Walnut Free Coconut Beef and Cabbage Skillet
This one-pan dinner is the kind of weeknight meal that looks and tastes far more impressive than the effort it takes to pull together. Ground beef gets browned until deeply savory, then reunited with a tangle of wilted cabbage and julienned carrots that soak up every bit of that fragrant, ginger-turmeric base. Coconut aminos and a splash of apple cider vinegar bring a subtle sweet-tangy depth that makes the whole skillet taste like something you'd order at a restaurant. The coconut oil does double duty here — it handles the high heat beautifully and adds a gentle richness that ties the whole dish together without overwhelming the other flavors. For anyone navigating tree nut concerns, this recipe is naturally free of walnuts and relies on straightforward, easy-to-verify ingredients with no hidden surprises lurking in a sauce packet or spice blend. A scatter of fresh parsley at the end adds a little brightness and color, though the dish absolutely holds its own without it. It's hearty, warming, and genuinely satisfying — the kind of recipe that earns a permanent spot in your regular rotation.
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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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