High Fructose Corn Syrup 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 that have been bloomed in coconut oil with garlic, ginger, and turmeric. The result is warming, a little earthy, and genuinely satisfying in a way that feels nourishing rather than heavy. One of the trickiest parts of avoiding high fructose corn syrup is navigating the condiments and sauces that sneak it in — soy sauce, bottled stir-fry sauces, and store-bought broths are common culprits. Here, coconut aminos stand in for soy sauce, apple cider vinegar adds brightness, and bone broth brings body, so the dish gets all the depth of a saucy skillet without anything you'd need to second-guess on a label. Everything reduces down to a light glaze that clings to the vegetables and beef in the best possible way. It comes together in one pan, which means cleanup is minimal and the flavors have every opportunity to build on each other. A scatter of fresh parsley at the end lifts the whole thing and makes it look a little more finished if you're serving it to company — though honestly, it's just as good eaten straight from the skillet on a Tuesday.
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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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