Thousand Layer Tomato Beef & Cabbage Hot Pot

When the weather turns cold, nothing feels more comforting than a bubbling pot of something warm and nourishing. This thousand layer tomato beef & cabbage hot pot is one of those dishes that looks impressive but is actually incredibly easy to make. It’s light yet satisfying, rich in natural umami, and perfect to serve with a big bowl of steamed rice.

The Beauty of Napa Cabbage

Back in the old days, napa cabbage was one of the few vegetables available during winter. It’s affordable, nutrient-dense, and absorbs flavours beautifully, which is why it has always been a star ingredient in Chinese hot pot. Layered with thinly sliced beef and gently simmered in a tomato-based broth, it becomes tender, juicy, and naturally sweet, soaking up all the richness of the sauce.

Ingredients

Main

• 6 napa cabbage leaves
• ~10 slices hot pot beef
• 3 shiitake mushrooms

Tomato Sauce

• 3 cloves garlic, minced
• 1/2 tbsp minced ginger
• 1/4 large onion, finely chopped
• 2 tbsp neutral oil (canola or vegetable oil)
• 1.5 tbsp tomato paste
• 1/2 can diced tomatoes (from a 28 oz can), about 1.5 cups
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1/2 tbsp sugar
• 1/4 tsp salt, or more to taste
• 1/2 tbsp chicken stock powder or paste
• 1 cup water

Garnish

• 1 stalk celery, finely chopped
• 1/2 green onion, finely chopped

Step-by-Step Instruction

1. Layer the cabbage, beef, and mushrooms

Trim off the root end of the napa cabbage. Lay 2 slices of beef on one cabbage leaf, then place another leaf on top, followed by more beef. Continue alternating until everything is stacked. Cut into large sections and arrange them upright in a pot to create the “thousand-layer” look. Place shiitake mushrooms on top.

2. Make the tomato sauce base

Heat oil in a pan over medium heat. Add garlic, ginger, and onion. Stir-fry until fragrant. Add tomato paste and diced tomatoes, then season with soy sauce, oyster sauce, sugar, salt, and chicken bouillon. Stir well, pour in water, and bring to a boil.

3. Simmer

Carefully pour the hot tomato broth over the layered cabbage and beef. Bring to a boil, cover, and simmer on low heat for 10–15 minutes, until the cabbage is tender and the beef is cooked through.

4. Finish & serve

Taste and adjust salt if needed. Sprinkle chopped celery and green onion on top. Serve hot with steamed rice.

Easy One-Pot Method (Even Faster)

If you want to save a pan, you can make everything directly in the pot:

1. Mix garlic, ginger, onion, tomato paste, diced tomatoes, soy sauce, oyster sauce, sugar, salt, chicken bouillon, and water together.
2. Arrange the layered napa cabbage, beef, and shiitake mushrooms in the pot.
3. Pour the mixed sauce over the layers.
4. Cover, bring to a boil, and simmer for about 15 minutes until tender and fragrant.
5. Garnish with celery and green onion before serving.

Thousand Layer Tomato Beef & Cabbage Hot Pot

A cozy and easy hot pot made with thinly sliced beef and napa cabbage in a rich tomato broth. Ready in under 30 minutes.

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Prep Time:10 minutes mins

Cook Time:15 minutes mins

Course: Main Course

Cuisine: Chinese, Japanese

Keyword: beef, easy recipe, low-carb, One-pot, quick meal

Servings: 2

Ingredients

• 6 napa cabbage leaves
• ~10 slices hot pot beef
• 3 shiitake mushrooms

Tomato Sauce

• 3 cloves garlic minced
• 1/2 tbsp minced ginger
• 1/4 large onion finely chopped
• 2 tbsp neutral oil canola or vegetable oil
• 1.5 tbsp tomato paste
• 1/2 can diced tomatoes from a 28 oz can, about 1.5 cups
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1/2 tbsp sugar
• 1/4 tsp salt or more to taste
• 1/2 tbsp chicken stock powder or paste
• 1 cup water

Garnish

• 1 stalk celery finely chopped
• 1/2 green onion finely chopped

Instructions

• Trim off the root end of the napa cabbage. Lay 2 slices of beef on one cabbage leaf, then place another leaf on top, followed by more beef. Continue alternating until everything is stacked.
• Cut into large sections and arrange them upright in a pot to create the “thousand-layer” look. Place shiitake mushrooms on top.
• Heat oil in a pan over medium heat. Add garlic, ginger, and onion. Stir-fry until fragrant. Add tomato paste and diced tomatoes, then season with soy sauce, oyster sauce, sugar, salt, and chicken bouillon. Stir well, pour in water, and bring to a boil.
• Carefully pour the hot tomato broth over the layered cabbage and beef. Bring to a boil, cover, and simmer on low heat for 10–15 minutes, until the cabbage is tender and the beef is cooked through.
• Taste and adjust salt if needed. Sprinkle chopped celery and green onion on top. Serve hot with steamed rice.

Easy One-Pot Method (Even Faster)

• Mix garlic, ginger, onion, tomato paste, diced tomatoes, soy sauce, oyster sauce, sugar, salt, chicken bouillon, and water together.
• Arrange the layered napa cabbage, beef, and shiitake mushrooms in the pot.
• Pour the mixed sauce over the layers.
• Cover, bring to a boil, and simmer for about 15 minutes until tender and fragrant.
• Garnish with celery and green onion before serving.