Low Sugar Lamb and Cabbage Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.8

(9)

Hearty, warming, and deeply satisfying, this lamb and cabbage stew is the kind of one-pot meal that makes the whole kitchen smell incredible. Bone-in lamb shoulder gets a proper sear before slow-simmering in bone broth with carrots, parsnips, and a fragrant blend of turmeric, Ceylon cinnamon, and ginger — no sweeteners needed to build serious depth of flavor. That's the beauty of this recipe: every bit of richness comes from the browning, the aromatics, and the long, gentle braise rather than anything added from a sugar bowl. A splash of apple cider vinegar brightens the whole pot and keeps the flavors lively without tipping into sweetness. Cabbage wedges go in during the final half hour, soaking up all that spiced broth and turning silky and tender by the time the lamb is falling off the bone. If you're navigating a no-added-sugar lifestyle, store-bought stews and packaged broths can be a minefield of hidden sweeteners, but using a homemade or compliant bone broth here keeps everything clean. Finish with a scatter of fresh parsley and you've got a bowl that's nourishing, complex, and completely crave-worthy.

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Ingredients

4 servings

2 lb bone-in lamb shoulder, cut into 2-inch pieces
1 tsp fine sea salt, plus more to taste
2 tbsp coconut oil
1 medium yellow onion, roughly chopped
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp ground turmeric
½ tsp ceylon cinnamon
3 medium carrots, cut into 1-inch pieces
2 medium parsnips, cut into 1-inch pieces
½ small green cabbage (about 1 lb), cored and cut into 2-inch wedges
4 cups bone broth (homemade or aip-compliant brand)
1 tbsp apple cider vinegar
1 tsp dried thyme
2 bay leaves

For serving

2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Pat the lamb pieces dry with paper towels and season all over with 1 tsp salt. Heat the coconut oil in a large Dutch oven over medium-high heat until shimmering.
2
Working in two batches to avoid crowding, sear the lamb pieces undisturbed for 3–4 minutes per side until deeply browned on at least two surfaces, then transfer to a plate. Repeat with the remaining lamb.

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