Artificial Flavors Free Lamb and Cabbage Stew
Slow-cooked comfort doesn't get much more satisfying than a pot of tender lamb and root vegetables simmered low and slow until everything melds into something deeply savory and warming. The ingredient list here is refreshingly straightforward ā bone-in lamb shoulder, real spices, fresh aromatics, and honest vegetables like carrots, parsnips, and green cabbage ā with absolutely nothing synthetic hiding in the mix. Turmeric and Ceylon cinnamon give the broth a gentle warmth and golden hue that smells incredible as it fills your kitchen, while a splash of apple cider vinegar brightens the whole pot at the end. The technique matters too: searing the lamb in batches before the long braise builds a rich, caramelized base that no flavor packet could ever replicate. Using a quality bone broth ā homemade or a clean-label brand ā keeps every drop of liquid as pure and nourishing as the rest of the dish. By the time the cabbage wedges go in and turn silky and tender, the lamb is practically falling off the bone on its own. Finish with a handful of fresh parsley and you have a bowl that's bold, grounding, and made entirely from real food.
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Learn more āIngredients
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
- Ā½ tsp ceylon cinnamon
- 3 medium carrots, cut into 1-inch pieces
- 2 medium parsnips, cut into 1-inch pieces
- Ā½ 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 3ā4 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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