Introduction

This Braised Cabbage with Savory Beef and Tomato Cream is a comforting, hearty dish perfect for cozy dinners. Tender chunks of beef combine with soft cabbage and a rich tomato cream sauce for a deliciously satisfying meal. It’s slow-cooked to develop deep, savory flavors that will warm you from the inside out.

A top view of a blue pot filled with a cooked mix of layered shredded light orange cabbage, thin orange carrot strips, and brown meat chunks evenly spread throughout. The pot rests on a dark blue cloth over a white marbled surface. A wooden spoon is placed inside the pot on the right side, partially covered by the cabbage mixture. The edges of the pot show slight browning from cooking. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 – 2 lb chuck roast beef or top sirloin beef, cut into 1/2 inch thick chunks

2–3 Tbsp Montreal Steak Seasoning

2 medium heads of cabbage (about 20 cups finely chopped), shredded

1 cup sauerkraut, well drained

1 large onion, diced

2 large carrots, grated

6 Tbsp olive oil, divided

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

Step 1: Cut the beef into small 1/2-inch thick chunks. Season them with Montreal Steak Seasoning and place the meat inside a sealed plastic bag. Refrigerate for at least 4 hours or overnight to enhance flavor.

Step 2: Bring a large pot of water to a boil. Stir in shredded cabbage from one head, then turn off the heat. Let the cabbage soak for 30 minutes to soften. Drain well and squeeze out excess water. Transfer to a large mixing bowl.

Step 3: While the first cabbage soaks, finely shred the second head of cabbage, discarding the core. Add it to the mixing bowl. Drain the sauerkraut well and add to the bowl as well.

Step 4: Heat 2 to 3 tablespoons of olive oil in a 6-quart Dutch oven over medium-high heat. Add half of the marinated beef and sear until nicely browned on all sides, without cooking fully through. Work in batches to avoid overcrowding the pan. Add the seared meat to the cabbage mixture.

Step 5: Using the same pan, add the remaining 4 tablespoons of olive oil and sauté diced onion and grated carrots over medium heat until soft, about 7 to 8 minutes. Stir in tomato paste, heavy cream, water, sea salt, brown sugar, and black pepper. Cook for a few minutes until well combined and slightly thickened.

Step 6: Mix this sauce thoroughly into the cabbage and beef bowl. Transfer the entire mixture to a Dutch oven or heavy pot with a tight-fitting lid. Add bay leaves, cover, and cook over medium-low heat for 25 minutes, stirring occasionally to prevent sticking. Add water as needed to maintain moisture.

Step 7: Reduce heat to low and continue to simmer the covered pot for an additional 45 minutes, stirring every 10 minutes to prevent scorching. Ensure the cabbage becomes tender and the flavors meld beautifully before serving.

Tips & Variations

For a creamier texture, substitute sour cream or half and half for the heavy cream.

Add smoked paprika or a splash of Worcestershire sauce to deepen the savory flavor.

Use a slow cooker by bringing the ingredients together and cooking on low for 6 to 8 hours.

Serve with crusty bread or over mashed potatoes for a complete meal.

FAQs

Can I use a different cut of beef?

Yes, you can use other cuts such as brisket or stew meat. Just ensure they are cut into similar-sized chunks and adjust cooking time if needed to become tender.

Is it necessary to soak the cabbage in boiling water?

Soaking the cabbage briefly in hot water helps soften it and reduces cooking time, resulting in a more tender texture and better integration with the sauce.