Warm, cozy, and so flavorful — this comforting braise features tender beef, melt-in-your-mouth cabbage, sweet carrots, and aromatic spices. It’s a childhood favorite for many and makes the perfect easy dinner served with crusty bread and crunchy pickles.

Ingredients (Serves 6)

For the Braise:

• 2 tbsp olive oil

• 1.5–2 lbs (700–900 g) beef chuck, cut into large chunks

• 1 large onion, sliced

• 3 garlic cloves, minced

• 1 medium green cabbage, roughly chopped

• 3 large carrots, sliced

• 2 celery ribs, sliced (optional)

• 2 tbsp tomato paste

• 1 tsp smoked paprika

• 1 tsp sweet paprika

• 1 bay leaf

• 1 tsp dried thyme or 1–2 fresh sprigs

• 4 cups (1 liter) beef broth (or water)

• 1 tbsp vinegar or lemon juice (optional, helps balance sweetness of cabbage)

• Salt and pepper to taste

• Fresh dill or parsley for serving

Instructions

1. Brown the Beef

1. Heat olive oil in a large pot or Dutch oven over medium-high.

2. Season beef generously with salt & pepper.

3. Brown the beef on all sides (about 5–7 minutes). Remove and set aside.

2. Sauté Vegetables

4. In the same pot, add the onion and cook 4–5 minutes until softened.

5. Add garlic and cook 30 seconds until fragrant.

6. Stir in tomato paste, paprika, and thyme; cook 1 minute to caramelize.

3. Add Cabbage & Carrots

7. Add the chopped cabbage, carrots, and celery. Stir well so everything is coated in the aromatics.

8. Let cabbage cook down slightly for 4–5 minutes.

4. Braise Everything Together

9. Return beef to the pot.

10. Pour in beef broth until ingredients are mostly covered.

11. Add bay leaf and vinegar/lemon juice.

12. Bring to a simmer, then cover and cook:

• Stovetop: 1.5–2 hours on low

• Oven: 300°F (150°C) for 2–2.5 hours

• Slow cooker: 6–8 hours on low

13. Taste and adjust seasoning.

5. Serve

Sprinkle with fresh dill or parsley. Enjoy with crusty bread, boiled potatoes, or pickles.

Recipe Notes

• The cabbage becomes naturally sweet as it braises — the vinegar or lemon juice helps balance this.

• Tomato paste enriches the broth and gives a deeper flavor.

• For a lighter version, you can use chicken or turkey instead of beef.

Tips for Best Results

• Use marbled beef (like chuck) — it becomes incredibly tender.

• Don’t skip browning the meat — it adds layers of savory flavor.

• Let it rest 10 minutes after cooking; the flavors intensify.

• Make ahead: tastes even better the next day.

• Freezer-friendly: freezes well for up to 3 months.

Serving Suggestions

Serve with:

• Crusty rustic bread

• Mashed or boiled potatoes

• Pickled cucumbers or sauerkraut

• Sour cream on top

• A side of mustard or horseradish

Estimated Nutrition (per serving, 6 servings)

• Calories: ~380

• Protein: 33 g

• Carbs: 17 g

• Fat: 20 g

• Fiber: 4 g

• Sodium: varies depending on broth

(Values are approximate.)

Health Benefits

• Cabbage is rich in vitamin C, antioxidants, and gut-friendly fiber.

• Beef chuck provides protein, iron, and B-vitamins.

• Slow braising reduces the need for added fats while creating deep flavor.

• Vegetables add natural sweetness and nutrients without added sugar.

Frequently Asked Questions

Can I make this vegetarian?

Yes! Substitute the beef with mushrooms, white beans, or plant-based meat and use vegetable broth.

Can I use red cabbage?

You can, but it will change the color and flavor slightly. Green cabbage is more traditional and sweeter.

Can I cook it faster?

Use an Instant Pot: high pressure for 45 minutes; natural release.

How do I store leftovers?

Refrigerate in airtight containers for up to 4 days or freeze for up to 3 months.

Can I add potatoes directly into the pot?

Yes — add cubed potatoes during the last 45 minutes of simmering.