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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

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)

Instructions

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.

    Notes

    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:

    Yield:

    6

    Serving Size:

    1

    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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      65 Comments on “Green Chile Shredded Beef Cabbage Bowl”

    1. Pingback: Recipe: 17 Tasty Low-Carb Meals Made In The Crock Pot | Food - Olip Life

    2. Pingback: Crock Pot Roast with Pumpkin - Will Cook For Smiles

    3. The only type of chilies I can find are in a jar that are pickled can i just chop some of those ul and add them?

      • I’m not sure if you will like the flavor as much with pickled chiles. Plus they are likely to be jalapenos, which are MUCH spicier than the mild green chiles I used. If you try it I’d use less, maybe not more than half as much. Green chile salsa would work too if you can find that.

    4. Thanks for featuring this recipe; it’s definitely a favorite of mine!

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    6. 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.

    7. 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

    8. 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.

    9. 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!

    10. 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.

    11. 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.

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

    13. 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!

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    17. 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.

    18. 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.

    19. 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?