Wheat 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 from whole-food ingredients, this lamb and cabbage stew is the kind of one-pot meal that makes the whole house smell incredible. Bone-in lamb shoulder is seared until deeply browned, then slow-simmered in bone broth with carrots, parsnips, and a fragrant blend of turmeric, Ceylon cinnamon, and fresh ginger — no flour, no thickeners, nothing that doesn't belong. The long, gentle braise does all the heavy lifting, coaxing the lamb until it's fall-off-the-bone tender and the broth turns rich and deeply savory on its own. Cabbage wedges go in toward the end, soaking up all that spiced liquid while staying just tender enough to hold their shape. A splash of apple cider vinegar at the start brightens the whole pot without any of the grain-based additives you'd worry about in a store-bought shortcut. This is the kind of stew that tastes like it took serious effort but really just needs time and a good Dutch oven. Finish with a handful of fresh parsley and you've got a bowl that's as beautiful as it is satisfying.

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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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