Hazelnut Free Coconut Beef and Cabbage Skillet
This one-pan dinner is the kind of weeknight meal that looks and tastes far more impressive than the effort it takes to pull together. Ground beef gets browned until deeply savory, then reunited with a tangle of wilted cabbage and julienned carrots that soak up every bit of flavor in the pan. Coconut aminos, a splash of apple cider vinegar, and a pour of bone broth create a light, glossy glaze that ties everything together with a subtle sweet-savory depth. Fresh ginger and turmeric give the whole skillet a warm, aromatic lift that makes it feel anything but ordinary. Tree nut allergies can make coconut-forward recipes feel like a minefield, but coconut itself is botanically a fruit, not a tree nut — and every ingredient here is straightforward and easy to verify at the store. There are no sauces, spice blends, or pantry shortcuts that might sneak in unwanted allergens, just clean, whole ingredients cooked in one skillet from start to finish. Finish it with a handful of fresh parsley and you have a complete, satisfying bowl that earns a permanent spot in the dinner rotation.
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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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