Nutmeg Free Coconut Beef and Cabbage Skillet
This one-pan dinner is the kind of weeknight meal 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 skillet full of wilted cabbage, julienned carrots, and aromatics that make the whole kitchen smell incredible. Fresh ginger, garlic, and turmeric do the heavy lifting here, building a warm, earthy backbone without relying on any of the spice-blend shortcuts that often sneak in unwanted ingredients. Coconut aminos and a splash of apple cider vinegar bring a subtle sweet-tangy glaze that ties everything together beautifully. The bone broth adds just enough liquid to steam the vegetables tender while keeping the texture satisfyingly toothsome rather than soggy. It comes together in a single skillet, which means less cleanup and more time actually enjoying dinner — scattered with fresh parsley if you're feeling fancy.
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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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