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Beef and Cabbage Stew Recipe-Served on Plate With Sour Cream on the Top

Beef and Cabbage Stew Recipe

Course: Dinner
Cuisine: Hungarian
Diet: Low Lactose
Keyword: beef and cabbage stew, beef and cabbage stew recipe, beef cabbage stew, beef cabbage stew recipe
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Servings: 6 portions
Calories: 429kcal
Author: Timea
Because I like to improvise in the kitchen and invent new recipes, today I show you how to make a beef and cabbage stew recipe, step by step, and a little different than you are used to.
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  • 700 g lean diced beef cut in cubes
  • 3 pieces onions medium-size
  • 2 pieces sweetheart cabbage sliced
  • 600 ml tomatoes juice
  • 600 ml beef stock
  • 1 tbsp sweet paprika powder
  • 4 teaspoons sea salt
  • 1 tbsp sweet pepper paste
  • 150 ml olive oil extra virgin
  • 2 teaspoons caraway powder
  • 1 teaspoon ground pepper
  • 1 tbsp sugar
  • 1 bunch dill
  • 4 sprigs thyme
  • 250 ml water


  • Clean the onions and prepare the meat, which we cut into smaller pieces. Chop the onion finely because, after long cooking, it will almost disappear in the beef stew. Cut the cabbage with a kitchen knife, into thin slices, but it’s no problem if you can’t cut it very thin. Finely chop the thyme and dill.
  • In a smaller saucepan, heat about 100 ml of olive oil, in which we will fry the chopped onion, two-three minutes. Add a tablespoon of sweet pepper paste stir and fry until the onion becomes translucent. Add the meat, the sweet paprika powder, stir and simmer for about 15 minutes. Season with sea salt, freshly ground pepper and caraway powder, add about 600 ml of beef stock, and let it simmer for about 45 minutes.
  • Take a soup pot, heat 50 ml of olive oil in this and fry the chopped onion. Season with caraway powder and sugar, stirring occasionally. Add sliced cabbage, the first half of the quantity, mix and then the other half of the cabbage. Season with sea salt, add tomato juice, stir and bring to the boil. Add a cup of water, thyme and half of the chopped dill. Boil everything over low heat for about 20 minutes until the cabbage softens a little.
  • With the help of a ladle, we remove the beef from the stew and add it to the cabbage stew. Add the other half of chopped dill and simmer for another 15 minutes, until it evaporates from the liquid and we get the desired consistency.
  • Serve hot, with fresh bread and a little sour cream or Greek yogurt on top.


You can use any type of fresh cabbage, preferably from summer varieties.


Serving: 1grams | Calories: 429kcal | Carbohydrates: 13g | Protein: 30g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 72mg | Sodium: 1956mg | Potassium: 943mg | Fiber: 3g | Sugar: 7g | Vitamin A: 850IU | Vitamin C: 11mg | Calcium: 80mg | Iron: 5mg