This hearty and flavorful dish combines tender lamb with savory cabbage, all cooked in one pot for a simple, fuss-free meal. Perfect for busy weeknights or cozy family dinners!
Growing up in Guyana, cabbage stew was one of my favorite stews to eat. My mom would usually make it with chicken, and let me tell you – I looked forward to it after school every time! There’s just something about that savory, well-seasoned broth and tender meat that hits the spot. I always loved my cabbage a bit more on the crunchy side – it added a nice bite to every spoonful. Now, I put my own twist on it by making lamb and cabbage stew, and it’s a hit in my home. I love serving it up with fluffy white rice, and trust me, the leftovers taste even better the next day!
Oh…and if you’re a lamb lover like me, don’t miss out on my irresistible air fryer lamb recipe – it’s quick, flavorful, and perfect for any occasion!
What Makes This Lamb and Cabbage Stew So Delicious?
- Tender Lamb: Using lamb shoulder or leg ensures the meat will be tender and absorb all the savory flavors.
- Bold Spices: The combination of cumin and allspice creates a warm, aromatic base that complements the rich broth.
- Savory Broth: Unsalted beef broth combined with browning sauce adds a deep, savory umami flavor that makes every bite irresistible.
- Fresh Vegetables: A medley of cabbage, carrots, bell peppers, and onions add texture, sweetness, and nutritional value.
Ingredient Substitutions and Alternatives
- Lamb Alternatives: Swap lamb for beef stew meat, chicken thighs, or even plant-based protein for a vegetarian version.
- Vegetables: Add potatoes, sweet potatoes, or parsnips for extra heartiness.
- Broth Options: Use chicken or vegetable broth if you don’t have beef broth on hand.
Here are some recipe tips for your Cabbage and Lamb Stew:
- Cook the cabbage uncovered for a firmer texture:
Cabbage releases a lot of water as it cooks, especially if it’s covered for too long. To avoid your stew becoming too watery, consider cooking the cabbage uncovered for the last 10 minutes, allowing it to soften without releasing excess moisture. - Brown the lamb first:
For maximum flavor, brown the lamb in batches before adding it to the stew. This creates a rich, savory base and enhances the overall flavor of the dish. - Don’t Overcook the Lamb:
Lamb can become tough if overcooked. For a tender and juicy stew, make sure to monitor the cooking time for the lamb carefully - Use a heavy pot or Dutch oven:
A thick-bottomed pot helps distribute heat evenly, preventing the stew from burning or sticking to the bottom. This also helps maintain a gentle simmer, which is key for tender lamb. - Season in layers:
Season the lamb and vegetables at different stages of cooking. Add some salt and spices when browning the lamb and then adjust the seasoning after adding the cabbage to balance the flavors. - Let it rest:
Stews often taste even better the next day as the flavors continue to meld. If you have the time, let the stew rest for an hour or refrigerate it overnight before serving for even more depth in flavor.
Prefer to watch instead of reading this delicious recipe? check out this video for a quick and easy guide:
PrintEasy One-Pot Lamb and Cabbage Stew Recipe – Quick, Flavorful, and Hearty
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Description
This easy one-pot lamb stew is perfect for cozy weeknight dinners or family gatherings. Serve it with rice for a complete meal!
Ingredients
- 1.5 lbs lamb stew meat (shoulder or leg), cut into cubes
- 1 small cabbage, chopped
- 1 tsp ghee or butter
- 1 small onion, chopped
- 8 cloves garlic, chopped
- 1 small carrot, peeled and sliced
- 1/3-piece red bell pepper, chopped
- 1/3-piece green bell pepper, chopped
- 1 tsp cumin, divided
- 1 tsp allspice, divided
- 1 cup unsalted beef broth
- 1 tsp browning sauce (for color), divided
- 2 tbsp fresh parsley, chopped (for garnish)
- 2 tbsp scallions, chopped (for garnish)
- Pinch of brown sugar
- Optional: ½ tsp Better Than Bouillon roasted beef base
- Optional: ½ tsp pepper flakes (for heat)
- ¼ cup olive oil
- Salt and pepper to taste
Instructions
Step 1: Prepare the Lamb
Season the lamb cubes with salt, pepper, ghee, ¼ tsp of cumin, and ¼ tsp of allspice. Ensure the lamb is evenly coated for maximum flavor.
Step 2: Brown the Lamb
Heat oil in a large deep skillet or dutch oven over medium-high heat. Add the seasoned lamb cubes to the pot along with 1/2 tsp of browning sauce. Sear the lamb on all sides until browned, about 5-7 minutes. Once browned, remove the lamb from the pot and set it aside.
Step 3: Sauté the Vegetables
In the same pot, add the diced onion, minced garlic, sliced carrots, and chopped bell peppers. Sauté for 2 minutes until softened. Stir in the shredded cabbage.
Step 4: Build the Lamb and Cabbage Stew
Sprinkle in 1/2 tsp cumin and 1/4 tsp allspice, then stir to coat the vegetables and enhance the stew’s rich flavors. Return the browned lamb to the pot and mix everything together. Pour in the broth, scraping up any browned bits from the bottom of the pot to add depth to the stew. Add the remaining 1/2 tsp of browning sauce to deepen the color and stir well. Add pepper flakes. Season with salt and pepper to taste.
Step 5: Simmer and Finish
Bring the stew to a gentle simmer and cook over medium heat for 10-15 minutes, or until the cabbage is tender but not overcooked. Taste the stew and adjust seasoning if necessary. To avoid your stew becoming too watery, consider cooking the cabbage uncovered for the last 5-10 minutes. Allowing it to soften without releasing excess moisture.
Step 6: Garnish and Serve
Garnish the lamb and cabbage stew with freshly chopped scallions and parsley for a burst of freshness. Serve hot with fluffy white rice or your favorite side dish.
Nutrition
- Serving Size: Calories: 400-450 kcal
- Calories: Protein: 30g
- Sugar: Fat: 25g (includes healthy fats from lamb)
- Sodium: Carbohydrates: 20g
- Fat: Fiber: 5g (from cabbage and vegetables)
- Saturated Fat: Sodium: 600mg (varies by seasoning)
- Unsaturated Fat: Iron: 3.5mg (from lamb and leafy greens)
- Trans Fat: Vitamin-C: 40% DV (from cabbage)
Keywords: One-Pot Meal, Lamb Stew, Comfort Food, Cabbage Recipe, Easy Dinner, Slow Cooked Flavor, Family-Friendly, Meal Prep, Hearty & Nourishing, Cozy Winter Dish
