Salisbury Steak with Braised Cabbage

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 20 min

Additional 15 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 1/2 lb (680 g) ground beef
1 large egg
1/3 cup (80 ml) whole milk
1/2 cup (60 g) breadcrumbs
1 small onion, divided
2 tbsp (30 ml) soy sauce
1 tsp (5 ml) black pepper
1/4 tsp (1.25 ml) white pepper
1 small head cabbage, sliced into wedges or thick ribbons
2 tbsp (16 g) flour
2 tbsp (30 ml) oil
1 cup (240 ml) water or low-sodium beef broth
Salt to taste

Show original ingredient measurements

1 1/2 lb (680 g) ground beef
1 large egg
1/3 cup (80 ml) whole milk
1/2 cup (60 g) breadcrumbs
1 small onion, divided
2 tbsp (30 ml) soy sauce
1 tsp black pepper
1/4 tsp white pepper
1 small head cabbage, sliced into wedges or thick ribbons
2 tbsp (16 g) flour
2 tbsp (30 ml) oil
1 cup (240 ml) water or low-sodium beef broth
Salt to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Soak breadcrumbs in milk. Sauté half the chopped onion until soft and cool slightly.
2. Combine ground beef, soaked breadcrumbs, beaten egg, sautéed onion, 1 tbsp (15 ml) soy sauce, salt, black pepper and white pepper; form into 4–6 oval patties.
3. Heat oil in a skillet over medium-high heat; brown patties 3–4 minutes per side and remove to a plate (they will finish in gravy).
4. In the same skillet, add remaining sliced onion and cook until softened; sprinkle flour over onions and stir 1 minute to cook flour.
5. Gradually whisk in water (or broth) and 1 tbsp (15 ml) soy sauce, scraping browned bits; simmer until slightly thickened. Return patties to skillet, spoon gravy over, cover and simmer 8–10 minutes until cooked through.
6. Meanwhile, in a separate pan, braise cabbage with a little oil, salt, pepper and a splash of water covered over medium-low heat until tender, about 12–15 minutes.
7. Serve Salisbury steaks topped with gravy alongside braised cabbage.

1. Soak breadcrumbs in milk. Sauté half the chopped onion until soft and cool slightly.
2. Combine ground beef, soaked breadcrumbs, beaten egg, sautéed onion, 1 tbsp soy sauce, salt, black pepper and white pepper; form into 4–6 oval patties.
3. Heat oil in a skillet over medium-high heat; brown patties 3–4 minutes per side and remove to a plate (they will finish in gravy).
4. In the same skillet, add remaining sliced onion and cook until softened; sprinkle flour over onions and stir 1 minute to cook flour.
5. Gradually whisk in water (or broth) and 1 tbsp soy sauce, scraping browned bits; simmer until slightly thickened. Return patties to skillet, spoon gravy over, cover and simmer 8–10 minutes until cooked through.
6. Meanwhile, in a separate pan, braise cabbage with a little oil, salt, pepper and a splash of water covered over medium-low heat until tender, about 12–15 minutes.
7. Serve Salisbury steaks topped with gravy alongside braised cabbage.