Low Iodine Lamb and Cabbage Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.8

(9)

Hearty, warming, and deeply satisfying, this lamb and cabbage stew is the kind of one-pot meal that feels like a full reset on a cold evening. Bone-in lamb shoulder is seared until deeply browned before slow-simmering with carrots, parsnips, and cabbage in a fragrant broth seasoned with turmeric, Ceylon cinnamon, ginger, and thyme — layers of flavor that build without relying on any high-iodine ingredients. Managing iodine intake can feel restrictive when it comes to rich, comforting dishes, but this recipe leans on whole vegetables, fresh aromatics, and homemade or carefully sourced bone broth to deliver serious depth without the usual concerns around seafood, dairy, or iodized salt. Fine sea salt is used here instead of iodized table salt, which is one of those small but meaningful swaps that makes a real difference. The apple cider vinegar adds a subtle brightness that lifts the whole pot, and the cabbage wedges, added in the final stretch, turn silky and tender while soaking up all that spiced broth. It's the kind of stew that tastes even better the next day, making it a smart choice for batch cooking when you need reliable, nourishing meals on hand.

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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
Chef's tip
Fine sea salt and table salt measure the same - no conversion needed.
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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