Braised Beef And Cabbage Recipes

BRAISED BEEF AND CABBAGE

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.

BRAISED CABBAGE

Steps:

• Heat a large Dutch oven over medium-high heat. Add the bacon and cook until crisp, about 5 minutes. Add the onions along with a pinch of salt and cook until the onions are translucent, 3 to 5 minutes. Add the beer, vinegar and another large pinch of salt. Cover and cook until the cabbage is wilted but is still slightly crisp. Stir in the mustard and taste for seasoning. You might want to add some additional salt, mustard and/or vinegar at this time.
• Remove the cabbage from the heat and stir in the chives and parsley.

MY GRANDMA'S BRAISED CABBAGE

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 CABBAGE

Steps:

• Bring broth, salt, peppercorns, and bay leaf to a boil in a medium pot over medium-high heat. Add cabbage and leek. Cover; reduce heat to medium. Simmer until cabbage is tender, 12 to 15 minutes. Transfer cabbage and some of the broth to a serving platter.

BEER BRAISED CABBAGE

Steps:

• Melt butter in a large skillet over medium-high heat. Add onion; cook until softened, about 5 minutes. Stir in beer, mustard, and thyme. Lower heat and simmer until slightly thickened, about 2 minutes. Add cabbage and vinegar. Cover and cook, stirring occasionally, until cabbage is wilted and tender, about 8 minutes. Season with salt and black pepper.

GROUND BEEF AND CABBAGE

Steps:

• Combine cabbage, tomatoes with juice, onion, Italian seasoning, salt, and black pepper in a large pot over low heat. Bring cabbage mixture to a simmer and crumble ground beef into the pot. Cover and cook until cabbage is tender and ground beef is cooked through, about 45 minutes. Stir occasionally.

BRAISED SPARERIBS WITH CABBAGE

Steps:

• Put olive oil in a large, deep skillet or casserole that can be covered, and turn heat to high. A minute later, add garlic and chilies. When they sizzle, add ribs, meatier side down; sprinkle with salt and pepper, and add bay leaves. Cook, adjusting heat so the meat browns, 5 to 10 minutes. Turn ribs, and brown again. Remove ribs to a plate.
• Pour off excess fat, and add cabbage and some more salt and pepper. Cook, stirring occasionally, until cabbage browns. Add wine, and stir to release any brown bits stuck to bottom of pan. Return ribs to pot; adjust heat so mixture simmers steadily but not violently, and cover.
• Cook, checking occasionally to be sure the mixture does not dry out. (If it does, add more white wine or water.) When ribs are tender and cabbage is very soft -- this will take at least 45 minutes -- uncover. If mixture is soupy, turn heat to high, and cook, stirring occasionally and carefully, until it is more of a moist stew. Garnish with parsley and serve immediately, or cover and refrigerate for up to a day before reheating.

BRAISED CORNED BEEF

Steps:

• To make brine, place 2 quarts of water plus the next 12 ingredients in a large 6-8 quart stock pot; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar and salts have dissolved, 4-5 minutes. Remove from heat; add ice and and stir until ice has melted. Place brine in the refrigerator and allow to cool completely. Place a 3-4 gallon resealable plastic bag inside a large baking dish or roasting pan; add brisket and pour brine over beef. Seal bag, removing as much air as possible, ensuring brisket is completely submerged. Transfer to refrigerator; allow to rest for 10 days, agitating bag occasionally to redistribute spices and liquid. , After 10 days, remove brisket from brine; rinse brisket thoroughly and discard brine. To braise brisket, preheat oven to 300°. Place carrots, celery and onion in large roasting pan; pour remaining 2 cups of water into pan until water level is 1/2-inch high. Place brisket over vegetables and cover with aluminum foil; transfer to oven. Cook, covered, until very tender about 5-6 hours. , Remove brisket from roasting pan, discarding vegetables and cooking juices; tent beef with foil and allow to rest for 10 minutes before serving. Or, to slice for Reuben sandwiches, wrap corned beef well with plastic wrap after cooling for 10 minutes; place in refrigerator and allow to cool completely overnight. Slice thinly against grain.

CORNED BEEF AND BRAISED RED CABBAGE

Steps:

• Toss cabbage with vinegar, sugar and salt.
• Allow to marinate for one hour.
• In a large, covered saucepan, saute onion in butter until softened.
• Stir in cabbage and cook for a few minutes.
• Add 2 cups water, corned beef and season with pepper.
• Bring to a boil.
• Layer apple slices on top of cabbage.
• Cover and simmer for 1 hour checking water lever from time to time and adding a little water if necessary.
• Add salt to taste before serving if desired.