Red Meat Allergy Friendly Coconut Beef and Cabbage Skillet

Total time40 min

Prep time15 min

Cook time25 min

Red Meat Allergy Friendly Coconut Beef and Cabbage Skillet

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Ingredients

4 servings

1 lb ground beef (80/20)
Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast Mary's Organic 93% Lean Ground Chicken, 16 oz Nature's Promise All Natural Ground Chicken Force of Nature™ Ancestral Blend Ground Chicken Wegmans Organic Ground Chicken
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Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
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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