Barley Free Coconut Beef and Cabbage Skillet
This skillet is the kind of weeknight dinner that looks and tastes far more impressive than the effort it actually takes. Ground beef gets browned until deeply savory, then tossed back into a pan full of wilted cabbage, tender carrots, and a glossy, fragrant glaze built from coconut aminos, apple cider vinegar, and bone broth. Fresh ginger and turmeric give the whole thing a warm, slightly earthy backbone that makes every bite feel intentional. Coconut aminos do the heavy lifting here in place of conventional soy-based sauces, which can sometimes sneak in grain-derived additives — so the flavor is rich and umami-forward without any of that concern. Everything comes together in one pan, which means less cleanup and more time actually enjoying dinner. A scatter of fresh parsley at the end adds a little brightness that pulls the whole dish together beautifully.
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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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