Chestnut Free Coconut Beef and Cabbage Skillet
This one-pan dinner is the kind of weeknight meal that looks and tastes far more impressive than the effort it takes to pull together. Ground beef gets browned until deeply savory, then reunited with a tangle of wilted cabbage, sweet carrots, and aromatics that have soaked up ginger, garlic, and turmeric. Coconut aminos bring a gentle umami depth without any soy, and a splash of apple cider vinegar keeps everything bright and balanced. The bone broth reduces down into a light glaze that clings to every shred of vegetable and every crumble of beef — it's the kind of sauce that makes you want to scrape the pan clean. For anyone navigating tree nut restrictions, this dish is naturally worry-free from start to finish. Every ingredient here is straightforward and easy to verify, so there's no need to scrutinize labels or second-guess what's hiding in a sauce packet. The coconut oil and coconut aminos are the only coconut-derived ingredients, and neither carries the cross-contact concerns that can come with packaged seasonings or pre-made stir-fry blends. Finish it with a handful of fresh parsley and dinner is on the table with minimal cleanup and maximum satisfaction.
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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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