Cabbage and Beef Stew is garlicky, hearty, meaty and the perfect side dish for any meal! Eat it on it's own for a satisfying low carb meal!
Happy fall y'all! It's time to slow down and enjoy moments in the kitchen cooking, while the smell of fall candles burning wafts in the air.
One meal I've been loving lately this Cabbage and Beef Stew which is quite similar to my Mixed Vegetables with Cabbage. This is one of the ways we cooked cabbage while I was growing up in Cameroon.
My household is swoon over this dish and it was devoured in minutes! That's a record for a vegetable dish!
You can serve Beef and Cabbage Stew with steamed rice or fancier coconut rice, roasted potatoes, steamed plantains, or sweet fried plantains. It really works well with plenty of starchy sides or eaten by itself. Enjoy!
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Ingredients For Cabbage and Beef Stew
Here is the simple ingredient list for Cabbage and Beef Stew:
- Green Cabbage
- Beef
- Onions
- Salt and Pepper
- Carrots
- Oil (Olive oil or any neutral tasting oil)
- Tomatoes
- Carrots
- Garlic and Ginger
- Chicken Bouillon seasoning
How To Make Beef and Cabbage Stew
- First prep the cabbage. Cut the head of cabbage into wedges, then shred each wedge using the slice side of a box grater.
Slicing cabbage using the slice side of a box grater is and easy way to get beautiful shreds out of your cabbage. You can see how I shred the cabbage in the video.
2. Boil some water in a large pot. Add salt to the water then add the cabbage to the water making sure it is completely submerged.
3. Strain the cabbage using a colander. Then rinse with cold water to stop the cooking process, squeeze the cabbage and keep aside.
4. Combine beef, salt and pepper, diced onions, and water in a small pot. Cook together for about 8 minutes or until the beef is tender.
5. Place a large pot on high heat. Add in some olive oil or another flavorless oil. Sautee some onions then add diced tomatoes and cook down.
6. Add garlic and ginger paste and stir, add in some white or black pepper and stir. Then add some chopped carrots and the cooked beef with a little stock.
7. Add the prepped cabbage into the pot. Stir well to combine.
Season to taste with salt and chicken bouillon seasoning. Let it simmer for about 2-5 minutes and you have a beautiful pot of Cabbage and Beef Stew!
What To Serve It With
Serve this dish with a variety of carb-y sides or enjoy as is. Serve it with:
Variations
- Spicy - Add some cayenne pepper when adding the white pepper or for just mildly spicy, add some crushed red pepper flakes instead. If you want it super spicy, blend one habanero pepper and put it.
- Different Protein - Try making beef and cabbage stew with chicken instead or any other protein you like.
- More Sauce - If you like your cabbage stew saucier, add all of the beef stock to the stew and let it simmer with the other ingredients.
More Cozy Dinner Recipes
- Lentil Stew
- Quick Chicken Noodle Soup
- Chicken and Potatoes
- Buttermilk Mashed Potatoes
- Pan Seared Lamb Chops
Watch How To Make It
Here is a video in which you can see me making Cabbage and Beef Stew step by step. If you would love to see more videos from me, please SUBSCRIBE to my YouTube channel. Thank you for being here and enjoy, friends!
Recipe
Cabbage and Beef Stew
Ingredients
- 1 head cabbage, 4 pounds or use 2 small cabbages equaling about 4 pounds
- 1 pound beef for stew or use chuck roast
- 2 medium carrots cut into matchsticks
- 10 garlic cloves peeled mashed into a paste or blended
- 2 inches ginger root mashed into a paste or blended
- ½ cup neutral oil I used peanut oil. Any flavorless oil would work
- 1 medium onion, chopped
- 10 medium tomatoes, diced Use Roma if available
- 1 teaspoon ground white pepper
- Salt to taste
- 2 teaspoons chicken bouillon powder
Instructions
- Shred the cabbage. Cut the cabbage into wedges. About 4-6 wedges or up to 8 wedges for a larger cabbage. Shred by slicing the wedges on the slice side of a standard box grater.Gather any loose cabbage leaves and slice them.
- Blanche the cabbage. Bring water to a boil in a large pot. Add 2 teaspoons of salt. Put the cabbage into the pot. Push in with a wooden spoon to completely submerge. Turn off the heat, cover the pot and let it sit for 5 minutes.
- Rinse the cabbage. Pass cabbage through a colander. Immediately rinse with cold water to stop cooking process. Squeeze out excess water from cabbage and set aside.
- Cook the beef. Place beef in a pot. Add half a teaspoon of salt, a quarter teaspoon of ground white pepper and 2 tablespoons of the chopped onions. Add one cup of water. Cook beef for 8-10 minutes or until tender.
- Sauté onions and tomatoes. Place a pot on high heat. Add oil. Heat up until shimmering. Add onions and sauté for one minute. Add diced tomatoes and cook while stirring from time to time for 15 minutes. It is important to stir tomatoes consistently so they don't burn. The tomatoes will shrink considerably as they cook.
- Add aromatics, carrots and beef. Add garlic and ginger paste, then stir for 1 minute. Add white pepper, and stir for 1 minute. Add sliced carrots, stir for 2 minutes. Add back beef with a quarter cup of its broth. Stir and let it simmer for 2 minutes.
- Add cabbage and season to taste. Add the cabbage to the pot. Stir well to combine. Add 2 teaspoons of chicken bouillon powder and stir well to combine. Add salt to taste and stir well to combine. I added a loose teaspoon of salt. Let everything simmer together for 2-5 minutes. Taste and adjust seasoning according to taste. Add some cayenne pepper if want some heat.
- Serve warm. Serve with steamed rice, plantains or roasted potatoes.
Notes
- Spicy - Add some cayenne pepper when adding the white pepper or for just mildly spicy, add some crushed red pepper flakes instead. If you want it super spicy, blend one habanero pepper and put it.
- Different Protein - Try making beef and cabbage stew with chicken instead or any other protein you like.
- More Sauce - If you like your cabbage stew saucier, add all of the beef stock to the stew and let it simmer with the other ingredients.
Nutrition
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