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:

1. 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.

2. 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.

3. 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

4. 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.

5. 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.

6. 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: