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.
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Helpful Reader Review
“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!” – Sveta ★★★★★
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!)
Helpful Reader Review
“I do it the same way except instead of heavy whipped cream I add sour cream. Love this stuff…grew up on it too.” – Tina ★★★★★
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
- 1.5 – 2 lb chuck roast beef, or top sirloin beef
- 2-3 Tbsp Montreal Steak Seasoning
- 2 medium heads of cabbage, 20 cups finely chopped
- 1 cup sauerkraut, well drained
- 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 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.
Notes
Nutrition Per Serving
Filed Under
More Hearty Soups and Stews
This braised cabbage recipe brings me back to childhood with every bite. For more comfort stews that will warm you up, try these recipe favorites:
- Lamb Stew
- Beef Chili
- White Chicken Chili
- Meatball Soup
- Slow Cooker Chili
- Mushroom Soup
- Beef Stew
- Chicken Tortilla Soup
- Borcht
This was absolutely delicious! The perfect comfort food. Will definitely be adding this to our regular rotation!
So glad you loved it!
Hi Natasha,
Every Christmas Eve, the six of us—my husband and our grown children—choose a dinner theme and spend a few hours cooking together. We’ve been doing this for eight years now, and it’s led us to discover so many wonderful ethnic dishes that have truly delighted our palates. This year, our theme was Eastern Europe, and we made your luscious braised cabbage exactly as written, along with your homemade sauerkraut, garlic pampushki and a russian napoleon.
This cabbage dish was wonderfully hearty – true stick‑to‑your‑ribs comfort – and so much more flavorful than I expected. With so few spices, I worried it might turn out bland, but it was anything but. Thank you for sharing another fabulous recipe!
Hi Beth! I love that tradition, it sounds so fun. What an awesome way to create family memories. I’m so glad you loved this recipe. Thank you for sharing that with me.
Hey N! I am seeing a lot of great add-ons to your really good recipe. e.g. Mushrooms/Kielbasa. Your recipe is a “technique”, so everyone should experiment. I’m going to add some rendered bacon and caraway seed (with saure kraut) to your recipe – WITH mushrooms and kielbasa too! And of course dill pickles on the side. Made a version of this years ago BUT without cabbage and I KNOW what cabbage will do to this recipe! Poor ol’ cabbage doesn’t get enough credit! Not sure if potatoes are required — but hearty bread to sop up sauce… Hasn’t moved off -20C here in Edmonton in days… This pup will be classic tomorrow! (Left overs to boot after Day 2 or 3 of Turkey Sandwiches….) Beef is marinating in the fridge as I type… Enjoy the holidays!
I agree, cabbage doesn’t get enough credit! Let me know how it goes with the add-ons you try. I hope you have a wonderful holiday season!
Hi Natasha, can I prepare the cabbage a day in advance and cook the following day:)? Also if I blanch both of the cabbage, will be the difference:)? Thank you.
HI Lana, you could if you wanted to but I honestly always just cook it to the end because it reheats so well. You can’t tell the difference between reheated braised cabbage and freshly cooked – that’s how good the reheat is with this recipe.
It was absolutely delicious! Reminded me of my mother in laws cabbage rolls. Any suggestions on how to use this recipe and add rice to the mixture to make a deconstructed cabbage roll?
I’m so glad to hear you loved it Jen! I haven’t tested this with rice but I’m sure it’s doable with a few adjustments. You can try adding parboiled rice when you make the sauce, or if you’re adding dry rice, you’ll want to add liquid with it and keep an eye on the liquid level during the cooking process. Depending on what rice you’re using, the liquid amount will vary. Season it to taste at the end. Let us know how it turns out.
Hi Natasha ! I always thought that braised cabbage has to be baked for the last part of cooking. Can I put it in the oven to cook for the last part ?
Hi Vitaliya, this recipe does not require it. If you test it out in the oven, I’d love to know how you like it.
Question: I love cabbage but I’m not a fan of sauerkraut. How prevalent is the taste of sauerkraut in this dish?
Hi Jeanette! You can leave it out, but it’s a game changer to add it. It balances the dish without being overwhelming. Without it, the dish will taste more mild and sweet. It’s still good if too prefer that.
I found concentrated tomato paste in a tube however not sure if I should dilute it.
The tomato paste inside both is usually the same product. You can substitute 1:1 with no adjustments.
Wait! I’m confused. What happens to the second bowl of cabbage with the saurkraut?
Hi Lillian! Everything gets mixed into the same boil. Step 1- after you let the shredded cabbage sit in boiling water, you’ll drain it and add to the mixing bowl. Then everything else gets added to that. See step for instructions on the second head of cabbage and sauerkraut.
I am also adding mushrooms. Cabbage likes them.
Sounds delish!
I have a question. Is this typically served with mashed potatoes or egg noodles? It sounds amazing but i love my carbs too 🙂
Hi Marianne! We typically eat it with bread on the side, or mashed potatoes.
I’ve read a few times and I’m not understanding when to add the blanched cabbage back into the mixture. Blanching and then cooking for another hour makes it seem like it would be awfully soggy – do you mix it in at the end?
Hi JB! Everything is added to a mixing bowl, then to the Dutch oven when baking. See the image above for reference. After you blanch the cabbage, you’ll drain and squeeze out excess water and transfer to a large mixing bowl.
Blanching it before braising helps remove bitterness, soften it for more even cooking, and releases excess moisture so the braise isn’t watery. I hope that helps.
My mom used to make it all the time. She called it Kavardak (Кавардак). Im not sure if everyone else calls it the same. She served it alongside of boiled potatoes. Very yummy!!! Thank you Natasha!
So glad you enjoyed it, Yulia!
This looks yummy! Do you think pre cut stew meat pieces from Costco would work for this recipe?
If you already have that meat available, you can use it for this recipe. Hope you love t!
Grew up eating this. We lived in Russia and used kielbasa and tomato sauce, no ketchup or sugar. Sourkraut, sour cream and spices. Never saw ketchup in the store.
Thank you for your version. Can’t wait to prepare it, 😋🥰
You’re welcome, we’d love to know how it goes!
Hi, sounds yummy but do I understand correctly that one head of cabbage needs to be soaked and the other one doesn’t?
Hello there, yes! One head of cabbage is soaked blanched 30 minutes, and the other head is added raw (shredded). Hope you enjoy the recipe!
I’m sure I will. With your recipes honestly, you have made an already good cook into a great one. Love all your recipes, got your book and if you publish again, will get that one as well. Best cooking site ever. Thank you so very much x
My mother use to make cabbage rolls cooked on the stove in a big pot and cooked all day on low heat alternateing layers of sauerkraut and cabbage rolls.i would like to know if you have ever cooked this before (I know it had uncooked long grain rice & ground beef & eggs but thats all I remember as far as the rolls go but I think there was more ingredients in them) but i do know there was no tomato products in these and we had black eyed peas w/smoked hog jowls (seperate) but this is how we selebrated New Years I have searched all over and can not find anything like this 🙁 Thanks for your time.
Hi Carolyn, we do have a Cabbage Roll Casserole which might be similar but still doesn’t have sauerkraut. What you are describing sounds delicious though.
We love this recipe. I do it all in the Dutch oven and use only one head of cabbage since it’s just me and my kiddos. Love your recipes
Thank you, Alexandra! That’s great to hear.