Xanthan Gum 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 tossed back into a pan full of wilted cabbage, sweet carrots, and a glossy glaze built from coconut aminos, apple cider vinegar, and bone broth. The fresh ginger and turmeric give the whole thing a warm, aromatic backbone that makes every bite feel a little more interesting than your average stir-fry situation. Because every ingredient here is naturally whole and unprocessed, there's no need to scan labels for hidden thickeners or stabilizers — the glaze comes together on its own as the liquid reduces around the vegetables. Coconut aminos do a lot of heavy lifting in place of soy sauce, bringing a mellow, slightly sweet umami flavor without anything extra added. It all comes together in one pan, which means cleanup is minimal and dinner is on the table fast. A handful of fresh parsley scattered over the top at the end keeps things bright and pulls the whole bowl together.
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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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