Lupin 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 browned to a deep, savory crust before being tossed back in with tender cabbage, sweet carrots, and a glossy glaze built from coconut aminos, apple cider vinegar, and bone broth. Fresh ginger and turmeric give the whole skillet a warm, aromatic backbone that makes every bite feel intentional rather than thrown together. Coconut oil does the heavy lifting as the cooking fat, keeping everything rich without relying on any of the legume-derived flours or additives that can sneak into packaged sauces and seasoning blends. Because every ingredient here is straightforward and whole, you never have to second-guess the label on a bottle or wonder what's hiding in a spice mix. The result is a hearty, slightly saucy skillet that comes together in stages — browning, softening, wilting — so the textures stay interesting all the way to the bottom of the bowl. A handful of fresh parsley over the top at the end brightens everything up and makes it feel finished.
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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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