Slow Cooker Green Chile Shredded Beef Cabbage Bowl with Avocado Salsa
Slightly Modified from Kaylen’s Kitchen
**Avocado salsa as a separate recipe because avocado is a fat serving and you add no fat with beef.
Makes 5 servings
Per serving
1 Lean protein
3 vegetables
2 ¼ condiments
Ingredients for Slow Cooker Beef:
2 1/4lb. 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)
10 sprays pan spray
2 cans (4 oz. can) diced green chilies with juice
Ingredients for Cabbage Slaw and Dressing:
3 cups green cabbage
3 cups red cabbage
1/2 cup thinly sliced green onion
6 T low fat plain greek yogurt
1 packet Splenda or Stevia to cut the taste of the yogurt
4 tsp. fresh squeezed lime juice (I use my fresh-frozen lime juice)
2 tsp. (or more) Green Tabasco Sauce
Makes 8 servings
Per serving
1 fat serving
¼ condiment
Ingredients for the Avocado Salsa:
2 large avocados, diced – 8 ounces total weight
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 undesirable 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. Finely chop the cilantro (or green onion) and add it to the avocado. Drizzle in the olive oil and gently toss again.
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