Artificial Flavors Free Coconut Beef and Cabbage Skillet
This skillet is the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did. Ground beef gets browned until deeply savory, then folded back into a tangle of wilted cabbage, sweet carrots, and aromatics that have soaked up every bit of flavor in the pan. Coconut aminos bring that rich, umami depth you'd expect from a soy-based sauce, but without the additives and flavor enhancers that sneak into so many bottled condiments. A splash of apple cider vinegar and a hit of fresh ginger keep things bright and lively, while turmeric adds a warm, golden hue that makes the whole dish look stunning in the bowl. Everything here is a whole, recognizable ingredient — nothing mysterious on the label, nothing you'd need to Google. It comes together in one pan with a light glaze that clings to the vegetables beautifully, and a handful of fresh parsley on top makes it feel genuinely finished. Whether you're cooking for picky eaters or just trying to keep things clean and real, this one earns a permanent spot in the rotation.
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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
- 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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