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Green Chile Shredded Beef Cabbage Bowl with Avocado Salsa (Slow Cooker or Pressure Cooker)

I love the flavors in this Slow Cooker Green Chile Shredded Beef Cabbage Bowl with Avocado Salsa and this amazing cabbage bowl is low-carb, Keto, low-glycemic, gluten-free, South Beach Diet Phase One, and can even be Paleo or Whole 30 if you use approved mayo and hot sauce. Use the Diet-Type Index to find more recipes like this one.

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Green Chile Shredded Beef Cabbage Bowl with Avocado Salsa (Slow Cooker or Pressure Cooker) found on KalynsKitchen.com

If you look in the Cabbage Archives on Kalyn’s Kitchen, it’s not hard to see that I’m a huge cabbage fan! And since March is the month when cabbage goes on sale for St. Patrick’s Day, it seems like the perfect time to feature this favorite Green Chile Shredded Beef Cabbage Bowl with Avocado Salsa.

I first made this recipe in the slow cooker, so that’s the method you’ll see in these photos. But I’m updating this post with instructions for the pressure cooker or Instant Pot as well, because the green chile shredded beef can easily be made using one of those if you add a bit more liquid. And if you’re a fan of shredded beef in the pressure cooker, check out my recipe for Pressure Cooker Low-Carb Flank Steak Tacos with Spicy Mexican Slaw. You can also find a lot more slow cooker / pressure cooker recipes on my other site, Slow Cooker or Pressure Cooker, where there’s also a Low-Carb Archives Page.

I really loved this Green Chile Shredded Beef Cabbage Bowl that I thought was just spicy enough to be interesting. The shredded beef is also something that could be served over rice or quinoa for people who don’t care about low carb and/or aren’t cabbage fans. And I guess the avocado salsa is optional, but I would never skip it myself; the tasty avocado salsa really makes this a wow!

(This recipe was featured in Ten Low-Carb Mexican Food Favorites You’ll Make Over and Over.)

Slow Cooker Green Chile Shredded Beef Cabbage Bowl with Avocado Salsa found on KalynsKitchen.com

I started with a 3 pound chuck roast, then trimmed the fat until it was just over 2 pounds of lean meat. Rub the pieces of meat with Kalyn’s Taco Seasoning (or your favorite Southwestern spice blend.) Then heat a little olive oil and brown the meat well on all sides.  (Don’t skip this step; the browning adds a lot of flavor.) Put the meat into a small slow cooker with 2 cans diced green chiles and the juice. (I used my Crock-Pot 3-1/2-Quart Slow Cooker for this recipe.  It could be a little smaller but I wouldn’t use a bigger one. You can also make this in the Instant Pot or another Electric Pressure Cooker; see the recipe for those instructions.)

Slow Cooker Green Chile Shredded Beef Cabbage Bowl with Avocado Salsa found on KalynsKitchen.com

Cook on high for 3-5 hours, or until the beef shreds apart easily. (You’ll be surprised how much liquid there is.) Use a slotted spoon to remove the meat from the slow cooker and shred apart. (Keep the juice in the slow cooker.) Then put the shredded meat back in the slow cooker to absorb the liquid and stay warm while you make the cabbage slaw and salsa.

Slow Cooker Green Chile Shredded Beef Cabbage Bowl with Avocado Salsa found on KalynsKitchen.com

We used a Mandoline Slicer with the 1.5 mm  blade to make really thinly sliced cabbage, but you can also cut it by hand. Toss the green cabbage, red cabbage, and green onions with the mayo-lime-Green Tabasco dressing. To make the salsa, toss avocado and diced poblano pepper with lime, olive oil, and chopped cilantro.

Green Chile Shredded Beef Cabbage Bowl with Avocado Salsa (Slow Cooker or Pressure Cooker) found on KalynsKitchen.com

Layer cabbage slaw, green chile beef, and avocado salsa into individual bowls and serve.

More Slow Cooker / Pressure Cooker Beef to Enjoy:

Pressure Cooker Corned Beef with Creamy Horseradish Sauce ~ Kalyn’s Kitchen
Pressure Cooker Beef and Broccoli ~ Pressure Cooking Today
Instant Pot Low-Carb All-Beef Ancho and Anaheim Chili ~ Kalyn’s Kitchen
Instant Pot Beef Short Ribs ~ That Skinny Chick Can Bake
Low-Carb Slow Cooker Mushroom Lover’s Pot Roast ~ Kalyn’s Kitchen
Instant Pot or Slow Cooker Ropa Vieja ~ Foodie with Family

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Green Chile Shredded Beef Cabbage Bowl with Avocado Salsa (Slow Cooker or Pressure Cooker)

Spicy shredded beef with green chiles is cooked in the slow cooker or Instant Pot and then it’s combined with cabbage slaw and avocado salsa into a delicious cabbage bowl meal.

Ingredients:

Ingredients for Slow Cooker Beef:

  • 2 lb. beef chuck roast, well trimmed and cut into thick strips (I had nearly 3 lbs. of beef before  it was trimmed.)
  • 1 T  Kalyn’s Taco Seasoning (or your favorite Southwestern spice blend)
  • 2-3 tsp. olive oil (depending on your pan)
  • 2 cans (4 oz. can) diced green chiles with juice
  • (See directions below for additional beef stock for Pressure Cooker / Instant Pot version)

Ingredients for Cabbage Slaw and Dressing: 

  • 1 small head green cabbage
  • 1/2 small head red cabbage
  • 1/2 cup thinly sliced green onion
  • 6 T mayo or light mayo
  • 4 tsp. fresh squeezed lime juice (I use my fresh-frozen lime juice)
  • 2 tsp. (or more) Green Tabasco Sauce

Ingredients for the Avocado Salsa:

  • 2 large avocados, diced
  • 1 medium Poblano (Pasilla) pepper, diced very small
  • 1 T fresh-squeezed lime juice (I use my fresh-frozen lime juice)
  • 1 T extra-virgin olive oil
  • 1/2 cup finely chopped cilantro (or use thinly-sliced green onion if you’re not a cilantro person)

Directions:

Slow Cooker Directions:

  1. Trim all visible fat and any undesirable parts from the chuck roast and cut into thick strips. (I save all those scraps to make homemade beef stock.) Rub strips of beef with the taco seasoning.  Heat the oil in a large, heavy frying pan and brown the beef well on all sides.  (Don’t skip this step; the browning adds a lot of flavor.)
  2. Put the strips of browned beef in the slow cooker and pour in the diced green chiles and juice from the cans.  Cook on high for 3-4 hours, or until the beef shreds apart easily.  (If you’re going to be out you can also cook this for 6-8 hours on low.)  When the beef is done, use a large slotted spoon to remove it to a cutting board, leaving the liquid in the slow cooker.  Shred the beef apart with two forks and put it back in the slow cooker to absorb the liquid and keep warm while you make the cabbage slaw and salsa.
  3. Cut the cabbage into very thin strips.  (We used a Mandoline Slicer with the 1.5 mm  blade to make really thin slices, but you can also cut it by hand.)  Slice the green onions.  Whisk together the mayo, lime juice, and Green Tabasco sauce to make the dressing.  (Taste to see if you want more lime or Green Tabasco and adjust to taste.)  Then put the cabbage and green onions into a bowl and toss with the dressing.
  4. Peel and cut up the avocado, place in a bowl, and toss with the lime juice.  Finely chop the cilantro (or green onion) and the Poblano chile and add it to the avocado.  Drizzle in the olive oil and gently toss again.
  5. To assemble the bowl, put a layer of the slaw, then a generous amount of the spicy beef, topped by a couple of spoonfuls of the avocado salsa.  I served this with extra Green Tabasco for those who wanted a little more heat.
  6. If this makes more than you’ll eat at one time I would only dress the amount of cabbage you’ll be using.  Refrigerate the ingredients individually and then warm the beef and toss the cabbage with the dressing when you want to eat the leftovers.

Instant Pot / Pressure Cooker Directions:

  1. Use the ingredients as above for slow cooker version, but you will need an additional 3/4 cup beef stock for cooking in the Instant Pot or pressure cooker.
  2. Brown meat as above, or brown in the Instant Pot or pressure cooker.
  3. Put the strips of browned beef in the Instant Pot or pressure cooker and pour in the diced green chiles with juice from the cans and 3/4 cup beef stock.
  4. Lock the lid, set to MANUAL, HIGH PRESSURE, and set time for 45 minutes.
  5. When the time is finished, use NATURAL RELEASE for 15 minutes, then use quick release method to release the rest of the pressure.
  6. Make cabbage slaw, dressing, and avocado salsa as above to finish the recipe.
  7. Remove beef to a cutting board to shred, then put it back into the pressure cooker to absorb the liquid. (You can use the simmer or saute setting on the pressure cooker to reduce some of the liquid if you think there will be too much.)
  8. Assemble bowls as above.

This recipe created by Kalyn.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe is made with all low-carb ingredients and would be approved for any phase of the South Beach Diet or any other low-carb eating plan.  It can also be Paleo if you use approved mayo.

Find More Recipes Like This One:
Use the Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Green Chile Shredded Beef Cabbage Bowl with Avocado Salsa (Slow Cooker or Pressure Cooker) found on KalynsKitchen.com

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54 comments on “Green Chile Shredded Beef Cabbage Bowl with Avocado Salsa (Slow Cooker or Pressure Cooker)”

  1. I love the different textures in this dish. I'd probably double the amount of the meat and cook it in a larger cooker, because I think it would be very popular in my house.

  2. Lydia, great idea to double it because I'd love to have this meat in the freezer to pull out and make this for dinner!

  3. I love to look through my archives to see what I was making at the same time for the past few years! Tomatoes and zucchini are certainly on the list right about now. 🙂 This bowl sounds delicious — I love the idea of serving the beef & avocado over cabbage. Especially because I have no fewer than two CSA cabbages in the refrigerator as we speak…

  4. Eileen, it is fun to notice the patterns isn't it? I think having two cabbages in the fridge can only be good!

  5. Kalyn! This looks so awesome. YUM!

  6. Thanks Jenny! So glad you like it.

  7. Is the recipe similar to the cabbage with fish?

  8. Ina, yes it's a similar idea but this beef is cooked in a slow cooker.

  9. It says to add diced poblano in the recipe directions/description, but doesn't list it as an ingredient in the avocado salsa…?

  10. Bethany, I am SO sorry! I hope that didn't mess you up. I will edit right now; should be one poblano diced, added to the salsa.

  11. I made this the other day and it was fabulous! I took one shortcut that seemed to work fine – I bought the bagged, shredded coleslaw mix instead of chopping the cabbage. And fyi, the meat is even better the second day after the flavors meld. Sooooo good – another Kalyn winner.

  12. Thanks Heidi, using coleslaw mix is a great idea!

  13. This was so delicious. And super easy for a work night dinner. It all came together in about 15 minutes. My husband loved it.
    Thanks Kalyn!! This is going into rotation for the fall and winter.
    I shredded the beef right in the slow cooker using two forks. It was one less dish to wash!

  14. Christi, what a great idea! (Duh, why didn't I think of that?) So glad you liked it.

  15. I've made this & it is delicious the flavor combinations together…even my sons & husband loved it (none of them crazy about anything low-carb)…they'd rather have potatoes & pasta EVERY meal. Anybody tried this with pork??? Maybe kinda like carnitas?

  16. This is in the crock pot right now. Mmmmm! Smells sooo good, especially on this cold, rainy day.

  17. I made the slaw and used ground beef and it was amazing. I'm doing low carb and this is my new go-to-recipe for making bowls without rice. Thank you! I'm making the shredded beef in my slow cooker tonight. Thanks again 🙂

  18. I love this recipe! I usually make it with pork shoulder because we can pick that up pretty inexpensively. This is my go-to to feed a crowd, I've made it for my daughters teachers when they had a potluck, the Super Bowl (or the "big game") and I'm making it tonight as we're having 7 people for dinner. It's always a hit.

    I've enjoyed and shared your blog for years, keep up the excellent work!

  19. this recipe is wonderful! I stumbled across your blog because I am doing the whole 30, and I hosted Mother's Day dinner yesterday. I was looking for something to feed a crowd and not break my diet, and this recipe did not disappoint. My four year old niece who doesn't like spicy food ate her ENTIRE SERVING of beef! Many people had seconds, and lucky us, my husband and I will be polishing off the leftovers tonight. Can't wait to try more of your recipes!

  20. Hi there, I'm from Australia and diced green chiles isn't an ingredient that is readily available. What can I use as a substitute? Would tinned tomatoes be ok?

    • The green chiles add a spicy flavor, so if you have some type of fresh or tinned spicy chile that would be best. If the chiles you have available are very spicy, I would cut down the amount. I think drained tinned tomatoes would taste fine in this, but they won't replace the spicy flavor that makes it so good. Hope that helps!

  21. I am not sure how I have never come across this recipe before, but have you tried with any other cuts of beef that are maybe leaner? I know its well trimmed, but if I plug it into MFP, I think its still going to recognize as high fat (I count cals, fat, carbs, etc).

    Has anyone tried with pork?

  22. I cooked my meat 8 hours on low and it was hard as a brick. I spent 20$ on meat I had to throw away. Is there anything you suggest to keep that from happening?

    • Truthfully if you followed the recipe I can't imagine how that could happen with beef. Are you sure you didn't cook 8 hours on high? Does your slow cooker have a tight-fitting lid? I've never heard of meat being hard after cooking in the slow cooker all day; it should be falling apart tender. Sorry you had that experience.

  23. When you say – diced green chiles with juice… do you mean chilli or capsicum>? Are the hot?
    In Australia only the chilli is the hot one 🙂
    Thanks!

    • Hi Angela,
      The chopped green chiles sold in a small can here are usually Anaheim chiles. It's a mild chile that's only slightly spicy. If you can find any kind of slightly spicy green chile pepper that comes in a can it should work (chop them yourself if needed) or green chile salsa could be used (reduce the liquid if needed). Hope that helps.

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  27. My word, but these look delicious. I love the crunchy texture of the cabbage and the tender, fall-apart green chile beef. Thanks so much for sharing my Ropa Vieja recipe, too!

  28. Gosh this meal looks terrific! Fabulous flavors in every bite—love that it starts in the slow cooker, too!!!

  29. Lately, I’ve been converting many of my favorite slow cooker recipes to make in the Instant Pot. But last week, I went back to the slow cooker for a stew, and remembered how nice it was to have something cooking all day and filling the house with great aromas! Recipes like this are a good reminder not to abandon the slow cooking method, just because we have tools to speed up our cooking! I’m going to give this recipe a try.

  30. Made this today. Totally forgot to make the size of my crockpot smaller, but this still came out great. We are transitioning to clean eating meals in a couple weeks so this is a nice segway before cutting out fatty meats. Thank you for a great recipe! This will be made again for gatherings and such.

  31. Do you know how many carbs in each serving, it looks go good but i’m on keto.

    • I’m not able to provide nutritional information for the recipes for several reasons, including the additional time it takes, the difficulty in doing it accurately, and the sheer number of recipes on my site. If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information.

      I have over 2000 recipes on the site and spend 6-8 hours most days working on the blog. I just can’t edit over 2,000 recipes to add that info, and I know once I do it on one recipe people will expect to see it on every recipe, and I can’t possibly do that. Thanks for understanding!

  32. Oh boy. It’s in the oven now (I don’t like slow cooker meat). I thought 2 cans of green chilies looked like too much when I poured it on Even though it smelled good at first. My eyes are throat are now burning. Lord I hope my family will eat it. That was an expensive roast. I’m wondering if I should take it out and remove about half the chilies. It’s only been cooking an hour.

  33. OK, you can delete my comment about it being too much green chili. I cut off a small piece, and it tasted great…but I don’t know what to do about my eyes throat burning? LOL

  34. OK, so this was very good!!! This is being pinned to my Make Again board.

    I trimmed off every speck of fat and fascia (the thick, white membrane around the individual muscles) that I could get at with a super sharp filet knife, even the chunks of fat in the middle of the meat, but it was still greasy. (I make chuck roast all the time…can’t figure out why this one was so greasy.)

    But, no matter, the flavor was SO GOOD. I thought the 2 cans of chilies would be too much, but it was perfect.

    The slaw was really REALLY good, very fresh tasting with the lime juice. It was a perfect balance between the dark-flavored of the roast and the bright lime-flavored crunch of the slaw.

    I did not make the avocado salsa, but I’m sure that is great, too. I love avocados. My stomach just can’t handle all that richness in one meal any more (chuck roast, mayo, avocado). In my younger days, I would have been all over that.

    I want to try the salsa with some grilled chicken breast with those spices on it, and the slaw. I’m betting that will hit the spot. I bought the poblano pepper, so I will try to try it in the next week.

    Hubs ate it as a quesadilla and said it was quite good. I froze the rest in portions so I can eat them for lunches.

    The Beef Sriracha Cabbage bowls are a fall back of mine (I use 93% ground beef and it agrees with my weird stomach very well), and this was right up there with it. Thanks for the recipe.

    • I was on a plane (for 8 hours) while you were making this, so I wasn’t able to respond. But glad to hear it worked out after all. Not sure where you’re located, but I use mild green chiles (Anaheim chiles) when I make it. But glad it worked out for you.

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