Rice Free Lamb and Cabbage Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.8

(9)

Hearty, warming, and built entirely around whole ingredients, this lamb and cabbage stew is the kind of one-pot meal that makes the whole kitchen smell incredible. Bone-in lamb shoulder is seared until deeply browned before slow-simmering in bone broth with carrots, parsnips, and a fragrant base of turmeric, Ceylon cinnamon, ginger, and garlic — no grains, no fillers, just real food doing all the heavy lifting. Skipping rice as a base or thickener is genuinely a non-issue here because the stew builds its own rich, satisfying body from the collagen in the lamb bones and the natural sweetness of the root vegetables. The cabbage wedges go in toward the end so they stay tender without turning to mush, soaking up all that spiced broth in the most satisfying way. A splash of apple cider vinegar at the simmer stage brightens everything and keeps the flavors from feeling heavy. It's the kind of deeply nourishing bowl that stands completely on its own — no side of rice needed, no compromise in sight.

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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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