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

When I look back in the monthly archives on Kalyn’s Kitchen, it’s interesting to see that the things I’m cooking at certain times of the year have a definite pattern.  For example, I obviously like to hold on to summer as long as I can, so every September I have Zucchini Recipes and Tomato Salads posted long after many bloggers have moved on to soups and pumpkin.I’m sure there will still be more zucchini and tomato recipes coming this year, but I hope I can get a little credit for this Slow Cooker Green Chile Shredded Beef Cabbage Bowl with Avocado Salsa as a wonderfully season-spanning dish as we move from summer to fall.  The recipe has a layer of crunchy spicy slaw and some avocado salsa for summer, topped by spicy green chile beef that cooks in the slow cooker for fall.

I really loved this dish which 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 if you’d prefer to make the beef in an Instant Pot or pressure cooker, use my recipe for Pressure Cooker Low-Carb Flank Steak Tacos with Spicy Mexican Slaw.

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

I started with a 3 pounds chuck roast, trimmed until it was just over 2 pounds of 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.

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.

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

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

Slow Cooker Green Chile Shredded Beef Cabbage Bowl with Avocado Salsa
(Makes about 6 servings; recipe created by Kalyn.)

Equipment
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.

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

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)

Instructions:
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.) (It may already be in strips when you’re through trimming, but aim for same-size strips.)  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.)

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.

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.

Peel and cut up the avocado, place in a bowl, and toss with the lime juice.  (Elise and Dara both have tips for cutting up avocado if you’re not that experienced doing it.)  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.

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.

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.

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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 Recipes by 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 Calorie Count, 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.

More Slow Cooker Beef You Might Enjoy:
Slow Cooker Beef Recipes Photo Index Page ~ Slow Cooker from Scratch

Slow Cooker Hungarian Pot Roast with Sour Cream-Paprika Gravy ~ Kalyn’s Kitchen

Slow Cooker Madras Beef Curry ~ I Breathe I’m Hungry

Slow Cooker Shredded Beef Tacos with Spicy Slaw and Avocado ~ Kalyn’s Kitchen

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

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36 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.

  24. Pingback: 101 Instant Pot Beef Recipes ⋆ Recipe This

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