Braisedbeefandcabbage Recipes

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GRANDPA'S BRAISED BEEF



Grandpa's Braised Beef image

Provided by Rachael Ray : Food Network

Time 5h5m

Yield 5 to 6 servings

Number Of Ingredients 12

Extra-virgin olive oil, for sauteing and drizzling
4 onions, very thinly sliced
6 cloves garlic, very thinly sliced
3 pounds chuck, bottom round or top sirloin steak
Sea salt and freshly ground black pepper
4 to 5 starchy potatoes
1 (32-ounce) can Italian tomatoes, sliced or roughly crushed
2 tablespoons chopped fresh thyme
2 sprigs fresh rosemary, leaves picked and finely chopped
Parmigiano-Reggiano, for grating
A few fresh basil leaves, torn
1 loaf ciabatta, for serving

Steps:

  • Preheat the oven to 325 degrees F.
  • Heat a large skillet over medium heat with a thin layer of extra-virgin olive oil. Add the onions, and garlic to the hot oil and sweat them until very soft and very light caramel in color, 20 to 30 minutes. Turn off the heat and reserve.
  • Heat a large Dutch oven over medium-high heat. Add a thin layer of oil to the pan. Pat the meat dry and season very liberally with salt and pepper. Brown the meat to a deep brown all over, 12 to 15 minutes.
  • Peel the potatoes and very thinly slice them lengthwise into planks. Slice the tomatoes working over a bowl to catch their juices.
  • Arrange 1/2 the onions over top of the meat, season with salt, pepper and 1 tablespoon thyme. Arrange 1/2 the potatoes over the onions and dress the potatoes with a liberal drizzle of extra-virgin olive oil, about 1 tablespoon, salt, pepper, rosemary, and a handful freshly grated cheese. Top the potatoes with 1/2 the tomatoes and their juices, and season with salt and pepper. Scatter a few leaves of torn basil. Repeat the layers. Do not add basil to the top layer of tomatoes.
  • Cover the pan and roast the meat in the oven until very tender, 4 hours. Cool and store for make-ahead meal.
  • To reheat: Reheat, covered, in a preheated 325 degree F oven until warmed through, 45 minutes to 1 hour. Take off the lid of the pot, drizzle the top of the meat with oil, sprinkle with cheese, and broil to lightly crust the top. Cut down through the layers of the potatoes, tomatoes, and onions to portion the meat, serve in shallow bowls with crusty bread and pan juices.

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

BRAISED CABBAGE WITH BACON



Braised Cabbage with Bacon image

Great side dish for about anything. Quick and easy, you can change or add seasonings if desired... but is straight-up good as-is.

Provided by RunningD

Categories     Side Dish     Vegetables

Time 27m

Yield 4

Number Of Ingredients 5

1 teaspoon oil
1 onion, thinly sliced
½ (6 ounce) package Canadian-style bacon, chopped, or to taste
1 head white cabbage, thinly sliced
1 (12 fluid ounce) can or bottle beer

Steps:

  • Heat oil in a large stockpot over medium heat; cook and stir onion and bacon until fragrant, 2 to 4 minutes. Add cabbage and mix well; pour in beer. Cover stockpot and simmer, stirring occasionally, until cabbage is tender, 10 to 15 minutes.

Nutrition Facts : Calories 178.1 calories, Carbohydrate 25.9 g, Cholesterol 10.6 mg, Fat 3 g, Fiber 8.3 g, Protein 9.2 g, SaturatedFat 0.8 g, Sodium 358.3 mg, Sugar 11.8 g

BRAISED CABBAGE



Braised Cabbage image

I hesitate to post this, because it is just so simple.....but just in case no one has done this, here it is! If pressed for time you can use cole slaw mix, but it isn't as fresh as cutting your own, and with such a simple recipe freshness is best.

Provided by breezermom

Categories     Greens

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 6

4 green onions, chopped
3 tablespoons butter, melted
9 cups cabbage, shredded (about 1 1/2 lbs)
3 carrots, scraped and grated
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Saute the green onions in melted butter in a large skillet until it is tender.
  • Add the cabbage and carrot; saute 4 minutes or until crisp-tender. Stir in the salt and pepper.

Nutrition Facts : Calories 93, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 286, Carbohydrate 9.8, Fiber 3.8, Sugar 5, Protein 1.9

BEER-BRAISED BEEF AND ONIONS



Beer-Braised Beef and Onions image

This hearty, warming beef and onion stew is flavored with Belgian beer, bay leaves and sweet paprika. A variation on a traditional Flemish carbonnade, it's rich and homey but still lively, with a ruddy color from the paprika. The very large quantity of onions adds sweetness, and also helps make the sauce velvety soft. Serve it over potatoes, noodles or polenta.

Provided by Melissa Clark

Categories     dinner, soups and stews, main course

Time 3h30m

Yield 8 to 12 servings

Number Of Ingredients 18

1 tablespoon kosher salt, more as needed
1 teaspoon black pepper, more for garnish
6 bay leaves
2 teaspoons sweet paprika, more for garnish
4 pounds boneless beef stew meat, cut into 1 1/2-inch chunks
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil, more as needed
4 Spanish or very large yellow onions, thinly sliced
6 sprigs fresh thyme
4 sprigs fresh parsley, plus chopped parsley, for garnish
1 tablespoon tomato paste
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 tablespoon all-purpose flour
2 cups beef or chicken stock, preferably homemade
1 cup beer, preferably Belgian-style or brown ale
Flaky sea salt, for garnish
Dijon-style mustard, preferably extra-hot, for serving

Steps:

  • In a large bowl, combine salt, pepper, bay leaves and paprika. Toss meat to coat, then cover, refrigerate and marinate at least 2 hours or overnight.
  • Heat oven to 325 degrees. In a large (8-quart) Dutch oven or other heavy pot, heat butter and oil over medium-high until shimmering. Working in batches, brown beef on two sides until dark and crusty, transferring to a bowl when browned (reserve bay leaves). As you cook, add more oil and adjust heat if necessary to prevent burning.
  • When all the meat is browned, add onions to the empty pot and return the heat to medium-high if you lowered it. Cook, stirring and scraping up the brown coating on the bottom of the pan as the onions release their liquid.
  • Continue cooking until onions are deeply golden brown and soft, 20 to 30 minutes, stirring occasionally.
  • Meanwhile, make a bouquet garni by tying thyme, parsley and reserved bay leaves together with kitchen string (or just throw them in the pot and warn your guests not to eat them).
  • Push the onions to the sides, then add tomato paste, coriander and cinnamon to the bottom of the pan. Cook, stirring, 1 minute, until paste is darkened and fragrant. Stir in flour, cook another minute, then add stock, beer, 1 cup water and bouquet garni. Return beef and any juices in the bowl to the pot, bring to a simmer, then cover and transfer to oven. Cook until beef is tender, about 2 1/2 to 3 hours, turning it over halfway through.
  • If the sauce seems thin, remove the meat with a slotted spoon; cover with foil to keep warm. Return pot with liquid to stove and simmer until thickened to taste, 5 to 10 minutes. Return the meat to pot and stir to heat through. Serve from the pot or a platter. Garnish with chopped parsley, flaky sea salt, pepper and paprika. Serve with mustard on the side.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 5 grams, Sodium 746 milligrams, Sugar 4 grams, TransFat 1 gram

BRAISED CABBAGE



Braised Cabbage image

This mild side dish is a good companion to Roast Beef with Horseradish Sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 25m

Number Of Ingredients 6

2 cans (14 1/2 ounces each) low-sodium chicken broth
1 teaspoon coarse salt
10 whole black peppercorns
1 bay leaf
1 small green cabbage (about 2 pounds), cut into 8 wedges
1 small leek, white and pale-green parts only, halved lengthwise and cut crosswise into 1/2-inch-thick pieces

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.

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

BRAISED CABBAGE



Braised Cabbage image

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Number Of Ingredients 0

Steps:

  • Toast 1 teaspoon fennel seeds in a skillet with 1 tablespoon olive oil for 1 minute. Add 1 head thinly sliced red cabbage in batches, season with salt and pepper and stir until wilted. Add a pinch of sugar and a splash each of red wine vinegar and chicken broth. Partially cover and simmer over medium-low heat, stirring occasionally, until the cabbage is soft, about 30 minutes. Toss with 2 tablespoons butter and a handful of chopped parsley.

Nutrition Facts : Calories 150 calorie, Fat 9.5 grams, SaturatedFat 4 grams, Cholesterol 15 milligrams, Sodium 180 milligrams, Carbohydrate 16 grams, Fiber 5 grams, Protein 3 grams, Sugar 8 grams

OVEN BRAISED BEEF SHORT RIBS WITH CABBAGE



Oven Braised Beef Short Ribs With Cabbage image

Tender, delicious short ribs are braised in a mixture of apple juice and beef broth, then cabbage wedges are added to the pot. A delicious cabbage and short ribs dinner recipe.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 3h10m

Yield 4

Number Of Ingredients 9

1 tablespoon vegetable oil
steak seasoning blend or other seasoned salt blend
5 pounds beef short ribs, about 8 short ribs
6 slices bacon, diced
1 large onion, sliced
1 1/2 cups apple juice
1 cup beef broth
3 tablespoons cider vinegar
1 head cabbage, cut into wedges

Steps:

  • Gather the ingredients.
  • Preheat oven to 325 F. In a large Dutch oven or kettle, heat olive oil over medium-high heat. Rub ribs all over with seasoning blend then sear on all sides, about 2 minutes on each side.
  • Remove ribs and set aside. Add bacon to pot and cook for about 3 to 4 minutes, until cooked but not crisp. Add onions and cook, stirring, for 2 minutes.
  • Add ribs back to pot and add apple juice, beef broth, and cider vinegar; bring to a simmer. cover tightly and bake for 2 hours.
  • Add cabbage, cover, and continue cooking, basting occasionally, for about 30 to 45 minutes longer, or until cabbage is tender. Serves 4. You Might Also Like How to Cut a Head of Cabbage into Wedges Red Wine Braised Short Ribs Recipe Oven Braised Beef Short Ribs Recipe

Nutrition Facts : Calories 1955 kcal, Carbohydrate 32 g, Cholesterol 577 mg, Fiber 7 g, Protein 154 g, SaturatedFat 59 g, Sodium 1057 mg, Sugar 19 g, Fat 136 g, ServingSize Serves 4, UnsaturatedFat 0 g

BRAISED CABBAGE



Braised Cabbage image

Provided by Florence Fabricant

Categories     side dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 8

2 ounces slab bacon, diced
1 cup sliced onion
2 cloves garlic, mashed
2 1/2 pounds cabbage, trimmed of tough outer leaves and core and coarsely shredded
2 cups boiling chicken stock
3/4 cup medium-dry white wine such as Riesling
Salt and freshly ground black pepper
1 bay leaf

Steps:

  • Preheat oven to 375 degrees.
  • Saute bacon in a heavy casserole over medium heat until very lightly browned. Remove bacon from casserole, draining as much of the fat as possible back into the pan. Saute onion and garlic in the bacon fat over low heat. Add cabbage, chicken stock and wine. Stir.
  • Scatter the bacon pieces over the cabbage, season with salt and pepper and place bay leaf on top.
  • Cover casserole and place in the oven to bake for about 2 hours, until the cabbage has absorbed virtually all the liquid in the pan. Remove bay leaf, check seasonings and serve.

Nutrition Facts : @context http, Calories 151, UnsaturatedFat 3 grams, Carbohydrate 18 grams, Fat 5 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 766 milligrams, Sugar 8 grams, TransFat 0 grams

BRAISED CABBAGE AND BACON



Braised Cabbage and Bacon image

Make and share this Braised Cabbage and Bacon recipe from Food.com.

Provided by CookinCowgirl

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

6 slices smoked bacon
1/3 cup onion, chopped
8 cups cabbage, sliced thin (1 large or 2 small cabbages)
2 tablespoons water
1 1/2 teaspoons sugar
salt and pepper
1 tablespoon cider vinegar
1 teaspoon cider vinegar

Steps:

  • In a deep skillet, cook bacon until done.
  • Remove bacon from skillet, add the onions.
  • Cook onions until translucent.
  • Add cabbage and other ingredients, cover.
  • Cook until tender.
  • Crumble bacon back into pot and stir.
  • Serve hot.

GROUND BEEF AND CABBAGE CASSEROLE



Ground Beef and Cabbage Casserole image

This is a proven family favorite. Tastes a lot like stuffed cabbage but much easier. If you do not tell them cabbage is included, they will not know what hit them until after they tell you they love it! Texas Pete® hot sauce is a good way to spice it up a bit on your plate.

Provided by Paul

Time 2h50m

Yield 8

Number Of Ingredients 6

cooking spray
1 (28 ounce) can fire-roasted diced tomatoes
2 pounds ground beef
1 medium onion, diced
2 (10.75 ounce) cans condensed tomato soup
1 medium head cabbage, cored and thinly sliced

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a casserole dish with cooking spray.
  • Place diced tomatoes in a colander over a bowl. Let drain and retain the juice.
  • Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer to a large bowl. Drain and discard most of the grease from the skillet.
  • Cook onions in the remaining grease over medium-low heat until the onion is soft and beginning caramelize, about 15 minutes. Remove from the heat and add to the beef with drained tomatoes and condensed soup. Add some tomato juice if necessary to thin the mixture slightly.
  • Place the cabbage in the prepared casserole dish, mounding it in the middle. Pour beef mixture over top and cover tightly with foil.
  • Bake in the oven for 1 hour. Remove the foil and bake for 1 more hour. Remove from the oven and allow to cool for 20 minutes or so before serving. Serve hot.

Nutrition Facts : Calories 339.9 calories, Carbohydrate 21.5 g, Cholesterol 69.6 mg, Fat 19 g, Fiber 4.4 g, Protein 22.2 g, SaturatedFat 7.2 g, Sodium 902.1 mg, Sugar 9.5 g

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2022-02-15 Transfer to a plate and set aside. Wipe out the pot, melt butter over medium heat until foamy. Add mushrooms and cook until they begin to become golden brown, 6 …
From delish.com


BRAISED BEEF WITH DRIED FIGS AND QUICK-PICKLED CABBAGE
For this rich, warming beef braise, adapted from a recipe in “Aegean” by Marianna Leivaditaki, London chef and native of Crete, we use bone-in beef shanks, braise them until meltingly tender, pluck the meat off the bones and return it to the flavorful braising liquid. Dried figs and orange zest lend sweetness that balances the meatiness of the shanks and perfume the dish with the essence ...
From 177milkstreet.com


ONE POT BRAISED CABBAGE RECIPE WITH BACON - LET THE BAKING BEGIN!
2021-10-30 Add the carrots and tomatoes to the bacon & onions and cook over medium-high heat, stirring frequently to evaporate the extra moisture, ~ 5 – 10 minutes. Meanwhile, chop the cabbage: cut the cabbage into 4 wedges. Place the wedges flat side down, cut out the cores and discard.
From letthebakingbegin.com


EASY BUTTER BRAISED CABBAGE (VIDEO) - PETER'S FOOD ADVENTURES
2018-04-06 Add the shredded cabbage and another tablespoon of butter, cover and cook for about 10-15 minutes on low heat. Set aside. If the cabbage is old and not fresh, add 3-4 tablespoons of water to make it more juicier. Stir in 1 tablespoon of ketchup, and stew for another 5 …
From petersfoodadventures.com


BRAISED CABBAGE AND APPLES - A FAMILY FEAST®
2013-10-31 In a large cast iron pan or 14” sauté pan over medium high heat, melt bacon fat and butter. Add onions and sauté for 5 minutes or until onions are just turning soft. Add cabbage, apple, beer, stock, caraway, salt, pepper and sugar and cook over medium high to high heat for 20 minutes turning cabbage every minute or so.
From afamilyfeast.com


WORLD’S BEST BRAISED CABBAGE | TASTE
Directions. Set one oven rack in the middle of the oven, and preheat the oven to 325℉. Trim the cabbage head of bruised or discolored outer leaves. Cut the cabbage through the core into 8 wedges. Arrange the wedges in a large baking dish, such as a 9-by-13 dish.
From tastecooking.com


BRAISED CORNED BEEF RECIPE - DINNER, THEN DESSERT
2022-03-01 Preheat oven to 275 degrees. Drain liquid from corned beef and pat dry with paper towels. Add oil to a large skillet or dutch oven on medium-high heat. Sear corned beef on each side for 4-5 minutes until browned. Add sliced onions and beef broth to an 8x10 or 9x13 baking dish. Place browned corned beef over the onions.
From dinnerthendessert.com


BRAISED BEEF - FILIPINO/CHINESE STYLE - FOXY FOLKSY
2018-12-12 Add the chunk of beef and sear the meat in hot oil on all sides, about 5-7 minutes total. Add the rest of the ingredients except for the carrots, cornstarch and spring onions and bring to a simmer, cover pot with lid and turn the heat to low. Let it cook for 40-50 minutes or until the meat is fork tender.
From foxyfolksy.com


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