Braised Beef and Cabbage with Carrots and Onions
I love cabbage and, although I have many really good recipes, I wanted to do something different for a main dish. According to my mother, she and my grandmother usually cooked cabbage with smoked ham, although they did use other meats, and always passed apple cider vinegar when serving. So, I decided to try it with beef and it is very good. This is a one pot meal that takes a while to cook, but preparation is quick and easy. You can switch it up using any braising meat you prefer, such as ham, sausage or pork, as in the similar and related recipes links.
- 1-1/2 pounds chuck steak, about 3/4-inch thick, trimmed
- Salt and pepper to taste
- 2 tablespoons canola or other vegetable oil
- 2 large carrots, sliced on the diagonal, about 1/4-inch thick
- 1 large onion, halved and cut into 1/4-inch wedges
- 2-3/4 cups water, divided
- 1 medium head green cabbage, quartered, cored, and cut into about 1-inch wedges
- 1 teaspoon dried thyme leaves
- 1/2 bay leaf
- 1 teaspoon caraway seed (optional)
- 1 tablespoon red wine vinegar (optional)
Cut the steak into serving sizes. Season both sides with salt and pepper. Heat a large braising pan or medium Dutch oven over medium-high heat. Add the oil. Brown the meat on both sides, in batches if needed. Remove from the pan. Add the carrots and onions. Sauté about 5 minutes or until slightly golden. Add about 3/4 cups of water. Scrape up any browned bits from the bottom of the pan. Return the meat, and any accumulated juices, to the pan. Add the cabbage, thyme, bay leaf, and additional salt and pepper. Add 2 cups of water and bring to a boil. Cover, reduce heat to medium-low and simmer, stirring occasionally, until meat is tender, about 1-1/2 hours, depending on thickness of steak. Add the optional caraway seed and vinegar; simmer about 10 more minutes. Serve, passing additional vinegar separately.