Gut Friendly Coconut Beef and Cabbage Skillet
This skillet is the kind of weeknight dinner that feels deeply nourishing without requiring much effort — savory, a little sweet, and packed with vegetables that actually taste good. Ground beef gets browned until rich and caramelized, then folded back into a tangle of wilted cabbage, tender carrots, and aromatics that make the whole kitchen smell incredible. Fresh ginger, turmeric, and garlic bring serious anti-inflammatory credentials to the party, while coconut aminos keep things flavorful without the gut-irritating additives found in conventional soy sauce. Bone broth and apple cider vinegar add a subtle depth and brightness that ties everything together into a light, glossy glaze rather than a heavy sauce. Cabbage is one of those underrated gut-supportive vegetables that softens beautifully here while still holding a slight bite, so you get texture alongside all that flavor. Coconut oil keeps the cooking fat clean and stable at higher heat, which matters when you're being intentional about what goes into your body. It's a one-pan meal that genuinely delivers on comfort and function at the same time.
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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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