Cinnamon Free Coconut Beef and Cabbage Skillet
This hearty skillet is a weeknight powerhouse — savory ground beef, tender cabbage, and sweet carrots all cooked down in a fragrant base of ginger, garlic, and turmeric. The coconut aminos add a deep, umami-rich saltiness while the apple cider vinegar brightens everything up, creating a light glaze that clings to every bite. So many warming, globally inspired dishes lean heavily on cinnamon as a background spice, which can make finding safe options genuinely tricky — but this one gets all its depth from ginger and turmeric instead, with zero compromise on flavor. Coconut oil ties the whole thing together, giving the beef a beautifully rich sear before the vegetables soak up all that rendered goodness. A splash of bone broth keeps the cabbage silky rather than dry, so the texture stays satisfying rather than soggy. It comes together in one pan, which means less cleanup and more time actually enjoying dinner. Finish it with a handful of fresh parsley and you've got a complete, colorful bowl that feels anything but restricted.
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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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