Braised Beef And Cabbage Recipes

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MY GRANDMA'S BRAISED CABBAGE



My Grandma's Braised Cabbage image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9

2 tablespoons butter
1 yellow onion, sliced with the grain
1/2 head large or 1 small red cabbage, quartered, thinly sliced (core removed)
1 tart apple, peeled and grated
1 tablespoon brown sugar
1/4 cup red wine
1/4 cup apple cider vinegar, plus a splash
1/4 cup water
Salt and freshly ground pepper

Steps:

  • In a medium pot or Dutch oven, cook the onions in the butter over medium heat until softened, about 5 minutes. Add the cabbage and cook, stirring, for a few minutes. Add the apple, brown sugar, wine, vinegar, and water, and bring up to a simmer, stirring. Cover and braise for 30 minutes, stirring once and checking on the texture. Cook a little less for a firmer cabbage; a little more for softer cabbage.
  • Add a small splash of cider vinegar just before serving.

BRAISED BEEF AND CABBAGE



Braised Beef and Cabbage image

When I wasn't looking, the butcher wrapped up a lump of meat that looked like a lawnmover had run over it. Lacking the language skills to try to complain or exchange it, I did this with it and my husband couldn't rave enough over how good it was!

Provided by KWB5015

Categories     Meat

Time 3h30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 -2 lb beef, cubed
1/2 medium cabbage, coarsely chopped
3 onions, sliced
1 (14 ounce) can tomatoes
salt, to taste
pepper, to taste
sour cream (optional)
feta cheese (optional)

Steps:

  • Sprinkle the beef cubes (mine were pretty small, maybe 1/2") with salt and pepper and brown in batches in oil over medium-high heat. Be sure to leave enough space between the beef chunks so that they actually brown and don't steam/boil when they release their liquid.
  • In the bottom of an oven proof lidded glass or ceramic baking dish (or a crockpot), layer onion and cabbage and top with beef. Repeat layering, finishing with beef.
  • Open the tomatoes use them and the liquid with them to deglaze the pan in which the meat was browned. Break up the tomatoes while you do this.
  • Pour contents of the pan over the layered meat, cabbage, and onions.
  • Cover the pot and place in a slow oven (about 200-250 degrees F) for about 2 hours.
  • Check meat for tenderness and serve or continue cooking until tender.
  • Serve with sour cream or feta cheese.

Nutrition Facts : Calories 844.4, Fat 80.9, SaturatedFat 33.5, Cholesterol 112.4, Sodium 58.2, Carbohydrate 18.2, Fiber 5.4, Sugar 9.8, Protein 12.6

BEEF AND CABBAGE STEW



Beef and Cabbage Stew image

I agree that this is a very good recipe. My 93-year-old mother-in-law has recently told me that this is the best meal I have ever brought her, and there have been many. All the veggie prep can be done while the onions and bay leaves are simmering. I do add more broth when the veggies go in. The cabbage will add a significant amount of water but the beef flavor is key. It will freeze great in resealable bags for a quick meal so I normally double the recipe when going to this effort, which in my opinion is well worth it. The 2 hour simmering step for the beef can be done the day before.

Provided by Paul

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h10m

Yield 6

Number Of Ingredients 12

1 ½ pounds beef stew meat, cut into 1-inch pieces
1 cube beef bouillon
2 cups beef broth
1 large onion, chopped
¼ teaspoon ground black pepper
1 bay leaf
2 potatoes, peeled and cubed
4 cups shredded cabbage
2 celery ribs, sliced
1 carrot, sliced
1 (8 ounce) can tomato sauce
salt to taste

Steps:

  • Cook and stir stew meat in a large saucepan or Dutch oven over medium heat until browned on all sides, 10 to 15 minutes. Drain any excess grease.
  • Stir beef bouillon into beef broth in a bowl until dissolved; pour over stew meat. Add onion, black pepper, and bay leaf; cover and simmer until stew meat is very tender, at least 2 hours. Add potatoes, cabbage, celery, and carrot; cover and simmer until potatoes are tender, 30 to 45 more minutes.
  • Stir tomato sauce and salt into the stew; simmer, uncovered, until tomato sauce is fully incorporated and flavors have blended, 15 to 20 minutes.

Nutrition Facts : Calories 318 calories, Carbohydrate 21.5 g, Cholesterol 62.7 mg, Fat 15.8 g, Fiber 4.4 g, Protein 22.6 g, SaturatedFat 6.2 g, Sodium 689.8 mg, Sugar 5.6 g

BRAISED CABBAGE



Braised Cabbage image

Braised cabbage is a tasty side dish with any meal.

Provided by Mark

Categories     Side Dish     Vegetables

Time 35m

Yield 6

Number Of Ingredients 8

2 tablespoons butter, or more to taste
½ head cabbage, cored and cut into 1/4-inch slices
½ onion, cut into 1/4-inch slices
1 cup water
1 tablespoon white vinegar
1 tablespoon white sugar
2 teaspoons caraway seeds
1 teaspoon salt

Steps:

  • Melt butter in a large skillet over medium heat. Cook and stir cabbage and onion until onions are translucent, about 5 minutes. Pour in water; add vinegar, sugar, caraway seeds, and salt. Reduce heat to low and cook, stirring occasionally, until cabbage is tender, 20 to 25 minutes.

Nutrition Facts : Calories 76.5 calories, Carbohydrate 9.9 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 3 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 434.6 mg, Sugar 6 g

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