Black Pepper Free Coconut Beef and Cabbage Skillet
This hearty one-pan meal brings together ground beef, shredded cabbage, and julienned carrots in a savory, aromatic base that feels both nourishing and deeply satisfying. Coconut aminos and a splash of apple cider vinegar give it a bright, umami-forward glaze, while fresh ginger and turmeric add warmth and color without any heat from black pepper. For anyone navigating a pepper-free lifestyle — whether due to sensitivity, intolerance, or a strict elimination protocol — finding bold, flavorful weeknight dinners can feel like a real challenge, and this skillet genuinely delivers. The fat from the beef and the coconut oil work together to carry all those aromatics beautifully, so nothing tastes flat or like it's missing something. Bone broth adds a subtle richness that ties the whole dish together as it reduces into a light glaze coating every strand of cabbage and carrot. It comes together in a single skillet with straightforward steps, making cleanup easy and the whole process approachable even on a busy evening. A scatter of fresh parsley at the end lifts everything with a little color and freshness right before serving.
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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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