MSG Free Lamb and Cabbage Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.8

(9)

Slow-braised lamb with sweet root vegetables and tender cabbage is the kind of deeply satisfying meal that makes a cold evening feel entirely manageable. Every bit of flavor here comes from real, whole ingredients — bone-in lamb shoulder, warming spices, fresh aromatics, and a good bone broth — so there's no need to second-guess what's in the pot. That matters more than it sounds, because packaged broths, seasoning blends, and even some canned goods can quietly carry glutamates that don't belong on a clean ingredient list. Choosing an AIP-compliant or homemade broth keeps everything honest from the very first step. The sear on the lamb builds a rich, savory base, and turmeric, Ceylon cinnamon, ginger, and garlic layer in warmth without relying on any flavor enhancers to do the heavy lifting. By the time the cabbage wedges go in and soften into the broth, the whole stew has developed a complexity that tastes like it took far more effort than it did. A handful of fresh parsley at the end brightens everything up and makes the bowl look as good as it smells.

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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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