Turkey Free Lamb and Cabbage Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.8

(9)

Bone-in lamb shoulder slow-simmered with warming spices, root vegetables, and tender cabbage wedges is the kind of deeply satisfying stew that makes a cold evening feel like a gift. The lamb is seared in batches first, building a rich, caramelized base before turmeric, Ceylon cinnamon, garlic, and ginger layer in that aromatic depth you want from a long-cooked braise. Carrots and parsnips soak up all that savory bone broth as the stew simmers low and slow, and the cabbage goes in toward the end so it turns silky without losing its shape. For anyone navigating a poultry-free kitchen, this recipe is a natural fit — every ingredient is straightforwardly meat-and-vegetable, with no hidden poultry products or broth swaps to worry about as long as you reach for a compliant bone broth. The apple cider vinegar adds a quiet brightness that keeps the richness from feeling heavy, and a handful of fresh parsley at the end lifts the whole bowl. It's the kind of stew that tastes even better the next day, once the flavors have had time to settle and deepen.

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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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