Chicken Free Coconut Beef and Cabbage Skillet
This skillet is a weeknight powerhouse — savory, a little sweet, and deeply satisfying in a way that feels far more complex than the ingredient list suggests. Ground beef gets browned until deeply caramelized, then reunited with a tangle of wilted cabbage and julienned carrots that soak up every bit of that glossy, gingery pan sauce. Coconut aminos bring a mellow umami depth, while fresh ginger and turmeric add warmth and a subtle earthiness that makes the whole dish feel alive. A splash of apple cider vinegar cuts through the richness just enough to keep things bright and balanced. The whole thing comes together in one pan, which means less cleanup and more time actually enjoying dinner. Scatter some fresh parsley over the top before serving and you've got a bowl that looks as good as it tastes.
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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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