This Braised Cabbage recipe is an incredibly easy one to make that features shredded green cabbage, along with some roasted beef! It's the perfect side dish to make when you want to make something that's a total crowd pleaser!
It's an easy-to-make recipe with the perfect texture and a depth of flavor, thanks to the pantry staple ingredients we'll be using to make it.
Want to learn how to make this delicious Braised Cabbage? Then keep on reading!
Table of Contents
- What is Braised Cabbage?
- What Makes This Braised Cabbage Recipe Special?
- What You Need to Make Braised Cabbage at Home
- How to Make Braised Cabbage (Step-by-Step)
- How to Store Leftover Braised Cabbage
- Similar Recipes You'll Love
- Recipe Card
- Perfect Braised Cabbage Recipe (Classic Flavors Every Time!)
- Comments
What is Braised Cabbage?
Braised cabbage is a delicious recipe that features loose curly leaves of shredded cabbage that are braised to perfection. Now you're probably wondering what braising really means.
It's an easy combination cooking method where you use both dry and wet heat to get the most delicious crispy, crunchy yet tender dish. When braising, the ingredients are first browned at a high temperature and then simmered in a pot of light liquid or popped in the oven.
Gently cooking some shredded green or red cabbage with the ingredients mentioned in this recipe makes it a delicious and perfect side dish with some roasted beef, chicken, and whichever protein you love! Bacon goes well with it too.
Cabbage is an easy-to-store vegetable and you can store it in the fridge for three to four weeks if done right. This makes it a pantry-staple dish that you're going to love!
What Makes This Braised Cabbage Recipe Special?
I've been making this Braised Cabbage for 22 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. Plus it's filling because it also includes meat!
It is a very easy recipe to make 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 marinate 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!
What You Need to Make Braised Cabbage at Home
Making this delicious recipe at home is super simple and it's the perfect cabbage side dish. Here's what you'll need to make it at home:
- Green cabbage: We'll, first of all, need some green cabbage to make our delicious braised cabbage. You can also use savoy cabbage or mix it in with some red cabbage.
- Carrots: For an extra crunch, we'll also be adding some chopped carrots to this recipe as it goes so incredibly well with the flavors in this dish.
For the Seasonings:
- Mrs. Dash seasoning: This is a great seasoning mix that works perfectly in this dish. It includes a lot of great spices or dried herbs such as onion powder, marjoram, oregano, rosemary thyme, cayenne pepper, lemon juice powder, etc that go really well with the roast beef and braised cabbage.
- Garlic salt: Garlic salt is a combination of ground garlic and salt, so it adds a delicious garlic flavor that will elevate the dish to the next level. We'll use a teaspoon of it in this recipe.
- Salt and pepper: We'll also need some salt and black pepper to season our delicious beef to the right level.
- Vegeta: You'll also need some Vegeta in this recipe, which is a delicious flavor enhancer that makes all the difference!
- Bay leaves: We'll also use some bay leaves for the perfect aroma!
- Olive oil (for frying): Most other recipes call for butter, but we'll be using olive oil to keep things healthy yet absolutely delicious!
- Tomato sauce: For depth in flavor, we'll also be using some tomato sauce as it'll give us the perfect flavor and base to braise our shredded cabbage in.
- Tomato paste: We'll also need some tomato paste since it's more concentrated and pack a punch in terms of flavor without having to add too much liquid.
- Heavy whipping cream: This is my secret ingredient and it'll make your cabbage side dish rich and absolutely delicious!
- Beef: For some added protein and to make it a filling dish, we'll also be adding some beef to this recipe. I've used precut stew beef since it works great for this recipe.
How to Make Braised Cabbage (Step-by-Step)
This is an incredibly simple recipe to try, even for beginners! Here's what you'll need to do step by step along with pictures to show exactly how:
How to Prep Beef for Braised Cabbage
Let's prep our meat first! Measure out all spices. Mix the spices together on a plate and set them aside until ready to use.
Soak meat in water for thorough cleaning and removal of blood (optional). Rinse well.
Cut into small, 1” cubes. Soak the meat again, and 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.
How to Prep Veggies for Braised Cabbage
Start by rinsing all the vegetables Next, remove and discard any wilted or browning leaves from the exterior of your cabbage before moving on to the next step.
Time to shred it! I recommend shredding the cabbage using a cabbage shredder, but you can also shred it with a knife.
Next, grate carrots. Personally, I prefer using a Korean carrot grater.
How to Braise Cabbage and Beef
Time to start braising! 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.
Pour oil into a large skillet.
Heat the skillet at a 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.)
Sauté 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.
Make a small crater in the middle of the cabbage and place the meat and sauce in it. Cover the meat and sauce with cabbage by pulling some from the edge of the pan to the center. Cover with surrounding shredded vegetables.
How to Bake Braised Cabbage
This is a great way to do it without a lot of hassle! Other recipes might recommend you do this over the stove, but the oven is the best way!
Place the pot into a preheated oven at 350 F. Now allow it to cook and simmer for one hour at 350 F.
Reduce the temperature to 300 F and cook for 3 more hours.
Next, remove it 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 a lid, place it back into the warm oven (as long as it is turned off), and serve within a couple of hours.
Your delicious Braised Cabbage is ready to be served!
How to Store Leftover Braised Cabbage
If you have any leftovers, you can store them in an airtight container in the fridge for up to 4 days. Enjoy it with the roasted beef in this recipe, or go with some bacon to add protein.
Similar Recipes You'll Love
See all the dinner recipes.
Recipe Card
Perfect Braised Cabbage Recipe (Classic Flavors Every Time!)
Ingredients
Braised Cabbage with Beef Ingredients
- 2 medium – cabbage heads
- 4 large – carrots
- 1 tbsp. – Mrs. Dash seasoning
- 1 tbsp. – Garlic salt
- 1 tsp. – Sea salt
- 1 tsp. – Vegeta
- ⅛ – ¼ tsp. – ground Black Pepper (to taste)
- 2 Bay leaves
- Olive oil (as needed for frying)
- 15 oz. – Tomato Sauce
- 3 oz. –Tomato Paste
- ½ cup – Heavy Whipping Cream
- 2 lbs. - beef (rinsed and cubed)
Instructions
How to Prep Beef for Braised Cabbage
- Let's prep our meat first! Measure out all spices. Mix the spices together on a plate and set them aside until ready to use.
- Soak meat in water for thorough cleaning and removal of blood (optional). Rinse well.
- Cut into small, 1” cubes. Soak the meat again, and 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.
How to Prep Veggies for Braised Cabbage
- Start by rinsing all the vegetables Next, remove and discard any wilted or browning leaves from the exterior of your cabbage before moving on to the next step.
- Time to shred it! I recommend shredding the cabbage using a cabbage shredder, but you can also shred it with a knife.
- Next, grate carrots. Personally, I prefer using a Korean carrot grater.
- 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.
- Pour oil into a large skillet.
- Heat the skillet at a 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.)
- Sauté 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.
- Make a small crater in the middle of the cabbage and place the meat and sauce in it. Cover the meat and sauce with cabbage by pulling some from the edge of the pan to the center. Cover with surrounding shredded vegetables.
How to Bake Braised Cabbage
- This is a great way to do it without a lot of hassle! Other recipes might recommend you do this over the stove, but the oven is the best way!
- Place the pot into a preheated oven at 350 F. Now allow it to cook and simmer for one hour at 350 F.
- Reduce the temperature to 300 F and cook for 3 more hours.
- Next, remove it 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 a lid, place it back into the warm oven (as long as it is turned off), and serve within a couple of hours.
- Your delicious Braised Cabbage is ready to be served!
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Fabulous with Tomato, Cucumber, and Onion Salad and Toasted Cheesy Garlic Canapes.
This recipe was originally posted on July 27, 2016 (original picture below). I tweaked it a bit since then like using a good quality ingredient and frying oil. This post may contain affiliate links. Read my disclosure.
Natalya says
This recipe is delicious! Thank you very much for this recipe. This is the second time I’m making it.. it is in the oven right now 🙂 My family loves it.
Valya's Taste of Home says
My family loves it as well. I make it in the Instant pot now and the meat is so soft makes the recipe even better. I will post the Instant pot version sometime soon. Thank you for your feedback!
Liliya says
Am I supposed to cover the pot with a lid while it's cooking ?
valya'stasteofhome.com says
Yes. Otherwise the top cabbage will be burned. Thanks for your comment 🙂
Liliya says
Thank you. I'm cooking the cabbage now and first I put in without lid for like 15 minutes but it didn't seem right to me without lid so just wanted to double check. I already covered it with lid and it looks all good. Can't wait till it finishes cooking to taste it.
valya'stasteofhome.com says
That's awesome! Let me know how it turns out for you.
Liliya says
It came out delicious. I like the marinating meat overnight part. My husband really loved it. Thank you 🙂
valya'stasteofhome.com says
I'm so glad to hear that! Thank you for trying out my recipes. 🙂
Olga says
can you tell me what exact meat you use for this recipe?
valya'stasteofhome.com says
Beef.
Tanya says
Valya, Thank you for sharing your awesome recipe! Can you clearify in the directions, do you add tomato sauce and paste, and heavy cream into the meat and let it simmer? Or, do you add, mix and pour into the cabbage? Also, what does heavy cream do? Can I avoid it or substitute? I am really excited to try your method of baking cabbage instead of sauteing! Thank you again!
valya'stasteofhome.com says
Add tomato sauce and paste. Mix in with sautéed meat. Then add heavy cream. Mix it again. Bring the sauce with meat to a simmer (slow boil process) for couple of minutes before pouring it over the shredded cabbage. Yes, you can omit heavy cream. I don't add cream if I don't have it. I like it better with cream added though. Try it both ways and see which way you like it better. Thanks for your comment Tanya:)
Tanya says
Thank you Valya for a different spin on this popular Slavic dish. I like your approach in prepping the meat and then marinading. I will definitely incorporate this method next time I make this dish. Thank you for sharing your talents and recipes with us!
valya'stasteofhome.com says
You are very welcome Tanya. Enjoy!
Victoria says
Yes that would be a good post! Please make it when you have a chance. I agree with you - soaking & grinding your own meat is VERY important ❤
valya'stasteofhome.com says
Thanks Victoria 😉
Lidiya says
Why do you need to soak the meat?
valya'stasteofhome.com says
I soak the meat before grinding it for more than one reason:
1.) The water removes dye that has been added during it’s processing.
2.) The water pulls out blood from meat.
3.) The water cleanses meat.
Thank you for your question, because others may have the same ones. ?
Lidiya says
Is it better to soak meat in salty water or fresh water? Why?
valya'stasteofhome.com says
I soak beef in plain water. But meat like chicken or turkey I soak it in plan water first, and then right before I prepare a recipe I soak it in a salty water for about 15 min. Then rinse the salty water off the meat before cooking. This makes the meat clean and kills bacteria. The rest of bacteria will be killed during cooking process, but I like my meat to be somewhat clean before preparing it too. I had this question asked many times, and I'm thinking to make a separate post "Should you soak meat before cooking and why?" It's NOT necessary to soak the meat, but this is my way of clean food prep. Thank you for asking.