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.
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.
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.
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.
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.
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.)
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)
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.
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.</>
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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