Good Eats – Beef and Cabbage soup!


Well hello again! It’s been a while since I made a new recipe or came up with one on my own. With all of us on different “diets”, it makes it difficult to cook and please everyone.  So, we go out to eat pretty much all the time now.  More so since Allyson is away at school. I am not complaining but sometimes, that gets tired. However, I have been craving cabbage and soup for about a week.  I like stuffed cabbage but don’t like all the work. So I decided to combine the two with some changes along the way. Yesterday, I whipped up a large pot of beef and cabbage soup that was so much better then I ever anticipated! Since I suffer from CRS, I thought I better write this one down.  Keep in mind that cooking, unlike baking, does not require actual measurements- especially with soup. But this is basically how it went:


2 lbs ground beef

2 -14oz cans of dark red kidney beans

4 c box of beef stock

6 c box of beef broth

5 cups of chopped cabbage (almost 1 large head – you want bite size)

1 -8 oz (? small can ) of tomato paste

1 large yellow onion – chopped

2 cloves of garlic – minced

2-3 cups of water to top off the batch so all the cabbage is covered

Salt, pepper, chili powder and cayenne pepper to taste

Why stock AND broth? Because that is what the store had. Just go with what is available. Not sure when to use a stock vs broth? This is a great explanation of the two.

Brown meat (S&P to taste), drain and add to the pot reserving juices in pan.  Saute onions and garlic in beef juices approx. 5 minutes then add to pot.

Combine all other ingredients in to the pot. Add the salt & three ground peppers to taste. Bring to a boil then simmer for at least an hour.

There are so many ways to make this your own!  If you want it more like a chili flavor, use cumin.  If you want it meatless, add a grain and some carrots, portobello mushrooms plus vegetable broth. This can also be thrown into a crock pot and left to sit on low for a few hours.

I hope you all enjoy this soup this much as I did.  This is going in the rotation as a winter comfort food.


Good Eats – Sweet & Spicy Pulled Pork

Howdy peeps! Sorry it’s taking me so long to post.  My bosses are away which means added duties at work which means making me so tired after work that I don’t want to think let alone write.  I could not let this week go by without sharing some recipes. I nailed my food prep this week making THREE new recipes!  Each one did not disappoint.  You should know that besides my #1 food weakness for buffalo wings, my #2 is pulled pork. Major comfort food! It’s certainly not healthy with all the sugar from the sauce but calorie wise, there are worse things I can think of.  One Carolina style pulled pork sandwich with coleslaw (as if there is any other way to eat it!) on MFP averages between 330-580 calories.  I can handle that! Although I do not eat it weekly monthly, I do enjoy a good sandwich once in a while. I know which restaurants make it well and others I know where not to order it again because they don’t get the sauce right.  I have tried at least five times in the past to make it on my own based off of recipes found on line.  Each time the end result landed in the trash.  This recipe was found randomly the same day I stumbled on this fellow PA blogger (and now follow), Leslee at Her Happy Balance!  Fate maybe? IDK but the recipe turned out AMAZING!

So here it is – straight off Leslee’s website:

Sweet & Spicy Pulled Pork

Prep Time:10 min Cook Time:9 hr Total Time:9 hr 10 min
Serves 8
  • 4.5-5lb Pork Butt
  • 1 Medium Sweet Onion
  • 1.5 Cups Barbecue Sauce
  • 1 Cup Root Beer
  • 1/3 Cup Brown Sugar
  • 1 Tbsp. Liquid Smoke
  • 2 Tbsp. Worcestershire Sauce
  • 2 Tbsp. Liquid Aminos (or Soy Sauce)
  • 1 Tbsp. Lemon Juice
  • 1.5 Tbsp. Minced Garlic (about 4 Cloves)
  • 1.5 Tbsp. Ground Mustard
  • 1 Tsp. Sriracha
  • 1/2 Tsp. Cayenne Pepper
  • 1 Bay Leaf
For The Rub
  • 2 Tsp. Cumin
  • 2 Tsp. Cinnamon
  • 2 Tsp. Celery Salt
  • 2 Tbsp. Brown Sugar
  • 1
    Chop up the onion and place it on the bottom of the crock pot. Next, place the pork on top of the onions in the crock pot. In a separate bowl, combine all ingredients (except for rub ingredients) and mix well. In a small bowl, combine the rub ingredients and then sprinkle on top of the meat and use your fingers to rub them into it. Take the bowl of the root beer and BBQ sauce mix and pour it over the meat. Cover your crockpot and cook on low for 8-10 hours. After 8 hours, I used a fork to pull the meat apart, then I let the meat simmer in the juice for another 1 hour before serving. Serve with slaw or banana peppers (optional) on a bun, enjoy!
  • I used Sweet Baby Ray’s BBQ sauce. And I did not trim the fat on the meat first, but I would highly recommend doing that as it makes the pulling part later a lot less messy.
her happy balance

(My note-  I did leave the bone in and the fat on.  The meat fell away from it all very easily.  I have removed the fat in the past and I think that was the down fall each time.  The meat was always too dry and did not shred well.)

Here is what mine looked like:

Toss this on a roll and top off with coleslaw… Ooooo Weeeeee that’s good stuff! Slightly sweet, a little tangy, add a little spice but not much… this is perfection! I would make this again for sure – maybe for a  summer picnic or pot luck.

I know when in certain areas of PA, I ask the waitress if this sandwich comes with the slaw on top and I get funny looks.  Strangers have even come up to me to talk about this odd choice.  I never thought it was odd. This is how I grew up liking it.   Don’t knock it until you tried it as “they” say. It’s good stuff!

What about you – Do you like pulled pork or any similar BBQ pulled meat? If so, how do you eat it?