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A white bowl filled with Braised Cabbage with Beef topped with fresh dill on a wooden table.
Maryam

Braised Cabbage with Beef

Tender beef and silky cabbage slow-braised in a rich, savory broth for the ultimate comfort food dinner.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Eastern European
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Beef
  • 1.5 lb boneless beef chuck roast cut into 1.5-inch cubes
  • 1 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
  • 2 tbsp vegetable oil
For the Cabbage and Aromatics
  • 1 large yellow onion diced (about 1.5 cups)
  • 4 cloves garlic minced
  • 1 medium head green cabbage cored and cut into 1-inch wedges
For the Braising Liquid
  • 2 cups beef broth low sodium
  • 2 tbsp tomato paste
  • 1 tbsp apple cider vinegar
  • 2 bay leaves
  • 0.5 tsp caraway seeds optional, crushed

Equipment

  • Large Dutch oven or heavy pot with lid
  • Wooden Spoon

Method
 

Prep and Sear the Beef
  1. Pat beef cubes dry with paper towels - this is crucial for browning. Season all over with salt and pepper. Heat oil in Dutch oven over medium-high heat until shimmering. Working in batches to avoid crowding, sear beef until deeply browned on all sides, about 8 minutes per batch. Transfer to a plate.
Build the Flavor Base
  1. Reduce heat to medium. Add onion to the pot with beef drippings and cook, scraping up browned bits, until softened and golden at edges, about 6 minutes. Add garlic and cook 1 minute until fragrant.
Layer and Braise
  1. Stir in tomato paste and cook 1 minute. Add broth, vinegar, bay leaves, and caraway if using. Nestle cabbage wedges into the pot, then arrange beef on top with any accumulated juices. Bring to a simmer, then cover and reduce heat to low.
  2. Braise for 75-90 minutes, stirring gently once halfway through, until beef is fork-tender and cabbage is silky and translucent. Remove bay leaves. Taste and adjust seasoning with salt and pepper. The sauce should coat a spoon; if too thin, simmer uncovered 5 minutes to reduce.

Notes

Don't skip drying the beef - moisture is the enemy of browning. For deeper flavor, substitute 1/2 cup broth with dry red wine. This reheats beautifully and tastes even better the next day; store covered in the fridge for up to 4 days.