Artificial Food Coloring 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 beautifully browned, then tossed back into a pan full of wilted cabbage, sweet carrots, and a savory glaze built from coconut aminos, apple cider vinegar, and bone broth. The combination of fresh ginger, garlic, and turmeric gives the whole dish a warm, aromatic depth that feels anything but boring. Every ingredient here is whole and straightforward, which means you can skip the label-reading anxiety that comes with bottled sauces and seasoning packets — the kind of products that often sneak in synthetic dyes you never asked for. Coconut aminos does a lot of the heavy lifting flavor-wise, delivering that savory, slightly sweet umami note without any of the additives hiding in conventional soy sauce or stir-fry sauces. A scatter of fresh parsley at the end brightens everything up and keeps the whole bowl feeling light despite how satisfying it is. It's a genuinely clean, colorful meal that comes together in one pan and leaves almost nothing to clean up.
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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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