Pistachio Free Coconut Beef and Cabbage Skillet
This one-pan dinner is the kind of weeknight meal that earns a permanent spot in your rotation — savory, a little sweet, and deeply satisfying without feeling heavy. Ground beef gets browned until caramelized, then folded back into a skillet full of tender cabbage, julienned carrots, and a glossy glaze built from coconut aminos, apple cider vinegar, and bone broth. Fresh ginger and turmeric bring a warm, aromatic backbone that makes the whole kitchen smell incredible while it cooks. Coconut oil does double duty here, first searing the beef and then softening the onion and aromatics to a silky base. The final two minutes of cooking let everything come together into a light, clingy glaze that coats every strand of cabbage and every crumble of beef. For anyone navigating tree nut allergies, this dish is naturally free of the usual suspects — no nuts hiding in a sauce packet or seasoning blend, just clean, whole ingredients you can verify yourself. A scatter of fresh parsley at the end adds a bright finish, though the skillet is honestly just as good without it.
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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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