Ingredients2 h 30 m servings 372 cals
- Cut out the main stem of the cabbage and discard the thick stems of the outer leaves. Wash well and boil for 5 minutes in salted water. Drain and reserve.
- Heat the butter in a heavy ovenproof casserole dish and fry the bacon and onions for 2 to 3 minutes. Add bay leaves, salt, pepper and a pinch of Nutmeg.
- Cut meat into thick slices and place on the bacon and onion mixture. Add wine and beef stock, bring to a boil and simmer for 1 hour. Now add a layer of cabbage Leaves, cover tightly and simmer very gently for another hour.
Per Serving: 372 calories; 23.1 g fat; 14.9 g carbohydrates; 19.8 g protein; 60 mg cholesterol; 394 mg sodium. Full nutrition
ReviewsRead all reviews 7
This was surprisingly good. Served it to two people who said "cabbage is not my thing" and both said they would enjoy it again. Nice flavor, I served it with garlic/rosemary bread - warm, and ...
This was really tasty! What to do when you have stewing beef but the only vegetable left in the house is cabbage? More like a very chunky soup, the meat was so tender, and the flavours all merge...
We tried this today and loved it - will definitely be making it again. It gave the cabbage a wonderful flavour!
One of my favorite recipes on this site... I don't know why this isn't more popular. The wine and bacon flavors blend to make the meat and cabbage melt-in-your-mouth amazing.
A bit confusing, but worth a try! I used stew beef. I fried the bacon like I normally do and chopped it up. I boiled the cabbage in a large pot, then I used that pot to do everything else on the...
I completely agree with the reviewer marvelling that this wasn't more popular -- this is easy and delicious! the flavors are rich and smoky. My brisket was extra tough so I cooked it longer, oth...