Celery 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 and julienned carrots that have soaked up a glossy, lightly tangy glaze built from coconut aminos, apple cider vinegar, and bone broth. The coconut oil adds a subtle richness, while fresh ginger and turmeric give the whole thing a warm, aromatic backbone that makes every bite feel a little more interesting than your average skillet meal. Because the ingredient list is built around whole, straightforward foods, there's no need to scan labels for hidden celery seed, celery salt, or celery extract — all of which sneak into spice blends and broths more often than you'd expect. Everything comes together in one pan, which means less cleanup and more time actually enjoying dinner. A handful of fresh parsley scattered over the top at the end brightens the whole dish and makes it look genuinely beautiful in the bowl.
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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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