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July 26, 2017


Recipe and Image Courtesy of “ Kalyn’s Kitchen ”. converted to VitaClay version for VM7900, VF7700 or VM7800 series.

Try this flavor packed Green Chile Shredded Beef Cabbage Bowl with Avocado Salsa recipe! This recipe is low carb, paleo, keto, low-glycemic, gluten-free friendly!

6 servings


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)

8 oz. 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

2 tsp. To taste 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)


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 .) (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 your VitaClay slow cooker and pour in the diced green chiles and juice.  Cook on high for 2 hours, or until the beef shreds apart easily. When the beef is done, use a large slotted spoon to remove it to a cutting board, leaving the liquid in the VitaClay 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. Chop the green onions.  Whisk together the mayo, lime juice, and Green Tabasco sauce to make the dressing.  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.

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