Nitrate & Nitrite Free Coconut Beef and Cabbage Skillet
This skillet is the kind of weeknight dinner that feels indulgent but comes together with nothing more than a handful of whole, recognizable ingredients. Ground beef gets browned until deeply caramelized, then reunited with a tangle of wilted cabbage and julienned carrots that soak up every bit of the savory, gingery pan sauce. Coconut aminos stand in for conventional soy sauce, bringing that umami depth without any of the additives that show up in processed condiments — a smart swap that keeps the whole dish clean from start to finish. A splash of apple cider vinegar and a pour of bone broth round out the braising liquid, reducing down to a glossy glaze that clings to every shred of vegetable. Fresh ginger and turmeric add warmth and a subtle earthiness that makes the whole bowl feel a little more special than your average stir-fry. Because every ingredient here is straightforward and unprocessed, you never have to squint at a label or wonder what's hiding in a sauce packet. Finish with a scatter of fresh parsley and dinner is done — satisfying, colorful, and completely free of the preservatives that sneak into so many quick-cook meals.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!