Cashew Free Coconut Beef and Cabbage Skillet
This one-pan dinner is the kind of weeknight meal that looks and tastes like you put in way more effort than you actually did. Ground beef gets browned until deeply savory, then reunited with a skillet full of wilted cabbage, tender carrots, and a glossy, fragrant sauce built from coconut aminos, apple cider vinegar, and bone broth. Fresh ginger and turmeric do the heavy lifting on flavor, giving the whole dish a warm, slightly earthy depth that feels anything but boring. The coconut aminos bring that umami richness you want without any soy, and since every ingredient here is straightforward and whole, there's no need to scan labels for hidden tree nuts or shared-facility warnings. It all comes together in a single skillet, which means less cleanup and more time actually enjoying dinner. A handful of fresh parsley scattered on top at the end adds a bright, herby finish that pulls everything together beautifully.
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Learn more āIngredients
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
- Ā½ tsp ground turmeric
- Ā½ 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
- Ā¼ 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 160Ā°F (71Ā°C), about 7ā8 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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