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Side dishe for 7

Braised Cabbage

Chuck roast and cabbage braise with sauerkraut, vegetables, tomato paste, and seasonings until tender in a covered Dutch oven.

$2.76per serving $$
115 minstart to table
7servings

Eastern EuropeanGluten-freeSide dishesCold-weather comfortWinter

Ingredients

  • 1 3/4 lb chuck roast beef
  • 2 1/2 tbsp montreal steak seasoning
  • 2 heads cabbage
  • 1 cup sauerkraut
  • 6 tbsp olive oil
  • 1 large onion
  • 2 large carrots
  • 4 1/2 oz tomato paste
  • 1 1/2 tbsp brown sugar
  • 2 tbsp heavy cream
  • 1/2 cup water (optional)
  • 1 tsp fine sea salt
  • 1/2 tsp freshly ground black pepper
  • 2 bay leaves

Steps

  1. Cut the cabbage and onion, slice the carrots, and pat the chuck roast dry.
  2. Season the roast with Montreal steak seasoning, salt, and pepper.
  3. Heat the olive oil in a large Dutch oven over medium-high heat and brown the roast for 10 minutes.
  4. Add the onion and carrots, then cook for 10 minutes until lightly softened.
  5. Stir in the tomato paste, brown sugar, sauerkraut, bay leaves, and water.
  6. Nestle the cabbage around the roast, cover the Dutch oven, and bake at 325 F for 75 minutes.
  7. Stir in the heavy cream and cook uncovered for 5 minutes, until the roast reaches at least 145 F and the cabbage is tender.

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