Tuesday, August 26, 2014

Slow Cooker Green Chile Shredded Beef Cabbage Bowl with Avocado Salsa (Low-Carb, Gluten-Free)

Slow Cooker Green Chile Shredded Beef Cabbage Bowl with Avocado Salsa found on KalynsKitchen.com
I love all the flavors in this Slow Cooker Green Chile Shredded Beef Cabbage Bowl with Avocado Salsa.

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.

Slow Cooker Green Chile Shredded Beef Cabbage Bowl with Avocado Salsa found on KalynsKitchen.com
I started with a chuck roast that was nearly 3 pounds, and by the time I trimmed away the fat and other unwanted parts it was just over 2 pounds of meat. (I save all those scraps to make homemade beef stock.)

Slow Cooker Green Chile Shredded Beef Cabbage Bowl with Avocado Salsa found on KalynsKitchen.com
Rub the pieces of meat with Kalyn's Taco Seasoning (or your favorite Southwestern spice blend)

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

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

Slow Cooker Green Chile Shredded Beef Cabbage Bowl with Avocado Salsa found on KalynsKitchen.com
Use a slotted spoon to remove the meat from the slow cooker and shred apart.  (Keep the juice in the slow cooker.)

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

Slow Cooker Green Chile Shredded Beef Cabbage Bowl with Avocado Salsa found on KalynsKitchen.com
Toss the green cabbage, red cabbage, and green onions with the mayo-lime-Green Tabasco dressing.
 
Slow Cooker Green Chile Shredded Beef Cabbage Bowl with Avocado Salsa found on KalynsKitchen.com
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.  And as you can see, I served it with the bottle of Green Tabasco for those who wanted a little more heat.  Enjoy!


Slow Cooker Green Chile Shredded Beef Cabbage Bowl with Avocado Salsa found on KalynsKitchen.com
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 undesireable parts from the chuck roast and cut into thick strips.  (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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South Beach Suggestions:
This recipe is made with all low-glycemic ingredients and would be approved for any phase of the  South Beach Diet.  Light mayo is recommended for South Beach.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Slow Cooker Beef You Might Enjoy:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Slow Cooker Coconut Curry Beef ~ A Farmgirl's Dabbles
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
CrockPot Korean Beef Tacos with Cucumber Slaw ~ Confections of a Foodie Bride
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

Blogger Disclosure:
Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!
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14 comments:

  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.

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  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!

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  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...

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

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  5. Kalyn! This looks so awesome. YUM!

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  6. Thanks Jenny! So glad you like it.

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

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

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

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  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.

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  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.

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

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  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!

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

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