The beef eaters in your crowd will love these! These feature a double dose of cabbage with the taco “shell” leaves, and also in the relish, the perfect topping for the rich barbecued beef.
16 Koolhead cabbage leaves, cut into taco shell size
2 lb. chuck roast
16 ounces of your favorite thick BBQ sauce
2 15-ounce cans black beans, drained (reserve ¼ cup juice)
4 tablespoons taco seasoning
2 tablespoons stone ground mustard
2 cups shredded cheddar cheese
1 bunch diced green onions
Relish: (combine all ingredients and let sit for at least one hour)
2 cups finely diced cabbage
1 16-ounce can crushed pineapple, drained
1 cup diced celery
1 cup diced green pepper
1 red jalapeno, thinly sliced
2 tablespoons mustard seeds
¼ cup chopped cilantro.
zest and juice of 1 orange
2 tablespoons honey
With the cabbage sitting on its end, trim the edges leaving a pile square, ready to use leaves. Double the leaves making 8 “shells.”
Cook the roast with BBQ sauce in a crock pot. When done, remove any fat and shred the beef.
With a fork, mash drained beans and reserved juice with seasoning and mustard. Spread bean mixture down center of each “shell.” Spoon beef over beans. Scatter with cheese and onions. Top with relish!