Wadly brought home some chuck steak. I already had a cabbage. I’ve looked and looked for good simple recipes for beef and cabbage and am truly underwhelmed. I’ve tried cabbage rolls which are time intensive, carb heavy (rice) and not very good. Today was a headache day and there’s no way I was up to anything but simple, so I improvised. The result got an “absolutely delicious” from Wadly so I’m rating this one as a solid win.
Cube the beef. Brown it in equal parts garlic/onion oil and butter.
While that’s browning add to the Instant Pot 1 cup of water, 1/4 cup of red wine (I used a good merlo), a couple dashes of Worcestershire Sauce and a good sprinkling of rosemary (I used dried ground).
When the beef is done browning scrape everything else out of the pan into the Instant Pot. Add salt and pepper. Lay the tougher outer leaves of 1/3 of a leek on top. Save the tender inner leaves for the cabbage mix. Pressure cook on high for 45 min.
Slice half a cabbage. I halved the head, cut one half into quarters and thin-sliced the quarters so I wouldn’t have long strips of cabbage leaf. Thin slice 1/2 a bell pepper. I used orange for a nice splash of color. Diagonally slice the remaining leek leaves . Sautee the three ingredients in a dash of garlic/onion oil and 2-3 tbsp butter. Don’t overcook. You want it done but still with crunchy bits.
When the pressure falls off the Instant Pot (natural release) pick off and dispose of the leek leaves, add 1/2 small can of diced tomatoes (1 cup), bring up to a simmer, add corn starch to thicken. Serve over the cabbage. Amazingly good. I’ll do this again. My tummy thought it was really good as well.
I know you think I only share this stuff for your benefit but I also do it because I can’t remember what I did from one time to the next and recording my recipes here gives me a place to go to when I need to know exactly what I did.