Nightshade Free Lamb and Cabbage Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.8

(9)

Warm, deeply savory, and built for slow cooking, this lamb and cabbage stew is the kind of meal that makes the whole house smell incredible on a cold afternoon. Bone-in lamb shoulder is seared until deeply browned before braising low and slow in bone broth, which means the meat becomes fall-off-the-bone tender and the broth turns rich and silky without any thickeners or shortcuts. Turmeric, Ceylon cinnamon, fresh ginger, and garlic do the heavy lifting on flavor here — no tomatoes, no peppers, no paprika — so every bowl is genuinely warming without a single nightshade in sight. That can be a real challenge with stews, where tomato paste and chili-based spice blends tend to sneak in everywhere, but this one leans on aromatics and roots instead. Carrots and parsnips add natural sweetness and body, while cabbage wedges are nestled in during the final simmer so they soak up all that spiced broth without going mushy. A splash of apple cider vinegar at the start brightens the whole pot in a way that's subtle but makes everything taste more alive. Finish with a handful of fresh parsley and you've got a bowl that's hearty, nourishing, and genuinely satisfying from the first spoonful.

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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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