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Koolhead BBQ Beef Tacos

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.

Makes 8

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!