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Kalyn's Kitchen

Green Chile Shredded Beef Cabbage Bowl

I love these Green Chile Shredded Beef Cabbage Bowls and you can make the green chile beef in the slow cooker or the Instant Pot! Family members who aren’t cabbage fans can eat the spicy beef inside low-carb tortillas if they prefer.

PIN Green Chile Shredded Beef Cabbage Bowl to make it later!

Green Chile Shredded Beef Cabbage Bowl title photo

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  low-carb Green Chile Shredded Beef Cabbage Bowl.

I first made the beef for this recipe in the slow cooker, so that’s the method you’ll see in these photos. But I’m updating the recipe with instructions for the Instant Pot as well, because the green chile shredded beef can easily be made using the Instant Pot 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

I really loved these bowls with green chile beef and cabbage, and I thought the beef was just spicy enough to be interesting. The shredded beef is also something that could be served in low-carb tortillas or over cauliflower rice for people who aren’t cabbage fans. The recipe does have some carbs, but remember the nutritional information is for the complete meal. And I guess the avocado salsa is optional if you want slightly less carbs, but I would never skip it myself; the tasty avocado salsa really makes this a wow!

Green Chile Shredded Beef Cabbage Bowl process shots collage

How to Make Green Chile Shredded Beef Cabbage Bowl:

(Scroll down for complete printable recipe including nutritional information.)

  1. I started with a 3 pound chuck roast, then trimmed the fat until it was just over 2 pounds of lean meat. 
  2. Rub the pieces of meat with Kalyn’s Taco Seasoning (or your favorite Southwestern spice blend.) 
  3. 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.)
  4. Put the meat into a small slow cooker with 2 cans diced green chiles and the juice.
  5. I used my Crock-Pot 3-1/2-Quart Slow Cooker (affliate link) for this recipe.  It could be a little smaller but I wouldn’t use a bigger one unless you double the recipe.
  6. You can also make this in the Instant Pot (affliate link); see the recipe below for those instructions.
  7. Cook on high for 3-5 hours, or until the beef shreds apart easily. (You’ll be surprised how much liquid there is.)
  8. Use a slotted spoon to remove the meat from the slow cooker and shred apart. (Keep the juice in the slow cooker.)
  9. 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.
  10. We used a Mandoline Slicer (affliate link) with the 1.5 mm  blade to make really thinly sliced cabbage, but you can also cut it by hand.
  11. Toss the green cabbage, red cabbage, and green onions with the mayo-lime dressing that includes Green Tabasco Sauce (affiliate link).
  12. To make the salsa, toss avocado and diced poblano pepper with lime, olive oil, and chopped cilantro.
  13. Layer cabbage slaw, green chile beef, and avocado salsa into individual bowls and serve.

Green Chile Shredded Beef Cabbage Bowl second photo

More Slow Cooker / Pressure Cooker Beef Recipes:

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

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)

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

Yield 6 servings
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes

Spicy shredded beef with green chiles is cooked in the slow cooker or Instant Pot and served over cabbage slaw for a delicious cabbage bowl meal.


Ingredients for Slow Cooker Beef:

  • about 3 lb. beef chuck roast (see notes)
  • 1 T  Kalyn’s Taco Seasoning (see notes, or use your favorite Southwestern spice blend)
  • 2 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
  • 4 tsp. fresh squeezed lime juice (see notes)
  • 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)


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.)
  2. 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.)
  3. Put the strips of browned beef in the slow cooker and pour in the diced green chiles and juice from the cans. 
  4. 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.) 
  5. 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.
  6. Cut the cabbage into very thin strips. We used a Mandoline Slicer (affiliate link) with the 1.5 mm  blade to make really thin slices, but you can also cut it by hand.) Slice the green onions. 
  7. Whisk together the mayo, lime juice, and Green Tabasco Sauce (affiliate link) 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.
  8. 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.
  9. 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.
  10. 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.


    Start with a chuck roast that's close to 3 pounds, then trim fat and any unwanted parts. I use Kalyn’s Taco Seasoning for this recipe. Be sure to choose a brand without sugar if you're using purchased taco seasoning. I use my fresh-frozen lime juice.

    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.

    Nutrition Information:



    Serving Size:


    Amount Per Serving: Calories: 825Total Fat: 59gSaturated Fat: 18gUnsaturated Fat: 37gCholesterol: 194mgSodium: 451mgCarbohydrates: 16.6gFiber: 7gSugar: 9gProtein: 59g

    Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

    I'd love to see your pictures if you make this recipe. Share on social media with the hashtag #kalynskitchen so I can see how it turned out for you!

    Low-Carb Green Chile Shredded Beef Cabbage Bowl thumbnail

    Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
    This Low-Carb Green Chile Shredded Beef Cabbage Bowl 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.

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    Use Bowl Meals to 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.

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      65 Comments on “Green Chile Shredded Beef Cabbage Bowl”

    1. 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!

    2. 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!

    3. 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!

    4. 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 🙂

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

    6. 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?

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

    8. 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!

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

    10. 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.

    11. 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.

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

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

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

    15. Thanks Jenny! So glad you like it.

    16. Kalyn! This looks so awesome. YUM!

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

    18. 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…

    19. 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!

    20. 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.