Green Chile Beef Cabbage Bowl – FBD

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Green Chile Beef Cabbage Bowl is a tasty dinner idea, and you can make the slightly-spicy beef in the slow cooker or the Instant Pot! And family members who aren’t cabbage fans can eat the spicy green chile shredded beef inside tortillas if they prefer.


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This Green Chile Beef Cabbage Bowl is a tasty dinner idea that I’d enjoy any time of year. But March is the month when cabbage goes on sale, so it seems like the perfect time to make this tasty cabbage bowl meal. And if you look in the Cabbage Archives on Kalyn’s Kitchen, it’s not hard to see that I’m a huge cabbage fan!


I first made the green chile beef for this recipe in the slow cooker. But now the recipe has instructions for the Instant Pot as well, because this slightly-spicy beef with green chiles can easily be made using the Instant Pot if you add a bit more liquid.


I really loved these bowls with slightly-spicy beef flavored with green chiles, cabbage, and a tasty avocado topping! And I guess the salsa could be optional if you want slightly fewer carbs, but I would never skip it myself; for me the tasty avocado salsa really makes this Green Chile Beef Cabbage Bowl an absolute wow!



What ingredients do you need for this recipe?


(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)



How low in carbs is the Green Chile Beef Cabbage Bowl?


This tasty cabbage bowl meal topped with green chile beef and avocado salsa has only about 8.6 net carbs per serving and a whopping 59 grams of protein!


What green chiles do I use for the Green Chile Beef?


When you buy canned diced green chiles (affiliate link) in the U.S. they will most likely be Anaheim chiles, a type of slightly spicy green chile pepper that originated in New Mexico but is now grown in Anaheim, California. This is a versatile chile that’s commonly used in  soups, stews, queso, enchiladas, and other Mexican dishes.


How spicy is the green chile beef?


In this cabbage bowl meal I thought the beef was just spicy enough to be interesting. If you’re cooking for kids, you could use a slightly smaller amount of diced green chiles when you cook the beef, and maybe save the Green Tabasco Sauce to be added at the table.


Would you make green chile beef in the Instant Pot or Slow Cooker?


You can use either a 6 Quart Instant Pot (affiliate link) or a Crock-Pot 3-1/2-Quart Slow Cooker (affiliate link) for making the flavorful beef for this cabbage bowl recipe.


How could you eat the green chile beef if you’re not a cabbage fan?


The tasty green chile beef used in these cabbage bowls could be served in low-carb tortillas or over cauliflower rice for people who aren’t cabbage fans.


Want more ideas for tasty bowl meals?


Check out my collection of Amazing Low-Carb Bowl Meals for more dinners that are served in a bowl!


Green Chile Beef Cabbage Bowl process shots collageGreen Chile Beef Cabbage Bowl process shots collage


How to make Green Chile Beef Cabbage Bowl:


(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)



  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 (affiliate link); see the recipe below for those instructions.

  7. Cook on high for 3-4 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 shredded meat in the slow cooker to retain the juice while you prepare the cabbage slaw and salsa. Use a Mandoline Slicer with a 1.5 mm blade to thinly slice the cabbage, or cut it by hand if you prefer. Toss the cabbage and green onions with the mayo-lime dressing, which includes Green Tabasco Sauce. For the salsa, mix avocado and diced poblano pepper with lime, olive oil, and chopped cilantro. Layer the cabbage slaw, green chile beef, and avocado salsa in individual bowls and serve the Green Chile Beef Cabbage Bowls hot. To decrease the liquid content, you can use the simmer or saute setting on the pressure cooker if you anticipate having too much. Then, follow the steps to assemble the bowls as previously described. This recipe was developed by Kalyn.

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