Orange and Herb Red Cabbage Beef Braise recipe

Name: Orange and Herb Red Cabbage Beef Braise
Total time: 60 min
Yield: 4 servings
Cuisine: British
Ingredients: 500g Minced Beef; 300g Red Cabbage; 200ml Orange juice; 2 tsp Herbs; 15g Butter; 1 tsp Salt; 1/2 tsp Black pepper

Slow-simmered beef and red cabbage take on a bright citrus note from orange juice and a savoury finish from herbs. It is a warming, deeply flavoured dinner with very little fuss.

60 min · Medium · British Jump to method

Ingredients

4 servings

500g Minced Beef
300g Red Cabbage
200ml Orange juice
2 tsp Herbs
15g Butter
1 tsp Salt
1/2 tsp Black pepper

Nutrition	Per serving
Calories	285 kcal
Protein	21.5 g
Carbohydrates	11.5 g
Fat	16.5 g
Saturated fat	7.1 g
Fibre	2.7 g
Sugar	8.4 g
Sodium	610 mg

Why this works

A protein-rich, savoury beef braise with moderate fat and salt; overall fairly energy-dense, with some vitamin C and phytonutrients from the cabbage and orange juice.

Vitamin C source. Orange juice and red cabbage contribute vitamin C, which supports immune function and helps with iron absorption from the beef.

Iron and B12 from beef. Minced beef provides haem iron and vitamin B12, both important for red blood cell formation and energy metabolism.

Salt content. The added teaspoon of salt makes this a relatively high-sodium dish per serving, which is worth noting for blood pressure management.

Method

Melt the butter in a deep pan and brown the minced beef for 6–8 minutes.
Add the shredded red cabbage and cook for 5 minutes, stirring well.
Pour in the orange juice and add the herbs, salt and black pepper.
Cover and simmer gently for 35–40 minutes, stirring occasionally, until the cabbage is very tender and the sauce has reduced.
Serve hot from the pan.

Prefer the classic version? Slow-Braised Steak and Carrot Hotpot

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