3 hours 20 min serves 6-8

Beef and Cabbage Stuffed Peppers with Horseradish Cream Sauce

Our version of corned beef, but stuffed in a pepper!

PREP: 5 min. ACTIVE: 15 min. PASSIVE: 3 hrs. DIFFICULTY Medium




  • 1 Pre Brands Chuck Roast, patted dry
  • 1 teaspoon sea salt
  • 1 tablespoon high-heat oil
  • 1 small yellow onion, sliced
  • 1 small green cabbage, sliced into wedges with no core
  • 2 cups baby carrots
  • 4 yukon gold potatoes, cut into cubes
  • 1/4 cup red wine vinegar


  1. Preheat large dutch oven to medium-high heat. 
  2. Salt beef on all sides. Melt the high-heat oil in the pot. 
  3. Sear beef until all sides are browned. Remove from pan. 
  4. In the same fat, sauté onions until soft and translucent.
  5. Add beef back to the pan with onions, and add cabbage, carrots, potatoes, vinegar, and broth. 
  6. Reduce heat to low and cover for 1.5 hours. 
  7. While it's cooking, prepare the peppers. In a large roasting pan, oil the green peppers on all sides and set aside. 
  8. When the chuck is easily shredded with fork remove from heat. SHred the beef and chop the potatoes, carrots, and potatoes. Leave the onions and most of the juice. Fill each pepper with the filling and all the juices besides 1/4 cup. 
  9. Preheat oven to 375. 
  10. Cover with parchment and foil and bake in preheated oven for 1 hour, or until the peppers are soft. For crispy edges uncover and place under the broiler for a 2-3 minutes. 
  11. Next, make the horseradish sauce by blending all the sauce ingredients and reserved beef juices and onions in an immersion blender until smooth. If too chunky add a bit more liquid (water or oil). Set aside. 
  12. Serve peppers with a few teaspoons of sauce and top with sauerkraut. Enjoy!


    Amount per 100g