Low-Liquid Beef Cabbage Stew Calories

Brown the beef and onion, stir in cabbage and seasonings, then cook covered over low heat until tender. The cabbage releases moisture, so you usually do not need to pour in broth; stir occasionally to keep the bottom from scorching.

Low-liquid beef cabbage stew has tender pieces of cabbage and beef in a thick, reduced sauce, while cabbage soup has enough broth to be eaten with a spoon. The stew’s small amount of liquid makes its flavors more concentrated.

Beef chuck or another well-marbled stewing cut works well in low-liquid beef cabbage stew because it becomes tender during slow cooking. If you use leaner or tougher cubes, cook the beef until nearly tender before adding the cabbage.

Usually, you do not need to add much water to low-liquid beef cabbage stew because cabbage releases moisture as it cooks. Add a small splash of hot water only if the pot looks dry or the ingredients begin sticking.

Green cabbage is the usual choice for low-liquid beef cabbage stew because its leaves hold their shape while softening. Cut it into similar-sized pieces so it cooks evenly alongside the beef.

Serve low-liquid beef cabbage stew with crusty bread, boiled potatoes, or rice to soak up its thick sauce. A crisp salad or tangy pickles also balance the rich beef and sweet cooked cabbage.

Yes, low-liquid beef cabbage stew can be made in a slow cooker. Brown the beef first for deeper flavor, add the cabbage and seasonings, and use little or no extra liquid because the cabbage releases moisture during cooking.

Leftover low-liquid beef cabbage stew keeps for 3–4 days in the refrigerator when cooled and stored in a covered container. Reheat it until steaming throughout; add a little water if the sauce has become too thick.

Yes, you can freeze low-liquid beef cabbage stew in airtight, meal-sized containers once it has cooled. The cabbage may become softer after thawing, but the stew will still work well reheated on the stovetop.