Slow Cooker Mexican Shredded Pork Carnitas

Crispy on the outside, juicy on the inside, my slow cooker Mexican Shredded Pork Carnitas recipe is a six-ingredient, 5-minute prep delight, that your whole family will love! To season the pork, I used our Tex-Mex Rub, and to slow cook the pork, I used our new Rockcrok®Digital Slow Cooker Stand, which pairs with the Rockcrok® Dutch Oven:

Tex-Mex Rub

Say olé to south-of-the-border flavor for tacos, meats and more. Cumin, cinnamon and chili pepper. 2 oz. Gluten-free.

Rockcrok®Digital Slow Cooker Stand

Slow Cook & Keep Warm

Take your Rockcrok® Dutch Oven or Everyday Pan and turn it into a slow cooker with the Rockcrok® Digital Slow Cooker Stand. The slow cooker lets you cook food on your own time, or easily transfer it from the oven or stovetop directly into the stand to keep it warm. Control the temperature and timing of your food with the stand’s digital display and keep your cabinets tidy with compact cord storage for when you aren’t using the stand. Two inset handles make lifting easy, and the stand even wipes clean for simple cleanup.

Rockcrok® Dutch Oven

COOK ANY MEAL FOR A CROWD

The Rockcrok® Dutch Oven is the perfect size for cooking for a crowd, and unlike other types of ceramic cookware, you can use Rockcroks® right away without needing to preseason. The large Rockcrok® Dutch Oven perfect for anything—appetizers, bread, casseroles, braised meats, soups, and more! You’ll never run out of possibilities with this durable, versatile piece.

Rockcrok® Collection

Calling our Rockcrok® Collection versatile is an understatement. It’s made from durable, high-quality clay that’s heat-safe to 752°F (400°C), so you can sear, braise, simmer, slow cook, fry, boil, bake, broil, microwave, and grill in one pan. Rockcrok® pieces transfer effortlessly from freezer to stovetop to oven and back again, all while creating savory roasts, crisp crusts, moist cakes, and one-pot wonders. Since they’re dishwasher-safe, you’ll find reasons to use these lightweight alternatives to cast-iron cookware every day.

Click the links to get your Tex-Mex Rub,  Rockcrok®Digital Slow Cooker Stand and Rockcrok® Dutch Oven today.  You’ll be glad you did.

Let’s jump right in!

Ingredients

  • 3 lb. pork shoulder
  • 2 oranges, juiced
  • 2 tbsp Tex Mex Rub, divided
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1 – 4 oz can sliced poblano peppers

Instructions

Juice oranges; chop onions and garlic.

Pat pork dry with a paper towel. Rub one tablespoon of Tex-Mex Rub all over pork.

Combine onions, garlic, one tablespoon of rub, poblano peppers and juice in Rockcrok. Place pork on top of mixture.  Cover and place it in the Rockcrok® Slow Cooker Stand and cook on LOW for 8 hours, or HIGH for 4 hours.

Once cooked, remove pork from Rockcrok, and shred. 

Heat a pan over medium-high heat, and add a very small spoonful of the sauce from the Pork.  Add SOME (not all) of the shredded pork to the pan, cooking one side until it is crispy; remove from pan, and continue with the rest of the pork.

You can heat tortillas in the same pan.  Add shredded pork to tortillas, along with any toppings you like, and serve immediately. 

That’s it!! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

JANUARY – Hosts can earn DOUBLE FREE PRODUCTS!!

NEW YEAR SALE!! January only, the Deluxe Air Fryer AND the Rapid-Prep Mandoline are both on sale! See below for the sale prices and pick up yours today!

Scan the QR codes below to shop OR to host with me – I would be thrilled to help you get some FREE and discounted!!

Slow Cooker Mexican Shredded Pork Carnitas

Crispy on the outside, juicy on the inside, my slow cooker Mexican Shredded Pork Carnitas recipe is a six-ingredient, 5-minute prep delight, that your whole family will love!
5 from 1 vote
Prep Time 5 mins
Cook Time 8 hrs
Course dinner, Lunch, Main Course
Cuisine Mexican
Servings 8 servings
Calories 182 kcal

Ingredients
  

  • 3 lb pork shoulder
  • 2 oranges juiced
  • 2 tbsp Tex-Mex Rub divided
  • 1 onion chopped
  • 4 cloves garlic chopped
  • 4 oz can poblano peppers

Instructions
 

  • Juice oranges; chop onions and garlic.
  • Pat pork dry with a paper towel. Rub one tablespoon of Tex-Mex Rub all over pork.
  • Combine onions, garlic, one tablespoon of rub, poblano peppers and juice in Rockcrok. Place pork on top of mixture.  Cover and place it in the Rockcrok®Slow Cooker Stand and cook on LOW for 8 hours, or HIGH for 4hours.
  • Once cooked, remove pork from Rockcrok, and shred. 
  • Heat a pan over medium-high heat, and add a very small spoonful of the sauce from the Pork.  Add SOME (not all) of the shredded pork to the pan, cooking one side until it is crispy; remove from pan, and continue with the rest of the pork.
  • You can heat tortillas in the same pan.  Add shredded pork to tortillas, along with any toppings you like, and serve immediately. 

Notes

This freezes well, except I would not brown any you are planning on freezing UNTIL ready to eat. 
Store in a freezer-safe container up to three months. 

Nutrition

Calories: 182kcalCarbohydrates: 6gProtein: 21gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 215mgPotassium: 458mgFiber: 1gSugar: 4gVitamin A: 133IUVitamin C: 31mgCalcium: 32mgIron: 1mg
Keyword carnitas, mexican pulled pork, pulled pork, shredded pork, tacos
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Pistachio Crusted Salmon – Aubrey’s Kitchen

Level up your weeknight salmon dinner with this delicious recipe from @aubreyshealthykitchen!  Only six ingredients, and you’ll have a scrumptious and beautiful dinner on the table in 30 minutes!  #salmon #salmondinner #pistachios #30minutemeals #pistachios #recipevideo #howipamperedchef #pamperedchef #everydaywins #imapampchef

Level up your weeknight salmon dinner with this delicious recipe from Aubrey’s Kitchen.  You can learn more about Aubrey here.  Only six ingredients, and you’ll have a scrumptious and beautiful dinner on the table in 30 minutes, which is definitely my kind of dinner!

For this recipe, I used my Medium Stone Bar Pan:

 Perfect When Cooking for Two

This pan is just the right size for packaged brownie and bar cookie mixes, biscuits, delicious dinners for two, roasting vegetables, or reheating leftovers that are better than ever. Plus, it fits in most toaster ovens. Because the unglazed cooking surface draws moisture away, your baked goods, breads, and frozen foods turn out light and crispy every time. The new handle design makes it easy to take in and out of the oven.

Natural Clay Cookware

Our unglazed stoneware is made with our new StoneFusion material making it our strongest and most durable stoneware yet. You can pre-heat, broil, and even put it in the dishwasher. Each piece features a ribbon pattern, so you can easily distinguish it from your original unglazed stones. Like all our stones, you can use it to make your favorite baked goods, frozen foods, or reheated leftovers that are just as good or better than day one. And it only gets better with age. A nonstick seasoning will develop as you use it—the darker it looks, the better it cooks!

Click here to get yours today.  You’ll be glad you did. 

Let’s jump right in!

Ingredients

  • 16 oz. skin-on salmon filets (2 – 8 oz each)
  • ¼ cup roasted and salted pistachios
  • 3 tsp coarse ground Dijon mustard
  • 2 tsp maple syrup
  • ¼ tsp kosher salt, or to taste
  • ¼ tsp black pepper, or to taste

Instructions

Preheat oven to 350°F/175⁰C.

Use Food Chopper to chop pistachios.

Combine mustard, maple syrup, salt and pepper, mix well.

Brush salmon with mixture on all sides; places pistachios in coating try and gently press top and sides of salmon into nuts to coat.

Place on stone, and bake for 20 minutes, or until internal temperature reaches 145°F/63⁰C.

Remove from oven, let salmon rest for 5 minutes prior to serving.

That’s it!! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

JANUARY – Hosts can earn DOUBLE FREE PRODUCTS!!

NEW YEAR SALE!! January only, the Deluxe Air Fryer AND the Rapid-Prep Mandoline are both on sale! See below for the sale prices and pick up yours today!

Scan the QR codes below to shop OR to host with me – I would be thrilled to help you get some FREE and discounted!!

Pistachio Crusted Salmon – Aubrey’s Kitchen

Level up your weeknight salmon dinner with this delicious recipe! Only six ingredients, and you’ll have a scrumptious and beautiful dinner on the table in 30 minutes! 
5 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Course dinner, Main Course
Cuisine American
Servings 2
Calories 433 kcal

Ingredients
  

  • 16 oz skin-on salmon fillets (2 – 8 oz each)
  • ¼ cup roasted and salted pistachios
  • 3 tsp coarse ground Dijon mustard
  • 2 tsp maple syrup
  • ¼ tsp kosher salt
  • ¼ tsp black pepper

Instructions
 

  • Preheat oven to 350°F/175⁰C.
  • Use Food Chopper to chop pistachios.
  • Combine mustard, maple syrup, salt and pepper, mix well.
  • Brush salmon with mixture on all sides; places pistachios in coating try and gently press top and sides of salmon into nuts to coat.
  • Place on stone, and bake for 20-25minutes, or until internal temperature reaches 145°F/63⁰C.
  • Remove from oven, let salmon rest for 5 minutes prior to serving.

Nutrition

Calories: 433kcalCarbohydrates: 10gProtein: 48gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 9gCholesterol: 125mgSodium: 474mgPotassium: 1299mgFiber: 2gSugar: 5gVitamin A: 161IUVitamin C: 1mgCalcium: 57mgIron: 3mg
Keyword pistachios, salmon, seafood
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Sunday Sauce – Allrecipes

Made with love, and lots of tender meat, this Sunday Sauce from Chef John over at Allrecipes is comfort food at its best!  I love so many of Chef John’s recipes, and this is one I’ve made for several years.  I was hesitant to try making Sunday Sauce at first, but listening to Chef John explain how to do it gave me the confidence to give it a try. 

For this recipe, I used our Nonstick Double Burner Grill Pan for the meats, and our 8-Qt. Brilliance Nonstick Stock Pot:

Save on the set! Create rich, grilled flavor right on your stovetop with the Nonstick Double Burner Grill & Press Set. It includes the Nonstick Double Burner Grill and two Grill Presses.

Details

Nonstick Double Burner Grill 

  • 20½” x 10½”.
  • Cleanup is easy because it’s dishwasher-safe.
  • Use your favorite utensils—even metal!
  • The top-of-the-line, ceramic-reinforced, four-layer nonstick coating releases food easily. Plus, it’s made without PFOA.
  • Low-profile cast-in handles let you easily grip while wearing oven mitts.
  • Nests with the Double Burner Griddle for storage.
  • Designed without rivets, so there’s no food buildup or rusting.
  • Heat-safe to 480°F.
  • Guaranteed for life.

Grill Press

  • Includes two.
  • 8½” square.
  • 4½ lbs. 
  • Constructed from heavy-duty cast iron.
  • Enamel coating makes for easy cleanup.
  • Riveted stainless steel handle provides a comfortable, easy grip. 
  • Use it with the Double Burner Grill, Double Burner Griddle, and Grill Pan.
  • We stand by our cookware—it’s guaranteed for life.
  • Dishwasher-safe.

Learn more about our nonstick cookware collection here.

Batch Cooking With Hassle-Free Cleanup

When big batches of pasta, soup, stew, or chili are on the menu, reach for this 8-qt. (7.6-L) nonstick stock pot. It’s never been easier to batch cook or prep for family get-togethers and special events. With high-quality nonstick coatings inside and out, this pot releases food effortlessly—and because it’s dishwasher-safe, cleanup is easy.

About Brilliance Nonstick Cookware

Brilliance cookware is where design and performance meet: It’s top-notch cookware with the performance you expect from Pampered Chef, plus the gorgeous design you want in your kitchen. Like your favorite pair of blue jeans, this cookware will never go out of style.

Click here to get your Nonstick Double Burner Grill Pan, and here to get your 8-Qt. Brilliance Nonstick Stock Pot today.  You’ll be glad you did. 

Let’s jump right in!

Ingredients

  • 2 tbsp olive oil, divided
  • 1 (1-inch thick) slice beef shank OR chuck roast
  • 2 lbs. pork spareribs
  • 2 bone-in chicken thighs
  • 1 onion diced
  • 1 pinch salt
  • 6 cloves garlic
  • 84 oz. San Marzano tomatoes (3 – 28 oz. cans)
  • 1.5 cups red wine, divided
  • ½ cup water
  • ¼ cup tomato paste
  • ¼ cup freshly grated Parmesan-Reggiano cheese
  • 2 tbsp flat-leaf parsley, chopped
  • 2 tsp salt, or to taste
  • ¼ tsp red pepper flakes, or to taste

Instructions

Preheat oven to 425°F/220⁰C.

Dice onion, chop garlic and parsley; grate cheese. Crush tomatoes. Set aside.

Add 1 tbsp olive oil to roasting pan, along with beef, pork and chicken, flipping meats to coat in oil.  Roast until nicely browned, 20-30 minutes.  Remove from oven; set aside.

Heat remaining oil in large stock pot over medium-high heat until shimmering. Add onions and salt, cooking until translucent, about 5 minutes.  Add in garlic, stirring until fragrant, about one minute. 

Add tomatoes, one cup of the wine, water and tomato paste. Give a stir, then add in all meats to sauce. 

Deglaze roasting pan with remaining red wine, scraping any browned bits.  Add mixture to sauce, along with cheese, parsley, salt and red pepper flakes, mixing to combine.

Once simmering, reduce heat to low. Simmer, uncovered, for approximately 4 hours, or until sauce has reduced and thickened, and meats are falling-off-the-bone tender. Discard bones.

Remove meats to a separate serving dish if you like (I do not do that).  Adjust seasonings to taste. 

That’s it!! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

JANUARY – Hosts can earn DOUBLE FREE PRODUCTS!!

NEW YEAR SALE!! January only, the Deluxe Air Fryer AND the Rapid-Prep Mandoline are both on sale! See below for the sale prices and pick up yours today!

Scan the QR codes below to shop OR to host with me – I would be thrilled to help you get some FREE and discounted!!

Sunday Sauce – Allrecipes

Made with love, and lots of meat, this Sunday Sauce is comfort food at its best!  
5 from 1 vote
Prep Time 30 mins
Cook Time 4 hrs 30 mins
Course dinner
Cuisine Italian
Servings 10 servings
Calories 438 kcal

Ingredients
  

  • 2 tbsp olive oil divided
  • 1 slice beef shank or chuck roast 1-inch thick
  • 2 lbs pork spareribs
  • 2 bone-in chicken thighs
  • 1 onion sliced
  • 1 pinch salt
  • 6 cloves garlic
  • 84 oz San Marzano Tomatoes ·       (3 – 28 oz. cans)
  • 1.5 cups red wine divided
  • ½ cup water
  • ¼ cup tomato paste
  • ¼ cup Freshly grated Parmesan-Reggiano Cheese
  • 2 tbsp flat leaf parsley chopped
  • 2 tsp salt or to taste
  • ¼ tsp red pepper flakes or to taste

Instructions
 

  • Preheat oven to 425°F/220⁰C.
  • Dice onion, chop garlic and parsley; grate cheese. Crush tomatoes. Set aside.
  • Add 1 tbsp olive oil to roasting pan, along with beef, pork and chicken, flipping meats to coat in oil.  Roast until nicely browned, 20-30 minutes.  Remove from oven; set aside.
  • Heat remaining oil in large stock pot over medium-high heat until shimmering. Add onions, cooking until translucent, about 5 minutes.  Add in garlic, stirring until fragrant, about one minute. 
  • Add tomatoes, one cup of the wine, water and tomato paste. Give a stir, then add in all meats to sauce. 
  • De-glaze roasting pan with remaining red wine, scraping any browned bits.  Add mixture to sauce, along with cheese,parsley, salt and red pepper flakes, mixing to combine.
  • Once simmering, reduce heat to low. Simmer, uncovered, for approximately 4 hours, or until sauce has reduced and thickened, and meats are falling-off-the-bone tender. 
  • Discard bones.  Remove meats to a separate serving dish.  Adjust seasonings to taste. 

Notes

You can substitute the red wine for water or white wine, if desired.
If your sauce is too thick, add liquid to thin out; if it is too watery after 4 hours, continue to simmer until it reaches the desired consistency. 

Nutrition

Calories: 438kcalCarbohydrates: 14gProtein: 22gFat: 30gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 103mgSodium: 1000mgPotassium: 871mgFiber: 3gSugar: 8gVitamin A: 547IUVitamin C: 26mgCalcium: 129mgIron: 4mg
Keyword italian sauce, stock pot, sunday dinner, sunday sauce
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Air Fryer Peruvian Chicken with Green Sauce – Pampered Chef

This is one of my all-time FAVORITE air fryer recipes!!  Crispy on the outside, juicy and full of flavor on the inside, this Air Fryer Peruvian Chicken is SO easy to make, and even more delicious when served with the spicy and creamy green sauce.

Of course, I used my Pampered Chef Deluxe Air Fryer for this recipe:

Best Air Fryer for a Family

Enjoy fried foods at home without all the mess, hassle, and oil of deep frying but with all the flavor and texture you love. Ours is family-sized to quickly cook up to six servings, a whole chicken or roast, or appetizers for a crowd. Like a convection oven, superheated air circulates giving food a crispy texture. No preheating is necessary, saving you precious time. Conveniently fits under kitchen cabinets.

Air Fryer, Rotisserie, & Dehydrator All-in-One

Ours does more than just better-for-you air frying. It makes perfectly-cooked rotisserie chicken, crispy outside and tender inside, so you can skip the hit-or-miss ones at the grocery store. And it dehydrates fruits, veggies, and herbs so you can enjoy their fresh flavors well beyond the season.

Plus, it’s ON SALE this month only!  Click here to get yours today.  You’ll be glad you did. 

Let’s jump right in!

Ingredients

  • 4 lb. whole chicken
  • 2 tbsp olive oil
  • ½ lime, juiced
  • 2 tsp sugar
  • 1.5 tsp ground cumin
  • 1 tsp ground paprika
  • 1 tsp ground oregano
  • 1 tsp salt
  • ½ tsp black pepper
  • 4 garlic cloves, pressed

For the Peruvian Green Sauce

  • ½ bunch cilantro with stems
  • 1 jalapeno, seeds removed
  • 2 garlic cloves, pressed
  • ¼ cup grated Parmesan cheese
  • 1 tbsp white vinegar
  • ¼ tsp salt, or to taste
  • ½ cup Greek yogurt OR mayonnaise

Instructions

To make the Peruvian Green Sauce:

Add all ingredients in Manual Food Processor and pulse until combined. Chill until ready to serve.

To make the Peruvian Chicken:

Pat chicken dry with a paper towel, place on cutting board.

Add remaining ingredients in Manual Food Processor and pulse until combined. Coat chicken with the mixture. 

Tie the legs together with a 12″ (30-cm) piece of cooking twine. Tie the wings against the breasts with a 24″ (61-cm) piece of twine. Insert the Deluxe Air Fryer spit though the legs where they are tied together and through the cavity, centering the bird on the spit. Insert the forks securely into the chicken and tighten the screws.

Turn the wheel to select the ROTISSERIE setting; press the wheel to select. Turn the wheel to adjust the time to 45 minutes. Press the wheel to start.

When the timer is up, use the retrieval tool to remove the spit. Cook until the internal temperature reaches 165°F (74°C), adding more time, if needed.

That’s it!! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

JANUARY – Hosts can earn DOUBLE FREE PRODUCTS!!

NEW YEAR SALE!! January only, the Deluxe Air Fryer AND the Rapid-Prep Mandoline are both on sale! See below for the sale prices and pick up yours today!

Scan the QR codes below to shop OR to host with me – I would be thrilled to help you get some FREE and discounted!!

Air Fryer Peruvian Chicken with Green Sauce – Pampered Chef

Crispy on the outside, juicy and full of flavor on the inside, this Air Fryer Peruvian Chicken is SO easy to make, and even more delicious when served with the spicy and creamy green sauce.
4 from 2 votes
Prep Time 10 mins
Cook Time 45 mins
Course dinner
Cuisine South America
Servings 6 servings
Calories 394 kcal

Ingredients
  

  • 4 lb whole chicken
  • 2 tbsp olive oil
  • ½ lime juiced
  • 1 tsp granulated sugar
  • 1.5 tsp ground cumin
  • 1 tsp ground paprika
  • 1 tsp oregano
  • 1 tsp salt
  • ½ tsp black pepper
  • 4 garlic cloves pressed

For the Peruvian Green Sauce

  • ½ bunch cilantro stems
  • 1 jalapeno seed removed
  • 2 garlic cloves pressed
  • ¼ cup Parmesan Cheese
  • 1 tbsp white vinegar
  • ¼ tsp salt or to taste
  • ½ cup Greek Yogurt OR mayonnaise

Instructions
 

  • Pat chicken dry with a paper towel,place on cutting board.
  • Add remaining ingredients in Manual Food Processor and pulse until combined. Coat chicken with the mixture. 
  • Tie the legs together with a 12" (30-cm) piece of cooking twine. Tie the wings against the breasts with a 24" (61-cm) piece of twine. Insert the Deluxe Air Fryer spit though the legs where they are tied together and through the cavity, centering the bird on the spit. Insert the forks securely into the chicken and tighten the screws.
  • Turn the wheel to select the ROTISSERIE setting; press the wheel to select. Turn the wheel to adjust the time to 45 minutes. Press the wheel to start.
  • When the timer is up, use the retrieval tool to remove the spit. Cook until the internal temperature reaches 165°F (74°C), adding more time, if needed.

To make the Peruvian Green Sauce

  • Add all ingredients in Manual Food Processor and pulse until combined. Chill until ready to serve.

Nutrition

Calories: 394kcalCarbohydrates: 4gProtein: 30gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 113mgSodium: 667mgPotassium: 350mgFiber: 0.5gSugar: 1gVitamin A: 487IUVitamin C: 6mgCalcium: 89mgIron: 2mg
Keyword air fryer, Green Sauce, Peruvian Chicken
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Stuffed Cabbage Soup – My Recipes

I love the ideas I get from MyRecipes, and this one just may be my favorite!  I LOVE Golabki (stuffed cabbage), and discovering I can have it in soup form made my day.  For this recipe, I used our 8-Qt. Brilliance Nonstick Stock Pot:

Batch Cooking With Hassle-Free Cleanup

When big batches of pasta, soup, stew, or chili are on the menu, reach for this 8-qt. (7.6-L) nonstick stock pot. It’s never been easier to batch cook or prep for family get-togethers and special events. With high-quality nonstick coatings inside and out, this pot releases food effortlessly—and because it’s dishwasher-safe, cleanup is easy.

About Brilliance Nonstick Cookware

Brilliance cookware is where design and performance meet: It’s top-notch cookware with the performance you expect from Pampered Chef, plus the gorgeous design you want in your kitchen. Like your favorite pair of blue jeans, this cookware will never go out of style.

Click here to get yours today.  You’ll be glad you did. 

Let’s jump right in!

Ingredients

  • 1 tbsp olive oil
  • 1 lb. 90/10 lean ground beef
  • 1 tsp. kosher salt
  • ¼ tsp. black pepper
  • 1 medium onion, diced
  • 3 garlic cloves, chopped
  • 8 cups green cabbage, chopped into 1-inch pieces
  • 1 28-oz. can San Marzano tomatoes
  • 6 cups beef stock
  • ½ cup uncooked long-grain white rice
  • 2 tbsp packed light brown sugar
  • 3 tbsp flat-leaf parsley, chopped
  • 2 tbsp thyme, chopped

Instructions

Chop cabbage, onion, garlic, parsley and thyme; set aside.

Heat oil in large stock pot over medium-high heat until shimmering.  Add ground beef, salt and pepper, cooking until no longer pink, about 5 minutes.  Add in onion, cooking until translucent; add garlic, stirring until fragrant, about one minute. 

Stir in cabbage, cooking for 3 minutes, or until cabbage begins to wilt. 

Add tomatoes, stock, rice and brown sugar, mixing until just combined.  Bring to a boil, then reduce heat to medium-low.  Simmer, uncovered for approximately 15 minutes, or until rice is cooked.

Remove from heat; add parsley and thyme to soup, give a stir to combine. Serve immediately.

That’s it!! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

JANUARY – Hosts can earn DOUBLE FREE PRODUCTS!!

NEW YEAR SALE!! January only, the Deluxe Air Fryer AND the Rapid-Prep Mandoline are both on sale! See below for the sale prices and pick up yours today!

Scan the QR codes below to shop OR to host with me – I would be thrilled to help you get some FREE and discounted!!

Stuffed Cabbage Soup – My Recipes

Hearty, delicious and easy to make, this Stuffed Cabbage Soup is filled with tender cabbage and ground beef, and only takes @ 30 minutes from start to finish!
No ratings yet
Prep Time 10 mins
Cook Time 20 mins
Course dinner, Soup
Cuisine Polish
Servings 6 servings
Calories 315 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb 90/10 lean ground beef
  • 1 tsp kosher salt
  • ¼ tsp black pepper
  • 1 medium onion diced
  • 3 garlic cloves chopped
  • 8 cups green cabbage chopped into 1-inch pieces
  • 28 oz San Marzano Tomatoes
  • 6 cups beef stock
  • ½ cup uncooked long-grain white rice
  • 2 tbsp packed light brown sugar
  • 3 tbsp flat-leaf parsley chopped
  • 2 tbsp thyme chopped

Instructions
 

  • Chop cabbage, onion, garlic, parsley and thyme; set aside.
  • Heat oil in large stock pot over medium-high heat until shimmering.  Add ground beef, salt and pepper, cooking until no longer pink, about 5 minutes.  Add in onion, cooking until translucent; add garlic, stirring until fragrant, about one minute. 
  • Stir in cabbage, cooking for 3 minutes, or until cabbage begins to wilt. 
  • Add tomatoes, stock, rice and brown sugar, mixing until just combined.  Bring to a boil, then reduce heat to medium-low. Simmer, uncovered for approximately 15 minutes, or until rice is cooked.
  • Remove from heat; add parsley and thyme to soup, give a stir to combine. Serve immediately.

Notes

This soup freezes well, and once stored in a reusable freezer storage bag or freezer safe container, will keep up to three months. 

Nutrition

Calories: 315kcalCarbohydrates: 33gProtein: 24gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 49mgSodium: 1123mgPotassium: 1176mgFiber: 5gSugar: 12gVitamin A: 527IUVitamin C: 55mgCalcium: 134mgIron: 5mg
Keyword cabbage soup, soup
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Creamy Cauliflower Soup – Cookie and Kate

This extra creamy and delicious Cauliflower Soup recipe from Kate over at Cookie and Kate takes only 9 ingredients, and making it in the Deluxe Cooking Blender from @pamperedchef is so easy, soup’s ready in 30 minutes! You can learn more about Kate here and, of course, her sweet inspiration, her dog, Cookie!! She creates wonderful vegetarian recipes, and I hope that you’ll head over and check it out!

For this recipe, I used our Deluxe Cooking Blender:

Best Blender for Smoothies—and Soup!

Blenders aren’t just for smoothies anymore. Our innovative blender has settings that heat up to 220˚F (104˚C), which means it doesn’t just blend—it cooks.

With a cooking blender, you can make everything from smoothies and milkshakes to soups, jams, alternative milks, and nut butters. With eight preprogrammed settings and two custom settings, there’s no guesswork. The pitcher has a 6-cup capacity for hot food and 7-cup capacity for cold food, and comes with a tamper, dual-sided cleaning brush, strainer bag, boil-over guard, and a cooking guide with more than 60 recipes.

Click here to get yours today.  You’ll be glad you did. 

Let’s jump right in!

Ingredients

  • 2.5 cups vegetable broth
  • 1 tsp salt
  • 6 cups cauliflower florets
  • 1 red onion, quartered
  • 2 garlic cloves
  • 1 tbsp butter
  • 1 tbsp lemon juice
  • Pinch of nutmeg
  • Flat-leaf parsley, for garnish
  • Chives, for garnish

Instructions

Add first FIVE ingredients, in the order listed, to the Deluxe /Cooking Blender. Replace and lock the lid. Turn the wheel to select the SOUP setting. Press the wheel to start.