Peanut Free Coconut Beef and Cabbage Skillet
This one-pan dinner is the kind of weeknight meal that feels way more impressive than the effort it takes. Ground beef gets browned until deeply savory, then tossed back into a skillet loaded with tender cabbage, sweet carrots, and aromatics like fresh ginger, garlic, and turmeric — all brought together with a light glaze of coconut aminos, apple cider vinegar, and bone broth. The result is bold, a little tangy, and genuinely satisfying in that stick-to-your-ribs way. Coconut oil does the heavy lifting here as the cooking fat, so there's no need to worry about hidden peanut oils sneaking in through the pan. Every ingredient is straightforward and easy to verify, which makes this a stress-free cook from start to finish. A scatter of fresh parsley at the end adds a bright pop of color and freshness that pulls the whole bowl together.
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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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