Hearty Cabbage and Beef Stew
A wholesome and hearty stew featuring tender beef, shredded cabbage, and carrots in a garlicky tomato base. Rich in protein and fiber, low in saturated fat, and packed with flavor, this one-pot meal is ideal for quick dinners, family meals, or meal prep. Serve with rice, roasted potatoes, or plantains.
Equipment
- 1 Large pot (5–6 quarts)
- 1 Medium saucepan (3-quart)
- 1 cutting board
- 1 sharp knife
- 1 Box grater
- 1 wooden spoon
- 1-Colander
Ingredients
- 1 head cabbage about 4 lbs
- 1 lb beef stew meat or chuck roast
- 2 medium carrots cut into matchsticks
- 10 garlic cloves mashed into a paste
- 2- inch piece fresh ginger mashed into a paste
- ½ cup neutral oil e.g., peanut or vegetable oil
- 1 medium onion chopped
- 10 medium tomatoes diced (Roma preferred)
- 1 teaspoon ground white pepper
- Salt to taste
- 2 teaspoons chicken bouillon powder
- 1 cup water for cooking beef
Instructions
- Prepare the Cabbage: Start by carefully removing the outer leaves of the cabbage and setting them aside. Cut the cabbage into wedges—about 4 to 6 for an average head or up to 8 for a larger one. Using a sharp knife, slice each wedge into long strips, then shred further using a box grater to achieve fine strands. Collect any loose leaves, rinse them, and shred them in the same manner. This preparation ensures the cabbage cooks evenly and absorbs all the stew’s flavors.
- Blanche the Cabbage: Fill a large pot with water and bring it to a rolling boil. Add 2 teaspoons of salt to season the water, which helps preserve the cabbage’s color and flavor. Submerge the shredded cabbage fully into the boiling water, pressing it down gently with a wooden spoon to ensure it is all under water. Turn off the heat, cover the pot with a lid, and let the cabbage sit for 5 minutes. This step softens the cabbage slightly without overcooking, keeping it tender yet slightly crisp.
- Rinse and Drain Cabbage: Once the cabbage has blanched, carefully pour it into a colander. Rinse immediately under cold running water to halt the cooking process. Gently squeeze out excess water using your hands or a clean kitchen towel. Set the cabbage aside. This step ensures the cabbage maintains its vibrant color and doesn’t become soggy when added to the stew later.
- Cook the Beef: Place your beef chunks or stew meat into a medium-sized pot. Sprinkle with ½ teaspoon of salt and ¼ teaspoon of white pepper, and add 2 tablespoons of chopped onion for initial flavor. Pour in 1 cup of water, just enough to cover the bottom of the pot. Cover and cook the beef over medium heat for 8–10 minutes or until it becomes tender. This pre-cooking ensures the meat is soft and juicy before combining with other stew ingredients.
- Sauté Onions and Tomatoes: In a separate large pot, heat ½ cup of neutral oil over medium-high heat until it shimmers. Add the remaining chopped onion and sauté for 1 minute, stirring continuously to prevent browning. Add the diced tomatoes and cook for 15 minutes, stirring frequently to prevent sticking or burning. The tomatoes should reduce and thicken into a rich, flavorful base for the stew. This step develops deep flavors that form the backbone of your dish.
- Incorporate Aromatics and Carrots: Add the prepared garlic and ginger paste to the tomato-onion mixture. Stir constantly for 1 minute to release the aromatic oils. Sprinkle in 1 teaspoon of ground white pepper and stir for another minute. Next, add the carrot matchsticks and continue stirring for 2 minutes to slightly soften the carrots while retaining some crunch. This layering of flavors ensures every bite of your stew has depth and complexity.
- Combine Beef and Broth: Add the pre-cooked beef to the pot along with about ¼ cup of its cooking liquid. Stir gently to coat the meat in the tomato-vegetable mixture. Allow the beef and vegetables to simmer together for 2 minutes, letting the flavors meld. This step also prevents the beef from drying out while infusing it with the aromatic tomato sauce.
- Add Cabbage and Seasonings: Carefully fold the blanched cabbage into the pot, stirring gently to combine. Sprinkle in 2 teaspoons of chicken bouillon powder and a teaspoon of salt (or to taste). Stir well to evenly distribute the seasonings. Allow the stew to simmer for 2–5 minutes, letting the cabbage absorb the savory flavors. Taste the stew and adjust seasoning as needed. For a touch of heat, add cayenne pepper or crushed red pepper flakes at this stage.
- Simmer and Final Touches: Lower the heat to maintain a gentle simmer. Stir occasionally to prevent sticking and ensure even cooking. Let the stew cook until all ingredients are tender, flavors are well combined, and the cabbage is slightly wilted but not mushy. The final consistency should be rich and slightly saucy, perfect for spooning over rice or serving alongside roasted potatoes or plantains.
- Serve Warm and Enjoy: Spoon the stew into serving bowls or onto plates with your preferred side. This stew pairs beautifully with steamed rice, roasted potatoes, or fried plantains. Garnish with fresh herbs if desired. Serve immediately while warm for the best flavor, or store for later meals—the flavors only deepen after resting.
Notes
- Always shred the cabbage evenly to ensure it cooks uniformly and absorbs the flavors of the stew.
- Blanching the cabbage before adding it to the stew prevents it from becoming too mushy and keeps its vibrant color.
- Pre-cooking the beef ensures tenderness and reduces overall cooking time, giving you a stew that is both hearty and juicy.
- Stir tomatoes consistently during sautéing to avoid burning and to develop a naturally sweet, concentrated base.
- Adjust the seasoning gradually—start with salt and pepper, then taste before adding bouillon or cayenne pepper.
