If you are looking for a hearty, soul-warming dish that combines tender beef with the vibrant flavors of cabbage, then this Braised Cabbage with Beef Recipe is going to become your new favorite. The luscious, slow-cooked beef melds beautifully with soft, flavorful cabbage, enriched by a tangy tomato base and just a hint of sweetness from brown sugar. It’s comfort food elevated—perfect for family dinners or cozy nights in, offering layers of taste that will keep you coming back for seconds.
Ingredients You’ll Need
One of the best things about this recipe is how it uses simple, wholesome ingredients that each bring something important to the table—whether it’s flavor, texture, or color—making every bite a balanced delight.
- 2 medium heads of cabbage (20 cups chopped): Provides bulk and a mildly sweet earthiness that softens beautifully when braised.
- 1.5 – 2 lb chuck roast beef (or top sirloin beef): The star protein, offering rich flavor and fork-tender bites after slow cooking.
- 2-3 Tbsp McCormick Montreal Steak Seasoning: Adds a robust and zesty punch to the beef before searing.
- 1 large onion (diced): Adds sweetness and depth of flavor as it softens during sautéing.
- 2 large carrots (grated): Bring subtle sweetness and vibrant color to the mix.
- 1 cup sauerkraut (well drained): Introduces a delicious tang and fermented complexity that balances richness.
- 4.5 oz tomato paste (3/4 of a 6-oz can): Provides thick, concentrated tomato flavor and a lovely red hue.
- 1 1/2 Tbsp brown sugar: Balances acidity with mellow sweetness.
- 2 Tbsp heavy cream: Brings a touch of richness and smooth creaminess.
- 1/2 cup water: Helps to loosen and meld the flavors during braising.
- 1 tsp salt: Essential seasoning to enhance all ingredients.
- 1/2 tsp pepper: Adds subtle heat and earthiness.
- 2 bay leaves: Infuse a gentle herbal aroma during the slow simmer.
- 6 Tbsp olive oil: For searing the meat and sautéing vegetables to develop flavor.
How to Make Braised Cabbage with Beef Recipe
Step 1: Marinate the Beef
Begin by cutting the beef into small half-inch thick chunks and toss them with the Montreal Steak Seasoning. Placing the seasoned beef in a sealed plastic bag and refrigerating it for at least four hours or overnight lets the spices deeply penetrate, giving the meat an incredible flavor foundation that’s absolutely worth the wait.
Step 2: Soften the First Head of Cabbage
Boil a large pot of water and stir in one shredded head of cabbage. When the water returns to a boil, turn off the heat and let the cabbage steep for 30 minutes. This gentle softening step is key so that the cabbage becomes tender but not mushy, contributing a lovely texture once mixed with the other ingredients.
Step 3: Prepare the Second Head of Cabbage and Sauerkraut
While the first cabbage is soaking, shred the second head—discarding the core—and place it in a big bowl. Drain the sauerkraut well then add it to the bowl as well. This combination creates a layered cabbage experience, mixing fresh sweetness and tangy bite.
Step 4: Drain and Combine Cabbage
After 30 minutes, drain the softened cabbage and carefully squeeze out any excess water. Add it to the bowl with the fresh cabbage and sauerkraut, then mix everything together thoroughly. This blend forms the lush vegetable base that will beautifully cradle the beef.
Step 5: Sear the Beef
Heat 2 to 3 tablespoons of olive oil in a Dutch oven or heavy skillet over medium-high heat. Working in batches to avoid crowding, sear half of the beef chunks until browned all over—don’t worry about cooking them fully at this stage. Adding the beef back to the cabbage bowl preserves those rich browned bits while the rest cooks.
Step 6: Sauté the Onion and Carrots
In the same skillet used for the beef, add 4 tablespoons of oil and sauté the diced onion and grated carrots until they soften and sweeten, about 7 to 8 minutes. This step builds the savory-sweet backbone of the dish and blends beautifully with the cabbage.
Step 7: Add the Sauce Ingredients
Stir in tomato paste, heavy cream, water, salt, brown sugar, and pepper to the softened onions and carrots. Let this sauce cook a few minutes until it thickens slightly and flavors combine. Then, stir this rich mixture into the large bowl with cabbage and beef so all those bold tastes marry wonderfully.
Step 8: Braise the Cabbage and Beef
Transfer everything to your Dutch oven or heavy pot, toss in two bay leaves, cover, and cook on medium-low heat for 25 minutes, stirring occasionally to prevent sticking. If it dries out, add a splash of water. Then lower to the simmer and cook covered for 45 more minutes, stirring every 10 to 15 minutes. This slow braise tenderizes the beef while letting cabbage soak up all those lush flavors. When it’s done, remove from heat and get ready to serve!
How to Serve Braised Cabbage with Beef Recipe
Garnishes
Adding simple garnishes like fresh chopped parsley or a sprinkle of cracked black pepper brings a pop of color and a fresh aroma that lighten the hearty dish. Pickled vegetables also provide an acidic contrast that cuts through the richness wonderfully.
Side Dishes
This Braised Cabbage with Beef Recipe loves company. Serve it alongside rustic crusty bread perfect for soaking up all the sauce or pair it with creamy mashed potatoes for an ultra-comforting meal. A crisp green salad offers a refreshing balance if you want to include something lighter on the side.
Creative Ways to Present
For a fun twist, try serving this dish in hollowed-out cabbage leaves for individual portions. It also works beautifully spooned over buttered egg noodles or rice, turning it into a complete and satisfying feast with minimal fuss.
Make Ahead and Storage
Storing Leftovers
Leftover Braised Cabbage with Beef Recipe keeps beautifully in an airtight container in the refrigerator for up to 4 days. Flavors deepen over time, so it’s just as delicious—if not more so—the next day.
Freezing
You can freeze this dish for up to 3 months. Divide into portions, seal tightly in freezer-safe containers or bags, and label them for easy use. Thaw overnight in the fridge before reheating.
Reheating
To reheat, warm gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking. Adding a splash of water or broth will help loosen the sauce and keep everything juicy and tender.
FAQs
Can I use a different type of beef in this recipe?
Absolutely! While chuck roast and top sirloin are ideal for slow cooking and tender results, you can also try brisket or even stew beef chunks. Just be mindful of cooking times and adjust accordingly to ensure tenderness.
Is sauerkraut necessary for the recipe?
The sauerkraut adds a lovely tang and a bit of acidity that balances the richness of the beef and cabbage. If you prefer a milder taste, you can reduce the amount or omit it, but it does enhance the traditional flavor profile.
Can I make this Braised Cabbage with Beef Recipe in a slow cooker?
Yes! After searing the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6 to 8 hours. This hands-off method yields similarly tender and flavorful results.
What if I don’t have tomato paste?
If tomato paste isn’t available, you can substitute with an equal amount of tomato sauce or crushed tomatoes, but reduce any added water slightly to maintain thickness.
How spicy is this recipe?
This recipe is fairly mild and focuses on savory, sweet, and tangy flavors. If you enjoy spice, add a pinch of red pepper flakes when sautéing onions and carrots or sprinkle some on top when serving.
Final Thoughts
There is something truly comforting about a well-made Braised Cabbage with Beef Recipe—it invites warmth, satisfaction, and a touch of nostalgia right to your plate. With its balanced layers of flavor and simple ingredients turning into something remarkable, this dish is a must-try for anyone seeking a delicious, homey meal that’s both nourishing and delightfully tasty. I can’t wait for you to make this recipe your own and enjoy every savory bite!
