Cabbage with leeks and beef tenderloin

The first time I tried making this dish was one evening when I found half a cabbage forgotten in the fridge and two huge leeks that had been sitting on the shelf for too long. I got lucky with the smoked beef, which was also forgotten and about to expire. I threw everything together out of necessity, not culinary inspiration, and thought, "Let's see what happens." And that's how one of the recipes I make about every two weeks came to be, especially since my husband keeps asking for "something with cabbage and good meat."

Quick info

It takes about an hour to prepare, including chopping and standing by the pot, depending on how quickly you clean the leeks. It yields about 4 large servings (not restaurant-sized, but enough to fill people up). It’s not hard, just don’t rush the boiling of the cabbage; otherwise, it’s quite easy.

Ingredients – quantities and roles

- 1/2 fresh cabbage, about 700-800g. I choose one that’s as green and crunchy as possible, not old. The cabbage adds volume, "fills" the plate, and absorbs the flavors from the meat and leeks.
- 2 large leeks, about 350g – sliced into rounds. The leeks add sweetness to the dish and a special texture once they soften.
- 2-3 tablespoons of olive oil. I use it to sauté the leeks; it’s easier on the stomach than sunflower oil, and I enjoy the subtle flavor.
- 200g smoked beef. Cut into slices or cubes, depending on your preference. It brings all the "meat" flavor, plus that smoky aroma that makes the dish more than just plain cabbage.
- 2 cups of water (about 500ml). Enough liquid to boil without burning, but not so much that anything floats in the pot.
- Salt and pepper – to taste. I usually add less salt at first to avoid it being too salty since the beef is already salty.
- 2 tablespoons of sour cream (about 50g). For the end, it adds a bit of creaminess to the sauce and "binds" everything together in flavor.

Preparation method

1. First, I clean the cabbage and slice it as thinly as I can into long strips, not cubes. Many cut it thick, and it remains too crunchy; I prefer it finely sliced. I wash the leeks well (they like dirt) and then slice them into not-too-thin rounds.

2. In a large pot, I heat the olive oil and add the leeks to sauté. Not to fry them, just until they start to soften and smell sweet, about 5 minutes over medium heat.

3. When the leeks have softened, I add the cabbage on top. I mix well and pour in the two cups of water, just enough to cover the cabbage halfway. I put a lid on and let it cook over medium heat for about 30 minutes. I stir 2-3 times because sometimes it sticks to the bottom if you don't have a thick pot.

4. After half an hour, when the cabbage starts to soften and the liquid reduces, I add the smoked beef. I cut it into slices or cubes, depending on what I feel like. I let it cook for another 15-20 minutes without a lid to reduce and thicken the sauce a bit.

5. I check for salt and pepper – I usually add more at this stage to avoid it being too salty from the smokiness. If I see there’s too much liquid, I turn up the heat a bit to reduce it faster. When I like the texture (it shouldn’t be soupy cabbage, but not completely dry either), I take it off the heat.

6. Finally, I quickly mix in two tablespoons of sour cream into the pot, with the heat turned off. I don’t add it when it’s boiling hot because it can curdle. I make sure the sour cream mixes well without leaving lumps.

Why I make this recipe often

The truth is, it’s not necessarily a "special occasion" dish, but given how few ingredients you use and how tasty it turns out, there’s really no need for special occasions. It’s filling, works for lunch, dinner, and even for leftovers the next day at the office. It keeps well in the fridge, doesn’t get fussy, and only requires you to hang around the stove for a bit. Plus, any leftover smoked meat – be it beef, pork, or sausages – can go in here, saving anything that was about to go to waste.

Tips, variations, and serving ideas

Tips

- Don’t add the cabbage too early with the beef, as it toughens if boiled too long.
- Cook the leeks without burning them – if they turn brown, they become bitter.
- Be cautious with salt; the smoked beef is salty and can trick you.
- If you want the cabbage to be crunchier, cook it for less time and only cover it for half the time.

Substitutions

- Leeks can also be replaced with yellow onions, but the flavor will be different, more classic. I still prefer leeks, as they’re not as pungent.
- The smoked beef can be replaced with smoked ham hock, smoked sausages, or bacon. For a lower-calorie version, you can use smoked chicken breast or even smoked tofu pieces (if you want something meatless).
- The sour cream can be omitted entirely or replaced with full-fat yogurt for a lighter option.

Variations

- If I want a more intense flavor, I add some smoked paprika at the end or with the leeks at the beginning.
- Fresh dill or even a bit of thyme can be added. Sometimes I throw in some chopped leaves at the end, to taste.
- For an even more autumnal dish, you can add a bit of chopped bell pepper at the beginning; it softens nicely and adds another flavor.
- For a vegan version (without meat and sour cream), add more vegetables, such as celery or grated carrots.

Serving

A serving goes well with thick slices of whole-grain bread or even polenta if you’re in the mood for something traditional. Pickles also work, plus a spoonful of sour cream in the bowl for extra creaminess. A light red wine wouldn’t hurt, but I usually drink cold black tea with this meal to cut through the fat from the meat.

Frequently asked questions

1. Can I use sauerkraut instead of fresh cabbage?
Yes, but be careful with the salt, and wash the sauerkraut well beforehand to avoid it being too sour or salty. The boiling time decreases; sauerkraut softens faster.

2. What should I do if I don’t have smoked beef, only fresh meat?
You can do that, but you need to brown the fresh meat separately first to get a bit of crust and flavor, then add it towards the end. It won’t have that smoky flavor, but it will still taste good.

3. What kind of sour cream should I use?
I use full-fat cooking sour cream, not thin yogurt. If you use light sour cream or yogurt, add it after you turn off the heat to prevent curdling.

4. How long does it last in the fridge?
About 3 days in a sealed container in the fridge. I’ve eaten it after 4 days, but the texture wasn’t quite the same as at the beginning.

5. Can it be frozen?
Yes, but the texture of the cabbage changes; it becomes softer. If that doesn’t bother you, it can be put in a container and frozen for up to a month.

6. Can I skip the sour cream completely?
Yes, of course, no one will mind. It will be lighter; just maybe add a little more oil at the beginning if you want it to be creamy.

Nutritional values (approximate)

A quick calculation shows that one serving has about 250-300 kcal, depending on how much sour cream and meat you use. There aren’t many carbohydrates – most come from the cabbage and leeks (10-12g/serving); protein comes from the beef (15-18g), while fats depend on how much oil and sour cream you use (about 14-18g per serving with full-fat sour cream). In other words, it’s a filling dish and still quite "clean"; it won’t weigh you down if you don’t eat a whole loaf of bread with it. Gluten-free in this version, dairy-free if you omit the sour cream, so it’s easy to adapt for various needs.

How to store and reheat

I keep it in a plastic container (or glass if I feel like washing more) in the fridge for up to 3 days. It reheats directly on the stove over low heat, with a little water added if it thickens too much. It can also be microwaved, but sometimes it dries out on the edges, so I prefer the stove. Frozen, it lasts a month easily, but the texture of the cabbage won’t be the same – it becomes softer, but the taste doesn’t change negatively. If you have leftovers with sour cream already added, it’s fine; just don’t boil it too hard when reheating to prevent curdling.

That’s about it; don’t say you have nothing to cook when you have cabbage, leeks, and some smoked meat lying around in the fridge.