Wheat 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 gets browned until deeply savory, then folded back into a tangle of wilted cabbage, tender carrots, and aromatics that have been bloomed in coconut oil with garlic, ginger, and turmeric. The result is warming, a little earthy, and just complex enough to feel special on a Tuesday night. Coconut aminos do the heavy lifting here in place of traditional soy sauce, delivering that salty, slightly sweet umami punch without any wheat hiding in the bottle — a swap that works seamlessly and honestly tastes great on its own merits. A splash of apple cider vinegar and a pour of bone broth round everything out into a light, glossy glaze that clings to every shred of vegetable and every crumble of beef. Nothing in this recipe relies on grains or flour-based thickeners, so the dish comes together naturally clean and satisfying. It's a one-pan meal that reheats beautifully, making it just as good for meal prep as it is straight off the stove. Finish with a handful of fresh parsley if you have it — the brightness it adds is a small touch that makes the whole bowl feel complete.
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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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