Step 1

Cut beef into small 1/2" thick chunks, add steak seasoning, place it in a plastic cealed bag & leave it in the fridge for 4 hours or overnight.

Step 2

Once the meat is marinated, thinly shred 1 cabbage (discard the core) and place it in a large pot and cover it with boiling water. Let it stand for 30 min.

Step 3

In the mean time shred the second head of cabbage (discard the core) and place it in a large bowl. Drain 1 cup of sauerkraut and add it to a bowl as well.

Step 4

After 30 min are up, drain the first cabbage and squeeze out excess water. Add it to the bowl with the rest of the cabbage. Mix well.

Step 5

Preheat your skillet to high and add 2-3 tbsp olive oil. Sear meat on high heat until it's just browned. Use 2 pans to avoid overloading the pan. If you overload the pan it will cool down and the meat will juice out instead of searing. Add cooked meat to the bowl with cabbage.

Step 6

Add 4 Tbsp of oil to the same large skillet used to cook meat and saute diced onion and grated carrots until soft (about 7-8 min).

Step 7

Once onions and carrots are done, add 3/4 can of tomato paste, 2 tbsp of heavy cream, 1/2 cup of water, 1 tsp of salt, 1.5 Tbsp of brown sugar and sprinkle with some black pepper. Mix well and let it cook for a few minutes.

Step 8

Place cooked mixture into the bowl with cabbage and mix everything together.

Step 9

Place mixture in to a Dutch Oven or large pot with tight fitting lid and add 2 bay leafs. Cook over medium heat for 25 min, stirring it a couple times. Switch heat to med/low and set a timer for 45 min, stirring it every 15 min. Remove from hear and serve with bread and a pickle.