Rice with Cabbage & Stewed Beef

Here’s a hearty Rice with Cabbage & Stewed Beef recipe — wholesome, filling, and full of flavor.

🍛 Ingredients

For the Beef Stew:

• 1 ½ lb (700 g) beef stew meat (cut into chunks)

• 2 tbsp vegetable oil

• 1 onion (chopped)

• 3 garlic cloves (minced)

• 2 medium tomatoes (chopped or 1 cup canned tomatoes)

• 2 tbsp tomato paste

• 1 carrot (sliced)

• 1 potato (cubed, optional)

• 1 tsp paprika

• 1 tsp thyme

• 1 bay leaf

• ½ tsp black pepper

• 1 tsp salt (adjust to taste)

• 3 cups beef broth or water

For the Cabbage:

• ½ head of green cabbage (sliced thinly)

• 2 tbsp oil or butter

• 1 small onion (sliced)

• 1 clove garlic (minced)

• Salt & black pepper (to taste)

• ½ tsp crushed red pepper flakes (optional, for heat)

For the Rice:

• 2 cups long-grain rice (washed)

• 4 cups water or broth

• 1 tbsp butter or oil

• ½ tsp salt

🥘 Instructions

1. Cook the Stewed Beef

1. Heat oil in a pot over medium-high heat. Brown beef chunks on all sides. Remove and set aside.

2. In the same pot, sauté onion and garlic until golden.

3. Stir in tomatoes and tomato paste; cook until softened.

4. Add carrots, potatoes, paprika, thyme, bay leaf, salt, and pepper. Return beef to pot.

5. Pour in beef broth, bring to a boil, then lower heat. Cover and simmer 1 ½ – 2 hours until beef is tender and stew is rich.

2. Cook the Rice

1. In a separate pot, bring water/broth to boil with salt and butter.

2. Add rice, lower heat, cover, and simmer 15–18 minutes until fluffy.

3. Sauté the Cabbage

1. Heat oil/butter in a pan, add onion and garlic, and cook until fragrant.

2. Add cabbage, season with salt, pepper, and red pepper flakes (if using).

3. Stir-fry 5–7 minutes until tender but still slightly crisp.

4. Serve

• Plate a scoop of rice, top with sautéed cabbage, and ladle stewed beef over the side (or on top).

• Garnish with fresh parsley or scallions if desired.