High Fructose Corn Syrup Free Lamb and Cabbage Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.8

(9)

High Fructose Corn Syrup Free Lamb and Cabbage Stew

This deeply satisfying stew is everything a cold-weather bowl should be — rich, fragrant, and built on ingredients you can actually trust. Bone-in lamb shoulder is seared until deeply browned, then slow-simmered with carrots, parsnips, and tender cabbage wedges in a savory bone broth base. Warm spices like turmeric and Ceylon cinnamon give the broth a subtle, aromatic depth without any sweeteners or processed additives sneaking in. That's exactly where this recipe shines for anyone avoiding high fructose corn syrup: every single ingredient is whole and unprocessed, from the coconut oil used for searing to the apple cider vinegar that brightens the broth. Packaged soups and stews are notorious for hiding sweeteners in their ingredient lists, but here you control everything that goes into the pot. The long, low simmer does all the heavy lifting, coaxing the lamb off the bone and melting the vegetables into something genuinely luxurious. Finish with a handful of fresh parsley and you have a bowl that feels both nourishing and a little special.

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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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