Seed Oil Free Coconut Beef and Cabbage Skillet
This skillet is the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did. Ground beef, shredded cabbage, and julienned carrots come together in a single pan with warm ginger, turmeric, and garlic, building layers of flavor that feel almost restaurant-worthy. Coconut oil does all the heavy lifting here — no canola, no vegetable oil, no soybean oil hiding in the background — making it a genuinely clean cook from start to finish. Coconut aminos and a splash of apple cider vinegar add a savory, slightly tangy glaze that clings to every strand of cabbage and every crumble of beef. The bone broth keeps things rich without being heavy, and the whole pan reduces down to something deeply satisfying rather than soupy. It's a naturally wholesome, one-pan meal that comes together without any of the processed shortcuts that usually sneak seed oils onto your plate.
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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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