Braised Cabbage
This braised cabbage recipe with tender bites of beef has incredible flavor. It's hearty, making for a satisfying, filling meal that kids and adults both love. I grew up eating braised cabbage, and so I know this will become a family favorite for you as well.
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
*Overcrowding the pan when browning the beef can cause the meat to steam cook and become tough. Be sure to work in batches.
Storage: Allow leftovers to cool for up to 2 hours and then pack in an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months. Thaw in the fridge overnight and then reheat in a pan on the stove until heated through to 165°F.
Nutrition Facts
Braised Cabbage
Amount per Serving
Calories
457
% Daily Value*
Fat
29
g
45
%
Saturated Fat
9
g
56
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
17
g
Cholesterol
84
mg
28
%
Sodium
710
mg
31
%
Potassium
1045
mg
30
%
Carbohydrates
26
g
9
%
Fiber
9
g
38
%
Sugar
15
g
17
%
Protein
27
g
54
%
Vitamin A
3826
IU
77
%
Vitamin C
117
mg
142
%
Calcium
179
mg
18
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
