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Beef and Cabbage

Featured in the Honolulu Star-Advertiser on November 7, 2018.



Beef and Cabbage

  • 1 pound chuck steak, cut into chunks
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1 (7-ounce) package Portuguese sausage, cut into 1-inch pieces
  • 4 slices bacon, cut into quarters
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup water
  • 1 cup red wine
  • 4 tablespoons tomato paste
  • 1 beef bouillon cube
  • 5 cups coarsely shredded cabbage
  • 3 medium potatoes, cut into 1-inch cubes
  • 1 large carrot, cut into 1-inch slices


Season steak with salt, pepper, and paprika. In a large skillet, fry sausage and bacon. Add steak, onion and garlic, brown lightly. Stir in water, cooking wine, tomato paste, and bouillon cube. Cover, bring to a boil, lower heat and simmer for about 1 hour or until meat is tender.

Blanch cabbage; drain. Remove steak, sausage and bacon from skillet; keep warm. Place cabbage, potatoes and carrots in skillet, keeping vegetables separated. Cover and cook about 20 minutes.

To serve, place cabbage on platter; top with meat and vegetables.

Serves 6.

Tip: Generally, tomato paste instead of tomato sauce is added to dishes to give a tomato flavor and to thicken the dish.

Approximate nutritional information per serving:
460 calories, 27 g total fat, 9 g saturated fat, 85 mg cholesterol, 1,150 mg sodium, 29 g carbohydrate, 4 g fiber, 5 g sugar, 25 g protein


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