Low Sugar Coconut Beef and Cabbage Skillet
This skillet is the kind of weeknight dinner that feels indulgent but is actually built on nothing but whole, real ingredients. Ground beef gets browned until deeply savory, then reunited with a tangle of wilted cabbage, julienned carrots, and a fragrant base of garlic, ginger, and turmeric that makes the whole kitchen smell incredible. Coconut aminos bring that rich, umami depth you'd expect from a soy-based sauce, but without any of the sweeteners that sneak into so many bottled condiments — making this a genuinely clean option for anyone cutting out added sugar. A splash of apple cider vinegar and bone broth round out the braising liquid, reducing down to a light glaze that coats every bite. The fat from the beef and coconut oil carries all those warm spices beautifully, so nothing tastes flat or like it's missing something. Scatter some fresh parsley over the top and you've got a bowl that's hearty, bright, and completely satisfying without a single gram of added sweetener in sight.
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Learn more →Ingredients
4 servings
- 1 lb ground beef (80/20)
- 2 tbsp coconut oil, divided
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- ½ tsp ground turmeric
- ½ small head green cabbage (about 4 cups), cored and thinly shredded
- 2 medium carrots, peeled and julienned or coarsely grated
- 2 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 1 tbsp apple cider vinegar
- ¼ cup bone broth
- 1 tsp salt, plus more to taste
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat 1 tbsp of the coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add the ground beef in a single layer and cook, breaking it apart with a wooden spoon, until browned throughout with no pink remaining and an instant-read thermometer reads 160°F (71°C), about 7–8 minutes. Transfer the beef to a plate, leaving any rendered fat in the pan.
- 2
Reduce the heat to medium and add the remaining 1 tbsp coconut oil to the skillet. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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