Nitrate & Nitrite Free Lamb and Cabbage Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.8

(9)

Nitrate & Nitrite Free Lamb and Cabbage Stew

Slow-braised lamb shoulder with sweet root vegetables and tender cabbage wedges is the kind of deeply satisfying bowl that makes a cold evening feel manageable. The broth builds its richness entirely from bone broth, aromatic ginger, turmeric, and a whisper of Ceylon cinnamon — no cured meats, no processed additions, nothing that sneaks in unwanted preservatives. That matters more than it sounds, because so many hearty stews lean on sausage, bacon, or store-bought stocks loaded with additives you'd rather avoid. Here, every ingredient is clean and straightforward, so you know exactly what's going into the pot. Searing the lamb in batches first creates a deeply browned crust that pays off in layers of savory flavor throughout the long, gentle simmer. The cabbage goes in toward the end so it stays tender without turning to mush, soaking up all that golden, spiced broth. Finish with a handful of fresh parsley and you've got a genuinely nourishing meal that doesn't ask you to compromise on taste or on what you're putting on the table.

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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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