Gluten Free Coconut Beef and Cabbage Skillet
This skillet is the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did. Ground beef gets browned until deeply savory, then folded back into a tangle of wilted cabbage, julienned carrots, and aromatics — ginger, garlic, and turmeric — that make the whole kitchen smell incredible. Coconut aminos stand in for soy sauce here, bringing that umami depth without any wheat or gluten hiding in the bottle, which is one of those sneaky pitfalls that can catch people off guard with stir-fry-style dishes. A splash of apple cider vinegar and bone broth round everything out into a light, glossy glaze that clings to every bite. The whole thing comes together in a single pan, which means less cleanup and more time actually enjoying dinner. Scatter some fresh parsley over the top and you've got a bowl that feels bright, hearty, and completely satisfying.
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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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