Pregnancy Friendly Coconut Beef and Cabbage Skillet
This hearty one-pan meal is exactly the kind of weeknight dinner that feels nourishing without requiring a lot of effort. Ground beef is cooked all the way through to 160°F, which is the safe internal temperature recommended during pregnancy, so there's no guesswork involved. The combination of cabbage, carrots, and bone broth means you're getting a genuinely vegetable-forward dish that doesn't skimp on flavor or substance. Fresh ginger and turmeric bring warmth and depth, while coconut aminos keep things savory without any soy — a swap that works beautifully if you're being mindful of what goes into your meals right now. The whole thing comes together in a single skillet, which means less cleanup and more time to actually rest. A scatter of fresh parsley at the end brightens everything up and makes it feel a little more finished. It's the kind of recipe you'll find yourself coming back to again and again.
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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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