Emulsifier Free Coconut Beef and Cabbage Skillet
This skillet is the kind of weeknight dinner that looks and smells far more impressive than the effort it takes to pull together. Ground beef gets browned until deeply savory, then folded back into a tangle of wilted cabbage, julienned carrots, and aromatics that have been coaxed into something genuinely fragrant with garlic, ginger, and turmeric. Coconut aminos and a splash of apple cider vinegar bring a subtle sweet-tangy depth, while bone broth helps everything reduce into a light glaze that clings to every bite. For anyone navigating emulsifier-free eating, one of the trickiest parts is finding sauces and condiments that don't sneak in additives — coconut aminos sidesteps that problem entirely, making it a reliable swap for conventional soy sauce. Every ingredient here is whole and straightforward: coconut oil for cooking, fresh vegetables, and pantry staples with nothing processed hiding in the list. The result is a clean, satisfying one-pan meal that doesn't feel like a compromise in the slightest. Finish it with a handful of fresh parsley and it's ready to go straight from skillet to 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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