Braised Cabbage
Feb 11, 2026 01:29 PM
This Braised Cabbage recipe warms you from the inside out. It’s a classic Eastern European recipe with tender bites of beef and shredded cabbage simmering in a savory mix of vegetables and spices. I grew up eating this, and it’s particularly good served with crusty bread and pickles for an easy, crowd-favorite dinner.
Braised Cabbage is fairly cheap and easy to make and serve, which is probably why it’s so popular generation after generation. I grew up eating my mom’s braised cabbage, and to this day, I still find it one of the most comforting dishes, because it uses simple, humble ingredients, but the flavors are so satisfying, not to mention the fall-apart tender morsels of beef. It also keeps well and reheats beautifully.
Ingredients:
- 1.5 – 2 lb chuck roast beef, or top sirloin beef
- 2-3 Tbsp Montreal Steak Seasoning
- 2 medium heads of cabbage, 20 cups finely chopped
- 1 cup sauerkraut, well drained
- 6 Tbsp olive oil, divided
- 1 large onion, diced
- 2 large carrots, grated
- 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
Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
115 minutes
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