Ingredients
Equipment
Method
- Chop the cabbage into small, fairly even pieces after removing damaged outer leaves and the dense core. Measure the cabbage for your batch. Mince the garlic and measure the coconut aminos and vinegar before heating the pan.
- Heat a large skillet over medium heat and add the coconut oil. Let it melt if solid and spread across the bottom; do not let it smoke.
- Add the ground beef, garlic, the measured coconut aminos and coconut vinegar. Break the beef into loose crumbles with a wooden spatula as it cooks. Cook until browned and reaching 160°F; check temperature rather than color alone.
- Add the chopped cabbage and turn it through the cooked beef. If pan space is tight, add it in handfuls as the first portion softens, keeping the full measured amount for your batch. Stir until the thicker cabbage pieces are tender and the leaves have lost their stiff raw shape.
- Taste the fully cooked stir fry and add more coconut aminos if wanted. Remove from the burner and serve warm. The dish has a light coating of cooking juices, not a thick starch-bound sauce.
Notes
Yield and time: Four servings. Five minutes preparation plus fifteen minutes cooking is a 20-minute estimate, depending on chopping, pan space, and cabbage thickness. Cook ground beef to 160°F and cabbage until tender.
Cabbage: The base four-serving batch uses the four-cup chopped-cabbage option, not a dressed coleslaw kit. Remove the dense core. Cups of chopped cabbage and the weight of a packaged slaw mix are not treated as interchangeable.
Seasoning and fat: Use plain coconut aminos, not tamari or a flavored sauce. Start with three tablespoons and add more to taste only after cooking. Coconut oil replaces the heated sesame oil in this Full GAPS version; it does not give toasted sesame flavor. Coconut vinegar is a separate measured teaspoon.
Pan space: Add the cabbage in handfuls if needed as the first portion softens. Keep the full measured amount. For 2×, use enough pan space or cook two batches, checking each; do not simply double the cooking time.
Serving: Optional heat can be served separately with Homemade Harissa Paste. It has its own pepper-and-spice flavor. No sesame topping or hot sauce is required in the base recipe.
GAPS: Full GAPS after ingredients have been introduced. No dairy, eggs, rice, noodles, flour, or added sweetener in this base recipe. It is not No-Plant or an early Intro preparation.
Storage: Refrigerate cooked leftovers promptly, covered, and use within 3–4 days, or freeze portions. Thaw in the refrigerator and reheat in a pan until centers reach 165°F. The cabbage may soften further after reheating.