Cabbage and Beef Stew is garlicky, hearty and satisfying—perfect as a main or a low-carb meal on its own.
With cooler weather settling in, this comforting cabbage and beef stew is one of my favorite dishes to make. It’s similar to the Mixed Vegetables with Cabbage I shared previously and reflects a classic way we prepared cabbage growing up in Cameroon.
This meal disappears fast in my house—always a good sign for a vegetable-forward dish. Serve it with steamed rice, coconut rice, roasted potatoes, steamed plantains, or sweet fried plantains. It also shines on its own for a lighter, low-carb option.
Table of Contents
- Ingredients For Cabbage and Beef Stew
- How To Make Beef and Cabbage Stew
- What To Serve It With
- Variations
- More Cozy Dinner Recipes
- Watch How To Make It
- Cabbage and Beef Stew Recipe
Ingredients For Cabbage and Beef Stew
Simple, everyday ingredients come together to make this flavorful stew:
- Green cabbage (about 4 lbs, or two small heads)
- Beef for stew (about 1 lb; chuck roast works well)
- Onion
- Salt and white or black pepper
- Carrots
- Neutral oil (olive, peanut, or any light-tasting oil)
- Tomatoes (diced)
- Garlic and ginger (mashed or blended into a paste)
- Chicken bouillon powder (or seasoning of your choice)
How To Make Beef and Cabbage Stew
- Prep the cabbage: Cut the head into wedges and shred each wedge. Using the slice side of a box grater makes quick, even shreds.
Shredding the cabbage this way is fast and gives attractive pieces. See the process in the video below if you like a visual guide.
2. Blanche the cabbage: Bring a large pot of salted water to a boil, add the shredded cabbage so it’s submerged, turn off the heat, cover and let sit for about 5 minutes.
3. Drain and cool: Strain the cabbage in a colander, rinse with cold water to stop cooking, then squeeze out excess water and set aside.
4. Cook the beef: In a small pot combine beef, a pinch of salt and pepper, some chopped onion and about 1 cup of water. Simmer 8–10 minutes or until the beef is tender, then reserve a little of the cooking liquid.
5. Sauce base: Heat oil in a large pot over high heat. Sauté chopped onion briefly, then add diced tomatoes and cook, stirring occasionally, until they break down and reduce—about 15 minutes.
6. Add aromatics and vegetables: Stir in the garlic and ginger paste, then add white or black pepper. Add sliced carrots and then the cooked beef with about 1/4 cup of its broth. Let everything simmer briefly.
7. Combine with cabbage: Add the blanched cabbage, mix well and season with chicken bouillon powder and salt to taste. Simmer for 2–5 minutes to marry flavors.
The result is a fragrant, meaty cabbage stew ready to serve.
What To Serve It With
This stew pairs well with starchy sides or stands alone for a lower-carb meal. Try it with:
- Steamed or coconut rice
- Roasted baby potatoes
- Steamed or fried plantains
Variations
- Spicy – Add cayenne or crushed red pepper flakes for heat. For a bolder spice, blend in a habanero (use caution).
- Different Protein – Substitute chicken or another protein if preferred.
- More Sauce – For a saucier stew, add more of the reserved beef stock and simmer until you reach the desired consistency.
More Cozy Dinner Recipes
- Lentil Stew
- Quick Chicken Noodle Soup
- Chicken and Potatoes
- Buttermilk Mashed Potatoes
- Pan Seared Lamb Chops
Watch How To Make It
Watch the step-by-step video to see the method in action and get tips on shredding and cooking the cabbage. Enjoy, and thanks for trying this recipe!
If you make this recipe please leave a star rating below. Your rating helps others find the recipe and I love hearing from you. Thank you!
Cabbage and Beef Stew
Ingredients
- 1 head cabbage, about 4 pounds (or two small heads)
- 1 pound beef for stew (or chuck roast)
- 2 medium carrots, cut into matchsticks
- 10 garlic cloves, peeled and mashed into a paste
- 2 inches ginger root, mashed into a paste
- ½ cup neutral oil (peanut or other light oil)
- 1 medium onion, chopped
- 10 medium tomatoes, diced (Roma if available)
- 1 teaspoon ground white pepper
- Salt to taste
- 2 teaspoons chicken bouillon powder
Instructions
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Shred the cabbage. Cut into 4–8 wedges and shred using the slice side of a box grater. Slice any loose leaves.
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Blanche the cabbage. Boil water in a large pot with 2 teaspoons salt. Submerge the cabbage, turn off the heat, cover and let sit 5 minutes.
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Rinse and drain. Pass cabbage through a colander, rinse with cold water to stop cooking, squeeze out excess water and set aside.
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Cook the beef. Place beef in a pot with ½ teaspoon salt, ¼ teaspoon white pepper, 2 tablespoons chopped onion and 1 cup water. Cook 8–10 minutes until tender; reserve some broth.
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Sauté onions and tomatoes. Heat oil in a large pot over high heat. Sauté onions 1 minute, add diced tomatoes and cook, stirring often, about 15 minutes until reduced.
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Add aromatics, carrots and beef. Stir in garlic and ginger paste, then pepper. Add carrots and cook 2 minutes. Add beef with ¼ cup broth and simmer 2 minutes.
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Add cabbage and season. Stir in cabbage, add 2 teaspoons chicken bouillon powder and salt to taste. Simmer 2–5 minutes, adjust seasoning and add cayenne if you want heat.
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Serve warm with rice, plantains or roasted potatoes.
Notes
- Spicy – Add cayenne, crushed red pepper, or blend a small hot pepper for more heat.
- Different Protein – Substitute chicken or another protein if preferred.
- More Sauce – Add more beef stock to make the stew saucier.