Gut Friendly Lamb and Cabbage Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.8

(9)

Slow-cooked stews don't get much more nourishing than this one, built around bone-in lamb shoulder, a rich homemade-style broth, and a lineup of vegetables that are as gentle on digestion as they are satisfying. The long simmer draws collagen and minerals out of the bones, turning the broth into something deeply restorative — exactly the kind of foundation that makes this dish stand out for anyone focused on gut health. Turmeric, Ceylon cinnamon, fresh ginger, and garlic layer in anti-inflammatory warmth without any harsh or hard-to-digest ingredients, while apple cider vinegar adds a quiet brightness that also supports digestive balance. Carrots, parsnips, and green cabbage are added at the right moments so everything finishes tender and sweet, never mushy or bitter. The lamb itself becomes fall-off-the-bone soft after nearly two hours of low, patient cooking — the kind of texture that makes you want to tear a piece apart with a fork just to watch it go. It's a deeply comforting bowl that happens to check every box, and a scatter of fresh parsley at the end keeps it feeling bright and fresh rather than heavy.

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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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