Yeast Free Lamb and Cabbage Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.8

(9)

Slow-braised lamb and root vegetables in a fragrant, golden broth — this stew is the kind of deeply satisfying meal that feels like it took all day, even if your hands-on time is minimal. Bone-in lamb shoulder is seared until deeply browned, then simmered low and slow with carrots, parsnips, and cabbage until everything is meltingly tender and the broth is rich with turmeric, Ceylon cinnamon, and fresh ginger. For anyone navigating a yeast-free lifestyle, this recipe is a natural fit — every ingredient is whole and unprocessed, with bone broth standing in for any wine or fermented liquid you might find in a classic braise. A splash of apple cider vinegar brightens the whole pot without introducing yeast-derived additives, and the aromatics do the heavy lifting on depth and complexity. The cabbage wedges go in during the final half hour, soaking up all that spiced broth while staying tender without turning to mush. It's hearty enough to be a complete meal on its own, and the optional parsley scattered on top adds a fresh, herby finish that makes the whole 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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