks to you Miss, Natasha.. Reply

    • Natasha
      natashaskitchen
      June 29, 2015

      Thank you for your sweet comment and you are welcome :). Reply

  • Diana
    October 28, 2014

    Is it okay to use the russian style sauerkraut, I have a bunch of it in my fridge and if so, how much would I need to use Reply

    • Natasha
      natashaskitchen
      October 28, 2014

      Yes, it is ok. Just use the same amount. Reply

  • liliya nozdratenko
    October 9, 2014

    very delicious!!! Reply

    • Natasha
      natashaskitchen
      October 9, 2014

      Thank you so much 🙂 Reply

  • liliya nozdratenko
    October 4, 2014

    Hey natasha I was wondering if I can make this braised cabbage without marinating the meat with the seasoning? If yes, then do I need to add salt to the beef ? And do I still need to put it in fridge for 4 hours ? Reply

    • Natasha
      natashaskitchen
      October 4, 2014

      The steak seasoning gives the meat really good flavor as well as marinating it for at least 4 hours. We used to marinate the meat even overnight for even tastier results. You can marinate for less time and still have a good braised cabbage but you won’t have the same depth of rich flavor that marinating would bring. Also, you definitely at least want to season the meat with salt and pepper or it will be pretty bland. Reply

  • Emily
    July 21, 2014

    Hi Natasha! Your website is amazing!!! I am fascinated by the Russian culture and as a self-proclaimed foodie, I’ve been searching everywhere for authentic Russian dishes – I could spend hours looking at all of your recipes! Since this is my first time making this dish, is there any way I could scale it down to serve maybe 3 or 4 people? If I use only one cabbage, do I have to halve the rest of the ingredients, or do I follow the recipe as written? Thanks!! Reply

    • Natasha
      natashaskitchen
      July 21, 2014

      I would cut everything in half and just follow the recipe. I haven’t tested it with half of the ingredients to tell you the exact times, but every step will go slightly faster and the final cooking time might be 5 minutes less. Enjoy and welcome to the blog! 🙂 Reply

  • olga
    January 26, 2014

    Just a random question: do you use this steak seasoning in any other recipes on your blog? just want to know how much of it yo buy 🙂 Reply

    • Natasha
      natashaskitchen
      January 27, 2014

      I don’t use it a lot during winter but tend to use it more during summer months when barbecuing :). Reply

  • Cindy
    January 18, 2014

    Wow! This was really good! I made it as printed but made the mistake of using the “spicy” Montreal steak seasoning and although we love spicy food, IT.WAS.HOT!! I’m wondering if it got spicier because I marinated it before bedtime and pulled it out of the fridge the next evening as I was preparing the meal? Anyway, in an effort to tone down the heat, I served this over rice and topped with Fage 0% Nonfat Greek Yogurt. The yogurt really helped and the rice stretched the meal even further making it even more economical. Lots of great left overs that were enjoyed with rave reviews! Thank you so much for a filling, satisfying new recipe that will go into our rotation. Oh, almost forgot to mention…once I cooked everything for the first 25 minutes, the meat seemed tough even though it was a nice roast. So I simply put everything in the crock pot and cooked it on low for five hours. That seemed to do the trick…it was sooo tender and moist. Just took a little extra time, but it was well worth the wait. Reply

    • Natasha
      natashaskitchen
      January 20, 2014

      Cindy, I’m glad you like the recipe and a great job on improvising. Crock pot really does wonders with the meat :). Reply

  • Inna
    January 8, 2014

    Cooked this for dinner and it was so good! My girls love anything with cabbage. Even my husband who is not fan of cabbage liked it! Thank you Natasha! Reply

    • Natasha
      natashaskitchen
      January 8, 2014

      That’s awesome! I’m so glad you all liked it 🙂 Reply

  • Tzefanyah
    January 7, 2014

    Tried this one for the first time tonight — loved it! My husband said it reminded him of a dish his Finnish Grandmother used to make. I didn’t have the seasoning you suggested for the meat, so I made my own concoction of salt, pepper, cayenne, garlic powder and paprika, which worked just fine. Thank you for sharing this — I foresee this will become part of the regular fare at our house! Reply

    • Natasha
      natashaskitchen
      January 7, 2014

      Thank you for great review and great job on improvising :). Reply

  • Tina
    January 2, 2014

    i do it the same way except instead of heavy whip cream i add sour cream. Love this stuff…grew up on it too:) Reply

    • Natasha
      natashaskitchen
      January 2, 2014

      Oooh sour cream sounds like a nice add-in 🙂 Reply

  • Robbin
    November 7, 2013

    Sooooo good. I made this exactly as written except i cooked it in a covered roasting pan in the oven at 350F for an hour, instead of a dutch oven on top of stove, and it came out perfect. The only reason I cooked it in the roasting pan instead of dutch oven on top of the stove was because my dutch oven would have been so full i know that stirring it every 15 minutes was going to be a pain. Using the roasting pan, i only stirred it once. There was no scorching and no problem with too much juice, as mentioned by other reviewers. The meat (chuck roast) was tender, tender, tender. Thank you Natasha, for posting a fabulous recipe. Reply

    • Natasha
      natashaskitchen
      November 7, 2013

      That’s awesome to know that it works so well in the oven. I will definitely try that next time. Thank you so much for sharing! Reply

  • Галина
    October 6, 2013

    Вкусняшка!!! Спасибо Наталья:) Reply

    • Natasha
      natashaskitchen
      October 7, 2013

      Yes!! So happy you liked it 🙂 Reply

  • Mickca
    September 26, 2013

    THANK YOU!!!! My fiancé is Ukrainian & I am Black I would like to say first. So needless to mention cultural difference 😉 I made this тушенную капусту с мясом for him and he is very proud as am I smiling from ear to ear eating this delicious dish. Thank you again I look forward to trying new things (for me) in our kitchen. Reply

    • Natasha
      natashaskitchen
      September 26, 2013

      Awww that’s awesome! I’m so happy you both enjoyed the braised cabbage. Now I’m smiling too 🙂 Thanks Mickca! Reply

  • Katie
    September 15, 2013

    I did that last week. Turned out great. 🙂 Reply

    • Natasha
      natashaskitchen
      September 15, 2013

      🙂 Reply

  • Roxanne
    August 31, 2013

    Made this a couple days ago and it turned out AMAZING! Thank you so much! My husband and brother said it was one of the best тушеная капуста they have every tried 🙂 My extra picky sister-in-law couldn’t get enough of it either. Just a side note, it seems like it makes a ton when you’re preparing all the ingredients, but the cabbage definitely reduces by the end. Reply

    • Natasha
      natashaskitchen
      August 31, 2013

      Great, you are very welcome Roxanne, this is music to my ears :). Reply

  • Juliya
    August 2, 2013

    Hi, I want to make this and was wondering if the brown sugar is reeeeally needed. Will the taste be much different without the sugar? I only use stevia as my sweetner. Thanks Reply

    • Natasha
      natashaskitchen
      August 3, 2013

      You can omit brown sugar, it would still taste great :). Reply

  • July 22, 2013

    Love this Recipe!!! Reply

  • Alina
    July 12, 2013

    I was wondering if I have to soak the meat in cold water a couple of hours
    Before marinated it or cooking the meat? Reply

    • Natasha
      natashaskitchen
      July 12, 2013

      It’s really not necessary for this recipe. Reply

  • May
    July 2, 2013

    Is there any reason why you only put boiling water over half amount of the cabbage? Reply

    • Natasha
      natashaskitchen
      July 2, 2013

      It’s the way I was instructed to make it. 😉 I think it’s to keep the textures more interesting, Otherwise it might get a little soggy. Reply

  • Alina D
    February 7, 2013

    hey! is it ok if i use saurkraut with wine? Reply

    • Natasha
      natashaskitchen
      February 8, 2013

      I never tried that version before so can’t really turn out. Let me know how it turns out if you give it a try. Reply

  • Sveta
    December 12, 2012

    Natasha, Thank You so much for this recipe! It is the BEST braised cabbage recipe I’ve ever tried…hands down! I’ve made it about 5 times already…in the past 3 weeks…and I keep getting more requests for it! Thank You! Reply

    • Natasha
      natashaskitchen
      December 12, 2012

      That’s awesome! And thank you 🙂 Reply

  • Valya
    November 20, 2012

    This receipe looks great! I have one question, in what part of the store can i find sauerkraut? Reply

    • Natasha
      natashaskitchen
      November 20, 2012

      Try looking near the pickles and canned vegetables. Reply

  • Alina
    October 22, 2012

    Thank you! Awesome receipe…it took me some time to mix it 🙂 was soo much cabbage! It turned out very good!!! Reply

  • Alina Borodin Dubinets
    September 27, 2012

    Hi Natasha! How much does this recipe make?
    I want to make a small portion for me as I wife and my husband how much can I make? Reply

    • Natasha
      natashaskitchen
      September 27, 2012

      One medium cabbage makes good dinner for two, plus leftover for one. I hope this helps 🙂 Reply

  • Alina Borodin Dubinets
    September 27, 2012

    My new last name is actually Dubinets lol Reply

  • Kimberly
    September 19, 2012

    Hi! I just wanted to say thank you for posting this recipe! I spent some time in Russia and this was one of my favorite dishes. I have been searching for this recipe for months and you replicated my memory perfectly! Reply

    • Natasha
      natashaskitchen
      September 20, 2012

      Welcome to the site Kimberly, I’m so glad that you found what you been looking for 😀 Reply

  • Viktoria
    September 13, 2012

    Wow this looks delicious, I’m so excited to make this for my husband, thank you Natasha for sharing this recipe, and I love how you have pictures, that helps me a lot, I love your website and your family is just adorable! Reply

    • Natasha
      natashaskitchen
      September 13, 2012

      Your comment just reminded me to make this again soon 🙂 my son loves this recipe. Reply

  • Alla
    July 20, 2012

    I made it a couple of days ago and it come out Delicious 🙂 Only thing is that I didn’t have a dutch oven so instead i put it in a slow cooker on high for 6 hours. Reply

    • Natasha
      natashaskitchen
      July 20, 2012

      Thank you Alla. I’m glad that you enjoyed it 😀 Reply

  • Galina K
    June 23, 2012

    I made this like 2 weeks ago and my husband and sister-in-law ate it all right away. They said this was the best braised cabbage they have ever tried. I think the beef and steak seasoning gives it such a good taste. My husband begged me to make it again so here we are looking up the recipe once again 🙂 Thanks! Reply

    • Natasha
      natashaskitchen
      June 23, 2012

      That’s awesome! Sounds like you may have to memorize it 🙂 although I still look up the majority of my own recipes. 😉 Reply

  • Masha
    June 13, 2012

    Okay I’ll try next time.. ThankS Reply

  • Masha
    June 12, 2012

    So I made this today and it turned pretty good better than my first attempts of making braised cabbage.. I am big fan of braised cabbage. Thank you for such great recipe! However my only question is.. When I was cooking the cabbage I put in regular pot.. I didn’t have like dutch oven and when it was cooking the bottom of the pot started to get burned stuff like a layer of it and I switched pots because I thought I did something wrong like didnt stir it enough but same thing happened again.. So my question is.. Is that normal? Or what do you think I am doing wrong? Reply

    • Natasha
      natashaskitchen
      June 12, 2012

      If that is the case, you might try to turn the heat down a little; your range may be stronger than mine. Reply

      • Masha
        June 12, 2012

        I did that.. But it was still the same.. Did you use dutch oven? Maybe I turned down the heat too late Reply

        • Natasha
          natashaskitchen
          June 12, 2012

          I was using a Dutch oven. It may be the pot. Does it have a heavy bottom or is it just a thin bottomed pot? I’ve found that a thin-bottomed pot is more likely to scorch the bottom. Turning the heat down should work. Reply

  • Anna
    June 4, 2012

    I drained it in a colander and pushed it down to make it dry, meat was seared , i dont know… should i just reduce the watery sauce and pour it back on? seems like a good idea , i dont want to lose the flavor. Reply

    • Natasha
      natashaskitchen
      June 4, 2012

      That does sound like a good idea or you can just add less water like 1/4 cup instead of 1/2 (or even a little less depending on how juicy your cabbage was) Reply

  • Anna
    June 4, 2012

    I just made this and mine is really liquidy, i wonder what i did wrong. The flavors are great but it is just liquidy Reply

    • Natasha
      natashaskitchen
      June 4, 2012

      Hmmmm did you drain your sauerkraut? Also if you don’t sear your meat on high enough eat it may get too juicy. Reply

  • Angie
    June 4, 2012

    I made this today…it turned out wonderful! A teenager said “wow, what kind of meat was is? it was so moist and good”……i marinated it for a night….everyone had seconds….very pleases with this receipt….Thank you for the post! Reply

    • Natasha
      natashaskitchen
      June 4, 2012

      You are very welcome Angie. Reply

  • Aleonka
    June 1, 2012

    Natasha can you tell me how many servings could i make with portions in this recipe? Reply

    • Natasha
      natashaskitchen
      June 1, 2012

      I would estimate 8 as a main dish and 12 as a side. Reply

  • vikulya
    May 30, 2012

    Awesome ideas. Thanks, Natasha 🙂 Reply

  • Vikulya
    May 30, 2012

    I am sure that it tastes fantastic!!!
    But I was thinking to prepare this for a dinner when we are gonna have some barb-q, so it would be as one of the veggie dish. Do you think it will taste good without beef?
    Thank you. Reply

    • Natasha
      natashaskitchen
      May 30, 2012

      I guess you could make a vegetarian version but it will need to be seasoned more since most of the seasoning was on the beef. Also use beef or chicken broth instead of water. Mushrooms might be a nice substitute instead of meat to add some nice flavor. Reply

      • Irina
        May 31, 2012

        I often make a veg version of braised cabbage, especially in the winter! Since I am vegetarian, I don’t use beef or chicken broth. I make sure to season it well with salt, pepper (sometimes just black pepper, other times both black and cayenne, if I want more of a kick), and bay leaves, and a bit of sugar if needed. I also like to throw in a few cloves, like my grandmother did. Sometimes I add smoked paprika – it will fool even meat-eaters into thinking the dish was made with bacon or ham! Reply

        • Natasha
          natashaskitchen
          May 31, 2012

          Thank’s Irina! I’ll have to try some of your seasoning suggestions next time 🙂 Reply

  • Delicious!!! I love, love cabbage especialy braised. My sister in-law is adding couple tbps. of mayo… Really good.. Will definatly try with cream, sounds delish. Thanks Natashka for wonderful recipe 🙂 Reply

    • Natasha
      natashaskitchen
      May 30, 2012

      Mayo makes everything better! I’ll have to try your tip! Thank you 🙂 Reply

  • Lea
    May 29, 2012

    Yum I really love braised cabbage especially in pirozki. I love how each person have their own style of cooking. And i enjoy your blog Natasha: wonderful work. God Bless you!

    http://leascooking.blogspot.com/ Reply

    • Natasha
      natashaskitchen
      May 29, 2012

      Thank you Lea! Yes everyone makes it a little differently; it keeps things interesting. 🙂 Reply

  • Masha
    May 29, 2012

    Could I go with out the heavy cream for this recipe? or what could i use instead..
    due to milk allergy Reply

    • Natasha
      natashaskitchen
      May 29, 2012

      Hi Masha, yes you can omit the cream. Just add an extra 1-2 tbsp olive oil. Reply

      • Masha
        May 29, 2012

        Thank you =) Reply

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