If you're in the mood for a comforting and hearty meal that's both nutritious and delicious, our Braised Beef and Cabbage recipe is the perfect dish to satisfy your cravings. This classic dish combines tender, succulent beef with the earthy flavors of cabbage, all simmered in a savory broth.
This post may contain affiliate links. Please read my disclosure policy here.
Imagine the rich aroma of tender beef mingling with the sweet, earthy notes of cabbage, filling your kitchen as this one-pot wonder simmers to perfection. The meal is not only comforting for the soul but also delicious for the taste buds. This recipe reminds me of the other comfort food recipes on my blog such as Beef stew in clay pots or stove-top braised short ribs. My mom often made this Ukrainian braised cabbage it is a recipe we often make during the fall time.
Why you will love this recip
- Rich and Comforting Flavors: This dish combines the rich, savory flavors of tender beef with the slightly sweet and earthy notes of cabbage.
- One-Pot Dinner: The convenience of preparing the entire meal in one pot means fewer dishes to wash and less kitchen cleanup. It's a practical choice for busy households.
- Hearty and Satisfying: This dish is both hearty and satisfying, making it an ideal choice for cold weather or when you're in the mood for a filling, warm meal.
- Beef stew meat (Chuck roast, steak)
- Green cabbage
- heavy cream
- whole milk
- salt and pepper
- avocado oil
See recipe card for quantities.
Substitution and Variations
- Beef: You can use chuck roast, brisket, or even pork as a substitute for stew meat.
- Cream: For a lighter option use milk instead of Heavy cream.
Instant Pot: Follow the steps in the instant pot on the sautéed option and then set it to pressure cook on high pressure for 30-40 minutes.
Slow Cooker: Brown the beef and sauté the aromatics as instructed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or until the beef is tender.
Step by step Instructions
How to make stewed cabbage? Follow along as we braise the Beef and stew cabbage to bring together a delicious fall-inspired recipe.
Step 1: Brown the Beef- Pat dry the Beef steak and cut it into 2-inch cubes. Then season with salt and pepper. Next, bring a Dutch oven to medium-high heat and drizzle with high-heat oil such as avocado oil, and add seasoned Beef cubes into the pot. Brown the beef on all sides, then transfer it to a plate and set aside.
Step 2: Sauté the Vegetables- In the same pot, add the diced onion, grated carrots sauté for a few minutes until they become fragrant and slightly softened. Season with ½ teaspoon salt and a pinch of pepper or to your taste preferance.
Step 3: Add the Beef and cream- Return the browned beef to the pot and add 2 cups of heavy cream and ½ cup of whole milk. Bring to a simmer and let slightly simmer for 5-10 minutes.
Step 4: Add the Cabbage and Seasonings- Slice cabbage coarsely on a mandolin slicer or with a sharp knife chopped cabbage and add over the beef and vegetables. Cover with a lid and let simmer, after about 15 minutes the cabbage will soften a little and it will be easier to stir. Stir and then cover again and let simmer for 40 minutes or until the cabbage has softened and wilted and beef is tender.
- Dutch oven- If you have been on my blog you probably have noticed that I love cooking in my Dutch oven.
- Mandolin- This will help you slice cabbage quickly and evenly.
Storage and Reheat instruction
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Allow the dish to cool, transfer it to a freezer-safe container, and freeze for up to 3 months. Thaw in the refrigerator before reheating.
Reheat gently in a pot or microwave, adding a splash of water if needed.
Sear the beef It is important to get that deep rich brown color this will help build flavor in the recipe.
What to serve with stewed Cabbage?
Braising is a cooking method that starts by searing the meat and caramelizing vegetables. Then followed by slow cooking of the ingredients in liquid from braising.
Lid on, The lid must trap the steam from the liquid because that steam cooks the meat not submerged in liquid.