On Camila Cooks I chase crunch and comfort. This coleslaw recipe rides both. We chop a heap of cabbage for a bright cabbage coleslaw recipe that still eats hearty. I keep it weeknight light with a coleslaw recipe healthy vibe, then I riff like a homemade coleslaw recipe that your aunt swears is the best coleslaw recipe. Need speed I got you with a quick coleslaw recipe that loves a backyard table and a summer coleslaw recipe mood.
Table of Contents
- 1) Key Takeaways
- 2) Easy Cowboy Cabbage Slaw Recipe
- 3) Ingredients for Cowboy Cabbage Slaw
- 4) How to Make Cowboy Cabbage Slaw
- 5) Tips for Making Cowboy Cabbage Slaw
- 6) Making Cowboy Cabbage Slaw Ahead of Time
- 7) Storing Leftover Cowboy Cabbage Slaw
- 8) Try these Main Course next
- 9) Cowboy Cabbage Slaw
- 10) Nutrition
1) Key Takeaways
I wrote this with a cook in mind. You want clear steps. You want big crunch. You want flavor that lingers in a good way. Cowboy Cabbage Slaw gives you all that and a little fun. It feels like a cookout in a skillet, then it eats like a cozy bowl. I keep the tone calm and the method simple, so you can nail it tonight.
We work with cabbage, ground beef, tomatoes, chiles, and a shower of chips for crunch. Heat meets fresh. The cabbage stays tender with a bit of bite. The beef brings savory notes that cling to the shreds. A quick stir at the end brings gentle cream and tang. You can make it once and then riff with ease.
This plays nice with a backyard grill or a busy weeknight. It sets up fast, cooks fast, and feeds a crowd without stress. It sits on the table and invites seconds. If you like a coleslaw recipe with spirit, you will love this skillet version. If you crave speed, the quick coleslaw recipe vibe will make you smile.
2) Easy Cowboy Cabbage Slaw Recipe
On Camila Cooks I chase crunch and comfort in the same bowl. This coleslaw recipe leans into both, and yes, this coleslaw recipe knows how to behave on a busy night. I wrote it for real kitchens with real piles of dishes and one clean skillet waiting for action. You chop, you stir, you crunch through a warm tangle of cabbage and beef. I swear the smell alone could gather neighbors.
We keep the list short. We cook the beef until browned and a little crisp on the edges. We soften onion and bell pepper until sweet. We stir in spices that wake up the pan. The cabbage goes in last so it stays bright and tender. At the end we add a light touch of creamy tang, a trick that brings the slaw feeling without a heavy coat.
I am Camila, and I write here at Camila Cooks. I like food that hits with crunch and warmth at the same time. This dish does that with a big grin. It tastes like a backyard feast, works like a weeknight saver, and cleans up quick. Call it the best coleslaw recipe you can cook in one pan, and I will not argue.
3) Ingredients for Cowboy Cabbage Slaw
Green cabbage I slice it thin for fast cook time and clean crunch. The shreds drink flavor and hold it. Use a fresh head with tight leaves. If you see dry edges, shave them off and you are fine.
Olive oil A small splash helps the beef brown and the cabbage shine. Choose a mild oil so the spices lead.
Ground beef I use lean so the pan stays tidy. The meat browns well and gives a deep base. You can swap in beans for a meat free take and still keep body.
Onion Dice it small. It softens fast and brings a sweet base note. The small size keeps the texture even in each bite.
Green bell pepper I like the fresh, grassy lift. It softens and blends but still stays bright. Red or yellow works if that is what you have.
Garlic Two cloves feel right here. They bloom in the hot pan and push the flavor forward without stealing the show.
Chili powder This gives warmth and color. Pick a blend you trust. A little goes a long way.
Cumin Earthy and cozy. It makes the beef taste round and full. I add a light measure so it does not take over.
Smoked paprika A hint of smoke makes the skillet smell like the backyard. It pairs well with the chips that go on top.
Kosher salt It pulls moisture, seasons each layer, and makes the cabbage come alive. Taste and adjust near the end.
Diced tomatoes Drain them so the pan does not flood. The low moisture keeps the texture just right and the flavor sharp.
Shredded cheese Cheddar or pepper jack both work. The melt ties the dish together and gives a little stretch.
Corn chips Lightly crushed and added on top. They bring big crunch and a toasty note that fits the warm slaw.
Diced green chiles Mild heat, bright tang. They sit well with cabbage and keep each fork lively.
Apple cider vinegar A small splash at the end wakes up the whole pan and nods to a vinegar slaw vibe.
Mayonnaise or Greek yogurt Just a spoon to add cream and body. It pulls the slaw idea into the skillet without a heavy feel.
Black pepper Fresh ground gives a clean bite that lifts the warm spices. Sprinkle and taste.
Fresh cilantro A green finish. It adds a cool edge against the warm pan and sharp spices.
4) How to Make Cowboy Cabbage Slaw
Step one Warm a large skillet over medium heat. Add oil then beef. Cook and break up the meat until browned. Spoon off extra fat if you see a pool. You want a light gloss on the pan.
Step two Stir in onion, bell pepper, and garlic. Cook until soft and sweet. Scrape the fond with your spoon so the flavor moves into the mix.
Step three Shake in chili powder, cumin, smoked paprika, and salt. Stir until the beef smells toasty and the color deepens. This base makes a homemade coleslaw recipe energy in a warm way.
Step four Fold in drained tomatoes and green chiles. Let the juices cook down until thick. You want a saucy glaze, not a soup.
Step five Add the sliced cabbage. Toss until it softens and turns tender with a slight bite. Keep it moving so every shred meets heat and seasoning.
Step six Turn off the heat. Stir in vinegar and a spoon of mayonnaise or yogurt. Taste and add pepper and a pinch of salt. The skillet now reads like a cabbage coleslaw recipe with cozy warmth.
Step seven Sprinkle cheese over the top. Let it melt from the residual heat. Shower the pan with crushed chips and cilantro. Serve right away and enjoy.
5) Tips for Making Cowboy Cabbage Slaw
Brown the beef well. Color builds flavor, and that flavor grabs the cabbage. If the pan looks dry, add a tiny splash of oil. If the pan looks greasy, spoon a bit out. Aim for balance so the slaw stays bright.
Slice the cabbage thin. Thin shreds cook fast and stay tender. If you prefer more bite, pull the pan a minute early. The carryover heat will finish the job and keep the crunch.
Hold the chips for the table. They keep their crisp best when you add them right before you eat. That crackle makes each fork feel fresh. If you love heat, pass hot sauce and let folks splash as they like. This can read like a coleslaw recipe healthy choice when you use yogurt and lean beef.
6) Making Cowboy Cabbage Slaw Ahead of Time
This dish works well for prep. Cook the base with beef, vegetables, spices, and tomatoes. Cool it, then store it in a tight container. Keep the sliced cabbage in a second container so it stays crisp until the cook day.
When you plan to serve, warm the base in the skillet and fold in the cabbage. It softens fast and tastes fresh. Add the small spoon of creamy tang off the heat. The texture stays lively and the taste stays bright.
Hold cheese and chips for the very end. They bring the stretch and the snap. For a sunny picnic mood, say summer coleslaw recipe, pack the base warm and finish on site. The table will go quiet for a minute, then folks will ask for your secrets.
7) Storing Leftover Cowboy Cabbage Slaw
Store leftovers in an airtight container. The mix keeps well for three to four days in the fridge. Reheat in a skillet over medium heat so the cabbage wakes up. A small splash of water in the pan helps steam it back to tender.
Add fresh chips at serving time for crunch. If the slaw looks tight, stir in a small spoon of yogurt or a drizzle of vinegar. Taste and add a pinch of salt to bring the flavor back to the front.
This friendly dish freezes in a pinch, though the cabbage softens more after a thaw. I save freezer space for the base only, then add new cabbage later. That trick keeps the bite and preserves the spirit of a quick coleslaw recipe.
8) Try these Main Course next
9) Cowboy Cabbage Slaw
Cowboy Cabbage Slaw coleslaw recipe with Crunchy Chips
Ingredients
- 1 medium green cabbage, cored and thinly sliced
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 14 ounce can diced tomatoes, drained
- 1 cup shredded cheddar or pepper jack
- 2 cups corn chips, lightly crushed
- 1 4 ounce can diced green chiles, drained
- 1 tablespoon apple cider vinegar
- 1 tablespoon mayonnaise or Greek yogurt
- Black pepper to taste
- Fresh cilantro for garnish
Instructions
- Warm a large skillet over medium heat. Add the oil and the beef. Cook until browned. Scoop off extra fat if needed.
- Stir in the onion, bell pepper, and garlic. Cook until soft.
- Season with chili powder, cumin, paprika, and salt. Stir until the beef smells toasty.
- Fold in the tomatoes and green chiles. Let the juices cook down.
- Add the cabbage. Toss until it softens and turns tender with a little bite.
- Turn off the heat. Stir in vinegar and the mayonnaise or yogurt. Taste and add pepper.
- Top with cheese. Let the heat melt it. Shower with corn chips for crunch.
- Finish with cilantro. Serve hot, warm, or at room temp. We eat it straight from the pan. No shame.
10) Nutrition
A typical serving lands around the size of a full cup. Expect ample protein from the beef and a steady boost of fiber from the cabbage. The mix brings a nice balance of carbs and fat, so it feels filling without a heavy crash. If you swap yogurt for mayonnaise you shave a bit of fat and keep a cool tang.
The sodium reads moderate if you season with care and pick low sodium tomatoes. Cheese adds richness and a bit of salt, so taste before you shake in more. If you crave more heat, pick a spicy jack and you get flavor plus a mild kick with no extra salt.
For folks who track, a ballpark read per cup looks like this. Calories near the middle three hundreds, protein in the high teens, fat in the low twenties, carbs in the mid twenties, fiber near four, and sugar low. That mix feels friendly to weeknights and helps the homemade coleslaw recipe idea fit into a steady routine on Camila Cooks with me, Camila.
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