Brazil Nut Free Coconut Beef and Cabbage Skillet
This one-pan dinner is deeply savory, a little sweet, and packed with tender cabbage, carrots, and well-seasoned ground beef that all come together in a glossy, aromatic glaze. Coconut oil and coconut aminos do a lot of the heavy lifting here, lending a subtle richness without any soy or complicated pantry additions. Fresh ginger, garlic, and turmeric build a warm, fragrant base that makes the whole kitchen smell incredible while the vegetables soften just enough to keep a satisfying bite. The apple cider vinegar adds a bright lift that keeps the dish from feeling heavy, balancing the richness of the beef beautifully. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects — every ingredient is straightforward, with no hidden blends or mixed-nut oils to second-guess. It comes together in a single skillet, which means less cleanup and more time actually enjoying dinner. Finish it with a handful of fresh parsley for a pop of color and you have a complete, nourishing bowl that feels like real comfort food.
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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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