Beef Rib Eye Steak with Caramelised Red Cabbage and Braised Leeks

For a guaranteed success at supper time, try Ed Baines's flavourful trio of caramelised red cabbage, tender leeks and juicy rib eye steaks
By Ed Baines
Beef Rib Eye Steak with Caramelised Red Cabbage and Braised Leeks
  • Rating:
  • Serves: 2
  • Cook Time:
  • Prep Time: 40 minutes
  • Effort: easy


For the red cabbage

  • 50 g butter
  • 1/2 red cabbage, finely shredded
  • 100 g white sugar
  • 100 ml red wine
  • 2 oranges
  • 600 ml beef stock
  • 25 g sultanas
  • pinches mace
  • pinches cinnamon

For the leeks

  • 25 g butter
  • 2 tbsp olive oil
  • 2 leeks
  • 1 onion, chopped
  • 1 clove garlic
  • 200 ml white wine
  • bunches flat leaf parsley
  • 200 ml vegetable stock
  • sea salt and freshly ground black pepper

For the steaks

  • 2 tbsp olive oil
  • 2 x 225 g rib-eye steaks


1. To prepare the red cabbage, preheat the oven to 180C/gas 4. Melt the butter in a casserole and add the red cabbage. Cook for 5 minutes or so, until soft.

2. Add the sugar and cook for a further 2 minutes; stir in the red wine.

3. Grate the zest of 1 orange and add it to the casserole, with the juice from both oranges.

4. Add the beef stock, sultanas, mace and cinnamon. Cover the casserole and cover. Cook for 30 minutes.

5. To prepare the leeks, melt the butter and oil in a saucepan and cook the leeks for about 2 minutes, until brown on all sides. Remove from the pan.

6. Add the onion and garlic and cook until soft.

7. Return the leeks to the pan and stir in the wine, parsley and vegetable stock. Season to taste and bring to the boil. Reduce the heat and simmer for about 10 minutes or so, until the liquid has evaporated.

8. Heat the oil in a frying pan and fry the steaks for 5 minutes on each side. Allow the steaks to rest for 2-3 minutes; then serve with the red cabbage and braised leeks.

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