Marinate beef – Cut beef into small ½" thick chunks, add steak seasoning, place it in a plastic sealed bag & leave it in the fridge for 4 hours or overnight.

Boil a large pot of water and stir in 1 head of shredded cabbage. Turn off the heat and let it sit 30 minutes to soften, then drain and squeeze out excess water and transfer to a large mixing bowl.

Shred Second Cabbage - While the first cabbage soaks, finely shred the second head of cabbage (discard the core) and place it in the mixing bowl. Drain 1 cup of sauerkraut and add it to the bowl as well.

Sear beef – Meanwhile, set a 6 qt Dutch oven over medium-high heat and add 2 to 3 Tbsp oil. Add half of the beef and sear until browned on all sides. Don’t worry about cooking it through, and cook in batches to avoid overcrowding the pan. Add cooked meat to the bowl with cabbage.

Make the sauce – Add 4 Tbsp of oil to the same large skillet used to cook meat and sauté diced onion and grated carrots until soft (about 7-8 min). Add ¾ can of tomato paste, 2 tbsp of heavy cream, ½ 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. Mix it into the cabbage mixture.

Braise cabbage – Transfer the mixture to a Dutch oven or heavy pot with a tight-fitting lid and add 2 bay leaves. Cover and cook on medium-low heat for 25 minutes, stirring a few times to prevent scorching the bottom. If the mixture seems dry while cooking or is sticking to the bottom, add ¼ cup of water. Reduce the heat to low and continue to simmer covered for 45 minutes, stirring every 10 minutes to prevent scorching the bottom.