Braised Cabbage with Beef

I’ve been making this Braised Cabbage recipe for 18 years now and it stays solid on our family’s favorites list. This is my mother’s recipe, so it’s definitely on my favorites list. It’s such an easy recipe but tastes so scrumptious and satisfying. It was a popular dish in Ukraine, as I was growing up. We had it pretty often during cabbage season and enjoyed it.

I like my braised cabbage a tad on the sweeter side, so I don’t use sauerkraut in it at all. My mother made this recipe in the freshest way possible, so I follow her process in a similar way. I always marinade the beef overnight because that makes it very tender and savory.

I make this meal more frequently for Sunday after church meals, as it is very….

… quick and convenient. Saturdays are the busiest days at home, so it’s very nice to have the option to quickly throw something together. I do all the prep work the night before, such as shredding the vegetables and marinating the meat, so that in the morning you just quickly sauté the meat, throw it all together into a pot, pop it in the oven to cook while you’re at church, and it is hot and ready to enjoy when you get home. Savor the flavor! 🙂

Ingredients:

2 medium – cabbage heads
4 large – carrots

1 tbsp. (15 ml) – Mrs. Dash seasoning
1 tbsp. (15 ml) – Garlic Salt
1 tsp. (5 ml) – Sea Salt
1 tsp. (5 ml) – Vegeta
1/8 – ¼ tsp. (1.25 ml) – ground Black Pepper (to taste)
2 Bay leaves
Olive oil (as needed for frying)

15 oz. (425 g) – Tomato Sauce
3 oz. (85 g) –Tomato Paste
½ cup (118 ml) – Heavy Whipping Cream

2 lbs. (1 kg) – beef (rinsed and cubed)

Instructions:

1. Measure out all spices. Mix the spices together on a plate and set it aside until ready to use.

2. Soak meat in water for thorough cleaning and removal of blood. Rinse well. Cut into small, 1” cubes. Soak the meat again, rinse thoroughly. Place the meat into a strainer for the water to drain. Transfer clean meat into a gallon-size zip lock bag or bowl with a lid. Sprinkle and stir in the seasoning. Cover with lid (or zip lock bag) and let it marinate in the refrigerator overnight.

3. Rinse vegetables. Shred cabbage and grate carrots.

4. Place one layer of shredded cabbage on the bottom of a 10 quarts pot and then sprinkle some carrots over the cabbage. Repeat the process until you’ve run out of cabbage and carrots. The pot should be about ¾ full of shredded vegetables.

5. Pour oil in a large skillet. Heat the skillet on high temperature. Place seasoned meat onto the hot skillet and sear the meat on high, stirring constantly to prevent burning. (Keep the temperature on high to prevent the pan from cooling from the cold meat. This causes the meat to juice out and become dry.) Saute meat, stirring it constantly for a couple of minutes. Reduce the heat to low and let it continue frying for a couple more minutes, stirring occasionally. Add tomato sauce, paste and heavy whipping cream, stir and simmer for a few minutes.

6. Make a small crater in the middle of the cabbage and place the meat and sauce in it. Cover with surrounding shredded vegetables. Place the pot into preheated, at 350 F, oven. Cook for one hour at 350 F. Reduce the temperature to 300 F and cook for 3 more hours.

7. Remove from the oven and stir the braised cabbage very gently, not to mash it.

Transfer to a serving dish and enjoy! Braised cabbage can be served right away or if it must wait, cover with lid, place it back into the warm oven (as long as it turned off) and serve within a couple of hours.

5 from 1 vote

Print

Braised Cabbage with Beef

Prep Time

35 mins

Cook Time

4 hrs

Total Time

4 hrs 35 mins

 

Course: Dinner, Lunch, Main Dish

Servings: 14 -16

Author: Valya at Valya's Taste of Home

Ingredients

• 2 medium – cabbage heads
• 4 large – carrots
• 1 tbsp. 15 ml – Mrs. Dash seasoning
• 1 tbsp. 15 ml – Garlic Salt
• 1 tsp. 5 ml – Sea Salt
• 1 tsp. 5 ml – Vegeta
• 1/8 – ¼ tsp. 1.25 ml – ground Black Pepper (to taste)
• 2 Bay leaves
• Olive oil as needed for frying
• 15 oz. 425 g – Tomato Sauce
• 3 oz. 85 g –Tomato Paste
• ½ cup 118 ml – Heavy Whipping Cream
• 2 lbs. 1 kg - beef (rinsed and cubed)

Instructions

1. Measure out all spices. Mix the spices together on a plate and set it aside until ready to use.
2. Soak meat in water for thorough cleaning and removal of blood. Rinse well. Cut into small, 1” cubes. Soak the meat again, rinse thoroughly. Place the meat into a strainer for the water to drain. Transfer clean meat into a gallon-size zip lock bag or bowl with a lid. Sprinkle and stir in the seasoning. Cover with lid (or zip lock bag) and let it marinate in the refrigerator overnight.
3. Rinse vegetables. Shred cabbage and grate carrots.
4. Place one layer of shredded cabbage on the bottom of a 10 quarts pot and then sprinkle some carrots over the cabbage. Repeat the process until you've run out of cabbage and carrots. The pot should be about ¾ full of shredded vegetables.
5. Pour oil in a large skillet. Heat the skillet on high temperature. Place seasoned meat onto the hot skillet and sear the meat on high, stirring constantly to prevent burning. (Keep the temperature on high to prevent the pan from cooling from the cold meat. This causes the meat to juice out and become dry.) Saute meat, stirring it constantly for a couple of minutes. Reduce the heat to low and let it continue frying for a couple more minutes, stirring occasionally. Add tomato sauce, paste and heavy whipping cream, stir and simmer for a few minutes.
6. Make a small crater in the middle of the cabbage and place the meat and sauce in it. Cover with surrounding shredded vegetables. Place the pot into preheated, at 350 F, oven. Cook for one hour at 350 F. Reduce the temperature to 300 F and cook for 3 more hours.
7. Remove from the oven and stir the braised cabbage very gently, not to mash it.
8. Transfer to a serving dish and enjoy!
9. Braised cabbage can be served right away or if it must wait, cover with lid, place it back into the warm oven (as long as it turned off) and serve within a couple of hours.

If you make this recipe please share a picture with me on Snapchat, Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! 🙂

Kitchen items I used in making this recipe:
(If you need any of these items, simply press on the picture to order. Thank you for your support!)

Fabulous with Tomato, Cucumber and Onion Salad and Toasted Cheesy Garlic Canapes

PIN ME!

Love What You See? Please Share!