Dutch-Style Beef and Cabbage (Crock Pot)

"This is a long time favorite of mine. From a very old (1976) BH&G Crock pot Cookbook. You can also cook this in the oven in a covered casserole."
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
Ready In:
8hrs 20mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Slice round steak into thin strips.
  • Combine flour, salt, and pepper; coat meat with flour mixture.
  • Heat oil in skillet and brown meat on all sides; transfer meat to crockery cooker.
  • Add onions.
  • In same skillet, add water, vinegar, and bouillon granules.
  • Stir together, scraping browned bits from skillet; pour over meat and onions in crockery cooker.
  • Cover and cook on LOW for 8 hours.
  • About 15 minutes before serving, cut cabbage into 4 or 5 wedges.
  • Cook in a 3 quart saucepan in a large amount of salted water until tender, 10 to 12 minutes; Drain well.
  • Serve beef mixture over cabbage wedges.
  • NOTE: I just add the cabbage to the crock pot over the beef and onions.
  • I think it's more flavorful that way.
  • You can bake this in the oven.
  • Place in a covered casserole dish and bake@ 300 for 2 hours You should double water, vinegar, bouillon mixture if you choose to bake it.
  • Check liquid during baking and add more if too dry.

Questions & Replies

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Reviews

  1. Loved it! Loving it...still eating. I did change it a little. I used a casserole dish. And I added my chopped cabbage immediately and cooked it together. Regardless the flavor is fantastic and the cabbage I feel is cooked perfect. Thank you.
     
  2. Good stuff! I had to make some changes: I deleted the salt, pepper and bouillon. I cut the cabbage in slices, not wedges. I used white vinegar instead of cider vinegar. I used bison instead of beef. It worked out well, but the bison was a bit dry, so next time, I'll reduce the cooking time.
     
  3. Oh MY! This was soo delicious. I took the advice of a Zaar forum discussion on venison and used this recipe for the venison cube steak I had. I am not that big of a fan of venison in general, but this recipe made it AMAZING! A couple of things I did a little different other than using venison instead of beef: I fried the venison in bacon grease instead of vegetable oil; I added the cabbage to my crockpot about an hour before it was done and I wish I would have done it earlier. The cabbage wasn't as done as I would have liked it to be. It was really, really good, though! Thanks so much for posting!!
     
  4. This turned out pretty good. I did make a couple changes though, I substituted the water & bouillon granules for homemade (salt-free) beef broth. I used some of the other suggestions & added thyme & abit of red wine. I included chopped carrots & next time I'll try adding mushrooms also. I cooked this in an electric pressure cooker, the beef & cabbage were tender & melted in our mouth. Thanks for sharing.
     
  5. What a great meal to have on a busy day! Love the hint of vinegar. I reduced the liquid mixture by quite a bit before pouring over the meat and onions. I also scraped the leftover flour mixture into the crock pot. I put the cabbage in right away in chunks-it did turn a brownish color but really had a lot to do today. Next time will add some large chunks of carrots-plenty of liquid and put some pepper on the cabbage. And there most definitely will be a next time. Served ours with mashed potatoes.
     
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Tweaks

  1. Oh MY! This was soo delicious. I took the advice of a Zaar forum discussion on venison and used this recipe for the venison cube steak I had. I am not that big of a fan of venison in general, but this recipe made it AMAZING! A couple of things I did a little different other than using venison instead of beef: I fried the venison in bacon grease instead of vegetable oil; I added the cabbage to my crockpot about an hour before it was done and I wish I would have done it earlier. The cabbage wasn't as done as I would have liked it to be. It was really, really good, though! Thanks so much for posting!!
     
  2. This was very tender and very flavorful -- even though I didn't use the best cut of beef! I was pressed for time and did the "oven route" instead of the crock pot route (still tender!). I used beef broth instead of granules+water; I also added a splash of red wine. My husband was just drooling all over the place. We thought this was easy to make and delicious; we will be making it again and again. (And we think this is a good base recipe for a number of other beef recipes, too -- use mushrooms instead of cabbage and serve over egg noodles...YUM!)
     

RECIPE SUBMITTED BY

I hate to bake (almost as much as I hate to vacuum!), and I'll go to great lengths to avoid having to make cookies.
 
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