Carrageenan 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 browned until deeply savory, then folded back into a tangle of wilted cabbage, tender carrots, and aromatics that have been bloomed in coconut oil with garlic, ginger, and turmeric. Coconut aminos and a splash of apple cider vinegar bring a subtle sweet-tangy depth, while bone broth helps everything come together into a light, glossy glaze that clings to every bite. For anyone navigating carrageenan concerns, the tricky part is usually sauces, broths, and dairy alternatives that sneak it in as a thickener or stabilizer. This recipe sidesteps all of that by relying entirely on whole, minimally processed ingredients — nothing here needs a thickener because the natural reduction does the work. Coconut aminos is a smart swap that adds umami without the additives found in many conventional soy sauces, and using a quality bone broth you trust keeps the ingredient list clean from start to finish. A scatter of fresh parsley over the top adds a little brightness right before serving, and honestly, the whole thing comes together in one pan with minimal cleanup.
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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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