Gelatin Free Coconut Beef and Cabbage Skillet
This hearty skillet is the kind of weeknight dinner that comes together in one pan and tastes like you put in way more effort than you actually did. Ground beef gets browned until deeply savory, then tossed back in with tender cabbage, julienned carrots, and a glossy glaze built from coconut aminos, apple cider vinegar, and bone broth. Fresh ginger and turmeric give the whole thing a warm, aromatic backbone that makes every bite feel a little more interesting than your average stir-fry situation. Every ingredient here is naturally free from animal-derived setting agents, so there's no need to scrutinize labels or swap anything out — it just works as written. Coconut oil does double duty, first for browning the beef and then for softening the onions, which keeps the flavor consistent throughout. The final two minutes in the pan let the liquid reduce into a light glaze that clings to the vegetables beautifully, so nothing feels watery or flat. Finish with a handful of fresh parsley and you've got a bowl that's colorful, satisfying, and genuinely craveable.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!