Healthy beef and cabbage stew cooked on the stovetop is simple and satisfying. This one-pot dinner works well with freshly cooked chuck roast or leftover stew meat for extra flavor and protein.
Looking for a healthy beef and cabbage recipe? Using leftover stew meat makes this a quick second meal, but you can also start with fresh beef and cook it first. This is a great, light one-pot meal after serving a simple cabbage dish.
Cabbage Stew with Beef
This version is lighter than a traditional Dutch oven stew and is flexible: make it vegetarian or add meat. If using fresh beef, brown and cook it first, then add the vegetables. Alternatively, serve the cabbage alongside corned beef or mix in precooked meat for convenience.
Unlike fried cabbage with soy sauce flavors, this stew relies on broth and simple seasonings. You can also add diced sausage, pork, ground turkey, or shredded beef that’s already seasoned—often no extra salt is needed.
Ingredient Notes
Start with one medium cabbage, stem removed and cut into roughly 2″ squares. Break the pieces apart by hand if you want them to soften more; keep them together for a firmer, al dente texture. Leftover large cabbage leaves from other meals work well here.
Add one large carrot, peeled and sliced into rounds, and a stalk or two of celery cut into chunks. A medium onion, sliced thick, also complements the cabbage. Use the vegetables you prefer and omit any you don’t like.
Garlic adds depth—use fresh minced cloves or pre-minced garlic for convenience. Olive oil is used for sautéing; avocado oil is a good alternative.
Beef broth provides flavor and helps the vegetables and meat become tender. Add more broth if you prefer a soupier stew.
This recipe uses about 1/2 pound of precooked stew meat or chopped leftover meat. Any bite-sized pieces that are already browned will work well.
Substitutions and Variations
You can add a can of diced tomatoes for extra liquid and a richer flavor. This dish also works nicely with lean ground beef, beef arm roast, diced sausage, or shredded chicken. Adjust seasonings to taste and try different proteins depending on what you have on hand.
What kind of vegetables go with cabbage?
Carrots, onions, and celery are classic choices, but you can add bell peppers, leeks, or potatoes. If making a vegetarian version, increase the vegetables for a heartier meal. Slice thickness affects cooking time, so adjust to your preferred doneness.
How to boost flavor
To enhance the stew, include diced bell pepper, green onions, or scallions. For an Asian twist, add soy sauce or a stir-fry sauce a tablespoon at a time until you reach the desired taste. Fresh herbs—parsley, dill, or thyme—brighten the finished dish.
If using fresh ground beef, brown it first in the same pot before adding the vegetables. The recipe is naturally gluten-free when you use gluten-free broth and sauces, and leftovers reheat well.
How long to cook cabbage stew on the stove
Cooking time depends on the ingredients. A vegetarian version or a stew made with precooked meat will take about 25–30 minutes to get everything tender. If you start with raw beef, brown and simmer the meat until tender (about 30 minutes or more), then add the vegetables and continue cooking, making the total closer to an hour.
FAQ
Corned beef is traditional, but chuck roast or stew meat that’s been cooked until tender works very well. Use bite-sized pieces that will soak up the broth and flavors.
Yes. Because beef usually needs longer to become tender, brown and cook the meat first, then add the cabbage and other vegetables to finish cooking together.
Beef with Cabbage Stew
Equipment
- 1 dutch oven
- 1 cutting board
- 1 knife
Ingredients
- 1 medium cabbage, head, stem removed, cut into 2″ squares
- 1 medium carrot, peeled, sliced into rounds
- 1 medium onion, sliced
- 1 stalk celery, chopped into large chunks (optional)
- 3 tbsp minced garlic
- 2 tbsp olive oil
- 1/2–1 cup broth (add more for a soupier texture)
- Salt and pepper to taste
- 1/2 lb stew meat, precooked and chopped, or leftover meat
- 1 can diced tomatoes (optional, for more juice)
Instructions
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Heat the olive oil in a dutch oven over medium-low heat. Add the garlic, onion, and carrots and sauté 3–4 minutes until they begin to soften, stirring occasionally. Add the chopped cabbage and cook another 2 minutes, stirring to combine.
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If using meat, add the precooked stew meat now. Season with salt and pepper and pour in the broth. If using diced tomatoes, add them at this stage.
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Cover and simmer over low heat for 15–20 minutes, or until the vegetables are as tender as you like. Adjust seasoning and serve garnished with fresh herbs if desired.
Nutrition
Calories: 69 kcal,
Carbohydrates: 9 g,
Protein: 2 g,
Fat: 4 g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Can you make cabbage stew in an Instant Pot?
Yes. Use the same ingredients but cook under high pressure for just a few minutes if the meat is already cooked. This speeds up the process while still delivering tender results.
What to do with leftovers
Cool leftovers completely, transfer to sealed containers, and refrigerate for up to three days (best within 24 hours). Reheat in the microwave until warmed through, or for a crisper texture, air fry at 380°F for a few minutes.
