Recipe type: Main dish
Prep time: 10 mins
Total time: 30 mins

The recipe is developed by Hanady Awada who is blogger @ Recipe Nomad and Food File Contributor for Shanghai Family Magazine. For more inspiration see .


230 g (1/2 pound) beef chunks

125 ml (1/2 cup) red wine, grape juice or beef stock, cold

1 tablespoon olive oil

1 large head of cabbage

1 leek, sliced green and white parts

2 carrots, sliced

3 garlic cloves, mashed

1 bay leaf

1-2 cinnamon sticks, depending on your preference

Salt and pepper to taste

2 celery sticks, thinly sliced

2 tomatoes, diced

60 ml-250 ml(1/4-1 cup) beef stock

Hot rice, to serve


In a large skillet or dutch oven, sauté beef on olive oil until browned. Add carrots, leeks, celery,garlic, bay leaf and cinnamon sticks. Sauté 2-3 minutes or until aromatic.

Turn heat to high, and deglaze with red wine or broth, making sure to scrap the bottom.

Add tomatoes, and cook on medium until they break down. Then add the cabbage and 1/4 cup of beef stock.

Cover and heat 5-8 minutes. The dish is done when the cabbage is cooked al dente.

If the stew is dry add up to 1 cup hot beef broth.

Download recipe