Here’s a classic, hearty recipe for Cabbage and Beef—a comforting, one-pot dish that’s savory, tender, and full of flavor. 🥩🥬
🥘 Ingredients (serves 4–6)
- 1 lb (450 g) ground beef or beef stew meat
- 1 medium onion, chopped
- 2–3 cloves garlic, minced
- 1 medium head of cabbage, chopped
- 2 medium carrots, sliced (optional)
- 1 can (14.5 oz) diced tomatoes (optional, for a slightly tangy version)
- 1 cup beef broth
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika or Italian seasoning (optional)
- 2 tbsp olive oil or butter
🥄 Instructions
- Brown the beef
In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add beef and cook until browned. Remove and set aside if using stew meat; drain excess fat if needed. - Sauté aromatics
Add onions and garlic to the skillet and sauté 3–4 minutes until softened. - Add cabbage and vegetables
Stir in chopped cabbage and carrots. Cook 5–7 minutes until cabbage begins to wilt. - Add liquids and seasonings
Pour in beef broth (and diced tomatoes if using). Add salt, pepper, and optional paprika or Italian seasoning. Stir to combine. - Simmer
Reduce heat to low, cover, and simmer 20–25 minutes until cabbage is tender and beef is cooked through. - Serve
Serve warm as a main dish, optionally with mashed potatoes, rice, or crusty bread.
✨ Tips
- For extra flavor, brown the cabbage slightly before adding the broth.
- Leftovers taste even better the next day as the flavors meld.
- Can also be made in a slow cooker: brown the beef and onions first, then combine with cabbage, broth, and seasonings. Cook on low for 4–6 hours.
If you want, I can give a slow cooker version of cabbage and beef that’s fully hands-off and extra tender—perfect for busy nights. Do you want me to do that?
