Braised Beef With Cabbage (1669, The Closet of Sir Kenelm Digby Opened) ✔

Beef braised in wine with cabbage and cheese. Yes, cheese.
Course Beef, Main Dish
Cuisine English
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes


  • 2 lbs inside round or rump steak
  • 1 cup red wine original recipe said claret, I used merlot
  • 1/4 cup red wine vinegar
  • 1 onion
  • 1 tsp chopped garlic
  • 2 tbsp sugar
  • 1-2 tsp dried parsley
  • 1-2 tsp dried basil
  • nutmeg
  • mace
  • salt
  • pepper
  • 1-2 tbsp butter
  • 1/2 cup Parmesan cheese grated
  • 1-2 cups cabbage shredded


  1. Season the beef on both sides with salt and pepper, and sear/brown in a medium to hot frying pan until the edges are brown (ok, browning it wasn't in the original recipe, but it's generally a good idea to brown beef before you stew/braise it. It just tastes better. I also cut the beef into smaller chunks than the huge steaks it came in to make it cook faster/make it easier to serve).
  2. Put the beef into an oven safe casserole dish, quarter the onion and add it to the dish.
  3. Mix the wine, vinegar, sugar, garlic, parsley, basil, nutmeg & mace. Pour over the beef in the casserole dish.
  4. Break the butter into pieces and scatter them around the top of the beef.
  5. Spread the shredded cheese over the beef. (Original recipe said to put the cabbage here as well, but I like a bit of crunch in my cabbage, so I added it later).
  6. Bake, covered, in a 350 degree oven for 1 hour, then turn down to 300 and leave an additional 2-3 hours.
  7. Add the cabbage to the pot about an hour before serving, cover and continue to cook.