Paraben Free Lamb and Cabbage Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.8

(9)

Slow-braised lamb shoulder with sweet root vegetables and tender cabbage is the kind of deeply satisfying, stick-to-your-ribs meal that earns a permanent spot in your rotation. Every ingredient here is whole and unprocessed — bone-in lamb, fresh aromatics, coconut oil, and a rich bone broth base — which is exactly what makes this stew such a confident choice when you're being careful about what goes into your food. Parabens and synthetic preservatives tend to sneak into packaged broths and spice blends, so using homemade or a verified AIP-compliant broth alongside whole dried spices keeps this recipe genuinely clean from start to finish. The turmeric and Ceylon cinnamon bloom in the pot with garlic and ginger, building a warm, fragrant base that makes the whole kitchen smell incredible. Searing the lamb in batches before the long simmer is the move that takes this from good to extraordinary — that deep brown crust melts into the broth and gives the stew a richness you simply can't shortcut. The cabbage goes in late so it stays tender without turning to mush, soaking up all that savory, spiced liquid alongside the carrots and parsnips. A handful of fresh parsley at the end brightens everything up and makes the bowl look as good as it tastes.

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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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