Description

This Braised Cabbage with Savory Beef and Tomato Cream recipe is a comforting and hearty dish featuring tender cubed beef marinated with Montreal Steak Seasoning, combined with softened cabbage, sauerkraut, and a rich tomato cream sauce. Slow-cooked to meld the flavors, it offers a delicious balance of savory beef, tangy sauerkraut, and creamy tomato goodness, perfect for a satisfying family meal.

Ingredients

Scale

Beef and Seasoning

1.5 – 2 lb chuck roast beef or top sirloin beef, cut into 1/2 inch thick chunks
2–3 Tbsp Montreal Steak Seasoning

Vegetables and Sauerkraut

2 medium heads of cabbage (about 20 cups finely chopped), shredded
1 cup sauerkraut, well drained
1 large onion, diced
2 large carrots, grated

Sauce and Cooking Liquids

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

Marinate Beef: Cut the beef into small 1/2-inch thick chunks. Season generously with Montreal Steak Seasoning. Place the meat in a sealed plastic bag and refrigerate for at least 4 hours or overnight to develop deep flavors.
Soften First Head of Cabbage: 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 fully. Drain well and squeeze out excess water. Transfer to a large mixing bowl for later use.
Prepare Second Head of Cabbage and Sauerkraut: While the first cabbage is soaking, finely shred the second head of cabbage, discarding the core. Add it to the mixing bowl with the softened cabbage. Drain 1 cup of sauerkraut thoroughly and add it to the bowl as well to add tang and complexity.
Sear Beef: Heat 2 to 3 tablespoons of olive oil in a 6-quart Dutch oven over medium-high heat. Add half of the marinated beef in batches to avoid overcrowding, searing each piece until nicely browned on all sides but not fully cooked through. Remove and add the seared beef to the cabbage mixture.
Make the Sauce: In the same pan, add the remaining 4 tablespoons of olive oil. Sauté the diced onion and grated carrots over medium heat for 7 to 8 minutes until soft and fragrant. Stir in the tomato paste, heavy cream, water, sea salt, brown sugar, and black pepper. Cook for a few minutes until the sauce is well blended and slightly thickened. Then thoroughly mix this sauce into the cabbage and beef bowl.
Braise Cabbage and Beef: Transfer the whole mixture to a Dutch oven or heavy pot with a tight-fitting lid. Add 2 bay leaves, cover, and cook over medium-low heat for 25 minutes, stirring occasionally to prevent sticking. If the mixture appears dry or starts to stick, add 1/4 cup water to maintain moisture.
Simmer on Low Heat: Reduce the heat to low and continue simmering the covered pot for an additional 45 minutes, stirring every 10 minutes to prevent scorching. The cabbage should become tender and the flavors meld beautifully, resulting in a rich, hearty dish.

Notes

Marinating the beef overnight will enhance the flavor depth substantially.
Make sure to drain and squeeze the soaked cabbage well to avoid excess water diluting the final dish.
Adjust water quantity during braising to keep the dish moist without making it soupy.
This dish pairs well with rustic bread or mashed potatoes for a complete meal.
For a lighter cream option, you can substitute heavy cream with half and half or sour cream.

Prep Time: 1 hour 15 minutes (including marinating time)
Cook Time: 1 hour 10 minutes
Category: Main Course
Method: Braising
Cuisine: American

Keywords: braised cabbage, savory beef, tomato cream sauce, Montreal steak seasoning, comfort food, slow cooked beef, cabbage recipe