The rich and hearty flavors of cabbage and root vegetables combine with savory beef in a simmering pot of Cabbage Stew. This is the kind of comfort food that warms you right down to your toes.
This recipe came together quite easily, as it’s essentially a classic beef stew with the added element of the cabbage. As someone who loves cabbage, I’m thrilled with how it turned out.
Most of the guys at my table are carnivores to the bone, though. And, it may have been remarked upon that they would have preferred a bit more meat and a bit less cabbage. Lucky for all of us, I was more than happy to eat the extra cabbage.
Fortunately, the good news is that stew is extremely versatile. Want more meat? Feel free to add more. Want less cabbage? I’m not the boss of you. As for me, I’m probably going to try this with hot sausage next time.
Maybe it’s just the cold we’re having, but I’m looking forward to a bit of spicy heat. And, the idea reminds me of one of my favorite breakfast recipes, Sausage and Cabbage Hash. Cabbage goes great with pretty much any meat.
Beef and Cabbage Stew
You’ll need the following ingredients to make this recipe:
- beef stew meat
- beef broth
- onion, potatoes, celery, carrots
- bay leaves
- diced tomatoes and tomato paste
- Worcestershire sauce
- shredded cabbage
- salt and pepper
Cabbage Stew Recipe
Start by warming the oil in a large pot or Dutch oven over medium high heat. Then, add the beef and toss to coat. Cook for a few minutes, turning occasionally, until browned on all sides, about 10 minutes.
Add the onion, bay leaves, and 2 cups of beef broth. Bring to a boil, then reduce to a simmer. Cover and continue simmering over low heat until the beef is fork tender, about 1½-2 hours.
Add in the potatoes, celery, carrots, diced tomatoes, tomato paste, cabbage, Worcestershire, and remaining 2 cups of broth. Then, stir to combine and cover to bring to a boil.
Reduce to a simmer, cover, and continue simmering over low heat until the potatoes are tender, about 20-30 minutes. Uncover, stir, and taste the stew. Add salt, if needed.
Beef and Cabbage Recipes
Looking for more beef and cabbage recipes? Is there anything better than coming home to the smell of a meal that’s simmering in the slow cooker? Making Crock-Pot Corned Beef is so easy it practically makes itself.
Your search for a cozy, filling soup ends here with this Italian Vegetable Beef Soup, the list of simple ingredients results in amazing flavor.
Unstuffed Cabbage Rolls are for those of us who love traditional cabbage rolls almost as much as we hate the time it takes to roll and bake them. Bites of juicy ground beef with fluffy rice and tangy tomato sauce are made even better in this simple one-skillet meal.
Fragrant and filling, Ground Beef Cabbage Soup simmering on the stovetop will delight the senses of anyone wandering through the kitchen.
Tender crisp cabbage, carrots, and peppers combine with savory ground beef and leave a subtle, lingering heat that will have you wanting more. Get dinner ready in minutes with this easy one pan recipe for Ground Beef and Cabbage.
Tender, salty, corned beef, bite-size chunks of potatoes, and shredded green cabbage are combined in a savory broth to make this Corned Beef Soup. This meal never fails to make everyone in my family happy.
Looking for more cabbage dinner recipes? The crunch of tender crisp cabbage adds wonderful texture to this Cabbage Fried Rice, which is a simple one-dish meal that comes together in minutes.
- 1 tablespoon light flavored olive oil
- 1½ pounds beef stew meat cut into 1-inch pieces
- 4 cups beef broth divided
- 1 large onion chopped into ½-inch pieces
- 2 bay leaves
- 4 medium potatoes peeled and cut into 1-inch pieces, about 4 cups
- 4 celery ribs sliced thin, about 2 cups
- 4 carrots peeled and cut bite-size, about 3 cups
- 15 ounces diced tomatoes
- 8 ounces tomato paste
- 1 teaspoon Worcestershire sauce
- 4 cups shredded cabbage
- ½ teaspoon kosher salt adjust to taste
- ½ teaspoon freshly ground black pepper adjust to taste
- In a large pot or Dutch oven, warm the oil over medium high heat. Add the beef and toss to coat. Cook for a few minutes, turning occasionally, until browned on all sides, about 10 minutes.
- Add the onion, bay leaves, and 2 cups of beef broth. Bring to a boil and then reduce to a simmer. Cover and continue simmering over low heat until the beef is fork tender, about 1½-2 hours.
- Add the potatoes, celery, carrots, diced tomatoes, tomato paste, Worcestershire, cabbage, and remaining 2 cups of broth. Stir to combine and cover to bring to a boil.
- Reduce to a simmer, cover, and continue simmering over low heat until the potatoes are tender, about 20-30 minutes. Uncover, stir, and taste the stew. Add salt, only as needed.