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.)
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.)
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.
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 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 (see notes, or use 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 (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:
- 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.)
- 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 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. 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.
INSTANT POT / PRESSURE COOKER DIRECTIONS:
- 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.
- Brown meat as above, or brown in the Instant Pot or pressure cooker.
- 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.
- Lock the lid, set to MANUAL, HIGH PRESSURE, and set time for 45 minutes.
- When the time is finished, use NATURAL RELEASE for 15 minutes, then use quick release method to release the rest of the pressure.
- Make cabbage slaw, dressing, and avocado salsa as above to finish the recipe.
- 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.)
- Assemble bowls as above.