Legume 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 involved. Ground beef gets beautifully browned, then reunited with a tangle of wilted cabbage and julienned carrots that soak up a savory, slightly tangy glaze built from coconut aminos, apple cider vinegar, and bone broth. Fresh ginger and turmeric bring warmth and a golden hue that makes the whole skillet look like something you'd order at a restaurant. Because every ingredient here is straightforwardly whole-food and plant-protein-free, you never have to squint at a label wondering whether a sauce or seasoning blend is hiding something you'd rather avoid. Coconut aminos do a lot of heavy lifting in this dish — they deliver that deep, umami-rich flavor without any soy, which is a common sticking point for people navigating legume-free cooking. The whole thing comes together in stages that build real depth: rendered beef fat, softened onion, bloomed spices, and then a quick braise that keeps the vegetables tender but not mushy. Finish it with a handful of fresh parsley and you've got a bowl that's hearty, fragrant, and genuinely 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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