Fructose Free Coconut Beef and Cabbage Skillet
This hearty skillet is a satisfying one-pan meal built around ground beef, shredded cabbage, and carrots, all brought together with warming ginger, turmeric, and a splash of coconut aminos. The flavor is rich and deeply savory without relying on any high-fructose sauces or sweeteners that can sneak into stir-fry-style dishes. Coconut aminos steps in as a soy sauce alternative that keeps things clean, and the apple cider vinegar adds just enough brightness to balance the richness of the beef and coconut oil. The bone broth pulls everything into a light, glossy glaze that coats every strand of cabbage and carrot beautifully. It comes together in a single skillet with straightforward steps, making it just as practical on a busy weeknight as it is impressive enough to serve to guests. A scatter of fresh parsley at the end lifts the whole dish and adds a pop of color. If you've been struggling to find bold, satisfying meals that don't trigger fructose sensitivities, this one deserves a permanent spot in your rotation.
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Learn more āIngredients
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
- Ā½ tsp ground turmeric
- Ā½ 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
- Ā¼ 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 160Ā°F (71Ā°C), about 7ā8 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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