Capsaicin Free Coconut Beef and Cabbage Skillet
This skillet is the kind of weeknight dinner that feels way more impressive than the effort it takes — savory ground beef, tender cabbage, and sweet carrots all coming together in a glossy, fragrant glaze. The base gets its depth from fresh ginger, garlic, and turmeric, which build a warm, earthy backbone without any heat, making it genuinely comfortable for anyone who needs to avoid capsaicin entirely. Coconut aminos and a splash of apple cider vinegar do the heavy lifting on flavor, delivering that satisfying salty-tangy balance you'd normally worry about losing when spicy seasonings are off the table. Cooking everything in coconut oil ties the whole dish together with a subtle richness that makes the vegetables taste almost buttery. The technique is straightforward — brown the beef, soften the aromatics, wilt the vegetables, then bring it all back together into a light glaze that clings to every bite. A handful of fresh parsley scattered over the top at the end adds a bright, clean finish that makes the whole bowl look as good as it tastes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!