Braised Cabbage with Tender Chuck Roast and Sauerkraut Recipe

Introduction

Braised cabbage is a comforting, flavorful dish that combines tender beef with savory cabbage and a rich tomato-based sauce. Perfect as a hearty main or a side, it’s a satisfying meal that warms you from the inside out.

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

Instructions

1. Step 1: Cut the beef into small 1/2 inch thick chunks. Add the Montreal Steak Seasoning and place the beef in a sealed plastic bag. Marinate in the fridge for at least 4 hours or overnight.
2. Step 2: Bring a large pot of water to a boil. Stir in one head of shredded cabbage, then turn off the heat. Let the cabbage soak for 30 minutes to soften. Drain, squeeze out excess water, and transfer to a large mixing bowl.
3. Step 3: While the first head soaks, finely shred the second head of cabbage (discard the core) and add it to the mixing bowl. Drain the sauerkraut well and add it in as well.
4. Step 4: Heat 2 to 3 tablespoons of olive oil in a 6-quart Dutch oven over medium-high heat. Add half of the beef chunks and sear until browned on all sides, working in batches to avoid overcrowding. Remove cooked beef to the bowl with the cabbage mixture.
5. Step 5: In the same skillet, add 4 tablespoons of olive oil. Sauté the diced onion and grated carrots until soft, about 7 to 8 minutes. Stir in the tomato paste, heavy cream, water, salt, brown sugar, and black pepper. Let the sauce cook for a few minutes, then combine it with the cabbage and beef mixture.
6. Step 6: Transfer everything to a Dutch oven or heavy pot with a tight-fitting lid. Add the bay leaves. Cover and cook over medium-low heat for 25 minutes, stirring occasionally. If the mixture dries out or sticks, add 1/4 cup water as needed.
7. Step 7: Reduce heat to low and continue to simmer, covered, for 45 minutes. Stir every 10 minutes to prevent sticking and ensure even cooking. Remove bay leaves before serving.

Tips & Variations

• If you prefer a vegetarian version, omit the beef and increase the tomato paste slightly for richer flavor.
• To add a smoky touch, use smoked paprika in place of some steak seasoning.
• Serve with crusty bread or over mashed potatoes for a complete meal.
• For creamier texture, stir in additional heavy cream or sour cream just before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water if needed to loosen the sauce. This dish does not freeze well due to the cream and texture of the cabbage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Yes, top sirloin or chuck roast are ideal because they become tender with slow cooking. Avoid lean cuts like tenderloin which can dry out.

What if I don’t have sauerkraut on hand?

You can omit the sauerkraut or substitute with a small amount of vinegar to add acidity. It enhances flavor but isn’t essential.

Braised Cabbage with Tender Chuck Roast and Sauerkraut Recipe

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★★★★★

4.9 from 69 reviews

This hearty Braised Cabbage recipe features tender chunks of marinated beef combined with two varieties of cabbage, sauerkraut, and a flavorful tomato-based sauce. The dish is slowly braised to perfection, creating a rich and comforting meal with a balanced blend of savory, tangy, and slightly sweet flavors.

• Author: Rita
• Prep Time: 20 minutes (plus 4 hours or overnight marinating)
• Cook Time: 1 hour 10 minutes
• Total Time: 5 hours 30 minutes (including marinating)
• Yield: 6 servings 1x
• Category: Main Course
• Method: Braising
• Cuisine: American

Ingredients

Scale 1x2x3x

Beef

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

Cabbage Mixture

• 2 medium heads of cabbage (20 cups finely chopped)
• 1 cup sauerkraut (well drained)

Sauce and Other Ingredients

• 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

Instructions

1. Marinate Beef: Cut the beef into small 1/2″ thick chunks, sprinkle with Montreal Steak Seasoning, place in a sealed plastic bag, and refrigerate for at least 4 hours or overnight to allow flavors to penetrate.
2. Soften First Cabbage: Bring a large pot of water to a boil, add one head of shredded cabbage, then turn off the heat. Let it sit for 30 minutes to soften. Drain and squeeze out excess water, then transfer to a large mixing bowl.
3. Prepare Second Cabbage and Sauerkraut: While the first cabbage soaks, finely shred the second head of cabbage, discarding the core, and add it to the mixing bowl. Drain one cup of sauerkraut well and add it to the bowl as well.
4. Sear the Beef: Heat 2 to 3 Tbsp olive oil in a 6-quart Dutch oven over medium-high heat. In batches, sear half the beef chunks until browned on all sides, ensuring not to overcrowd the pan. Remove the cooked beef and add it to the cabbage mixture.
5. Make the Sauce: In the same pan, add 4 Tbsp olive oil and sauté diced onion and grated carrots until soft, about 7-8 minutes. Stir in tomato paste, heavy cream, water, salt, brown sugar, and black pepper. Cook the sauce for a few minutes until well combined, then mix into the cabbage and beef bowl.
6. Braise Cabbage Mixture: Transfer the combined mixture to the Dutch oven or a heavy pot with a tight-fitting lid. Add the bay leaves, cover, and cook on medium-low heat for 25 minutes, stirring occasionally to prevent burning. Add 1/4 cup water if the mixture dries or sticks. Reduce heat to low and simmer covered for an additional 45 minutes, stirring every 10 minutes to avoid scorching the bottom.

Notes

• Marinating the beef overnight improves flavor depth and tenderness.
• Drain and squeeze the cabbage well to prevent excess moisture while cooking.
• Cook the beef in batches to ensure proper browning and avoid steaming.
• Add water sparingly during braising to maintain moisture without diluting flavors.
• Use a heavy pot or Dutch oven to evenly distribute heat and avoid burning.
• Substitutions for heavy cream include half and half or sour cream for a slightly different richness.

Keywords: braised cabbage, beef stew, cabbage recipe, comfort food, slow cooked cabbage, Montreal steak seasoning, hearty dinner