Artificial Food Coloring Free Lamb and Cabbage Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.8

(9)

Artificial Food Coloring Free Lamb and Cabbage Stew

Slow-cooked comfort doesn't get much more satisfying than a pot of lamb and cabbage simmered low and slow until everything is fall-apart tender and deeply fragrant. Every single ingredient here is exactly what it says it is — bone-in lamb shoulder, fresh vegetables, warming spices, and a good bone broth — with zero synthetic dyes or artificial additives hiding anywhere in the pot. That matters more than you might think, because packaged broths, spice blends, and even some canned goods can sneak in colorants you'd never expect. Here, turmeric and Ceylon cinnamon do all the color and flavor work naturally, giving the broth a gorgeous golden hue that comes entirely from real food. The technique is straightforward: sear the lamb for deep, caramelized flavor, build the aromatics, then let time do the heavy lifting while your kitchen fills with something incredible. Cabbage wedges go in toward the end so they stay tender without turning to mush, soaking up all that gingery, herby broth. A handful of fresh parsley at the end brightens the whole bowl and makes it feel just a little bit fancy.

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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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