Name: Beef and Cabbage: A Delicious and Nutritious Recipe
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: American
Ingredients: 1.5 lbs beef chuck, cut into 1-inch cubes; 1 large head of cabbage, roughly chopped; 1 large onion, chopped; 2 carrots, peeled and sliced; 2 celery stalks, chopped; 4 cloves garlic, minced; 1 (14.5 oz) can diced tomatoes, undrained; 6 cups beef broth; 2 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1/2 teaspoon smoked paprika; 1/4 teaspoon red pepper flakes (optional); Salt and black pepper to taste; 2 tablespoons all-purpose flour (optional, for thickening); 2 tablespoons water (optional, for thickening); Fresh parsley, chopped (for garnish)

Jump to Recipe·Leave a Review

Beef and cabbage is one of those timeless recipes that proves simple ingredients can create something truly comforting. I love how tender beef, sweet cabbage, and savory broth come together in a stew that warms me from the inside out. This dish feels rustic and hearty, the kind of meal that makes me slow down and savor every bite.

Beef and Cabbage: A Delicious and Nutritious Recipe

Why You’ll Love This Recipe

I find this recipe irresistible because it’s comforting, nourishing, and incredibly flexible. The beef becomes melt-in-your-mouth tender after a slow simmer, while the cabbage adds a gentle sweetness that balances the richness of the broth. I like that it’s all cooked in one pot, which makes cleanup easy. Another reason I turn to this dish so often is its adaptability—I can adjust the vegetables, add more spice, or even prepare it in a slow cooker when I want a hands-off option.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1.5 lbs beef chuck, cut into 1-inch cubes
1 large head of cabbage, roughly chopped
1 large onion, chopped
2 carrots, peeled and sliced
2 celery stalks, chopped
4 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, undrained
6 cups beef broth
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
2 tablespoons all-purpose flour (optional, for thickening)
2 tablespoons water (optional, for thickening)
Fresh parsley, chopped (for garnish)

Directions

I start by seasoning the beef with salt, black pepper, and smoked paprika. Then I sear it in olive oil until browned, working in batches so the meat develops a nice crust.
In the same pot, I sauté onion, carrots, and celery until softened, then stir in garlic for a minute until fragrant.
I deglaze the pot with a splash of broth, scraping up the browned bits.
I add the seared beef back in, along with tomatoes, the rest of the broth, thyme, rosemary, and red pepper flakes. I simmer it gently for about 2 hours, sometimes longer, until the beef is tender.
After that, I stir in the chopped cabbage and cook another 30–45 minutes, just until the cabbage is tender but not mushy.
If I want a thicker stew, I whisk flour and water into a slurry and stir it into the pot until the broth thickens.
Finally, I taste and adjust the seasoning, then ladle the stew into bowls and garnish with fresh parsley.

Servings and timing

This recipe makes about 6–8 servings. I usually plan for about 20 minutes of prep time and 2 hours 30 minutes of cooking time, which means the dish is ready in roughly 2 hours 50 minutes.

Variations

I like to experiment with different versions of this dish:

Irish-inspired: Add potatoes for a heartier stew.
Hungarian goulash: Add paprika, caraway seeds, and finish with sour cream.
Slow cooker version: After searing the beef, I transfer everything to the slow cooker and cook on low for 6–8 hours.
Lighter version: Swap potatoes for turnips or parsnips, or serve with cauliflower rice on the side.

storage/reheating

When I have leftovers, I store them in an airtight container in the refrigerator for up to 4 days. The flavors deepen beautifully overnight. For longer storage, I freeze portions for up to 3 months. To reheat, I warm it gently on the stovetop over low heat, adding a splash of broth if it has thickened too much.

FAQs

How do I keep the beef tender?

I let the stew simmer slowly over low heat. Rushing the process can make the beef tough, so patience really pays off.

Can I make this ahead of time?

Yes, and I think it tastes even better the next day. The flavors meld together wonderfully after resting in the fridge overnight.

What type of beef works best?

I prefer beef chuck because it has the right amount of marbling, but brisket or short ribs also work beautifully.

Can I add other vegetables?

Definitely. Sometimes I add potatoes, parsnips, or bell peppers. I just adjust the cooking time so everything is tender but not overcooked.

How do I keep the cabbage from getting mushy?

I add the cabbage during the last 30–45 minutes of cooking. That way it softens nicely without losing its texture.

Conclusion

For me, beef and cabbage is the ultimate comfort dish—hearty, flavorful, and surprisingly simple. I love how the beef turns rich and tender while the cabbage adds sweetness and body to the stew. It’s flexible enough to adapt to my mood, whether I want it spiced up, made ahead, or simmered low and slow on a lazy weekend. I always enjoy it with crusty bread or mashed potatoes, and I never mind leftovers because they taste even better the next day. This is the kind of recipe I return to again and again, and I think it’s one that will always feel like home.