Fructose Free Lamb and Cabbage Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.8

(9)

Slow-braised lamb shoulder with root vegetables and tender cabbage is the kind of deeply satisfying, stick-to-your-ribs meal that feels like it took all day — and the low-and-slow simmer does most of the work for you. Bone-in lamb is seared until deeply browned before being nestled into a fragrant broth with carrots, parsnips, and warming spices like turmeric and Ceylon cinnamon, building layers of flavor that only get better as they cook together. Managing fructose intake often means scrutinizing every ingredient for hidden sugars, sweeteners, or high-fructose vegetables, but this stew keeps things clean and straightforward from start to finish. Cabbage, carrots, parsnips, and onion are all used in moderate, whole-food form, and the broth is built from bone broth and apple cider vinegar rather than anything processed or sweetened. The result is a rich, nourishing bowl that feels indulgent without any of the ingredient anxiety. A scatter of fresh parsley at the end adds a bright finish to what is otherwise a deeply savory, comforting dish that works just as well for a quiet weeknight as it does for feeding a crowd.

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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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