Slow-Cooked Lamb and Cabbage Stew
A comforting stew with tender lamb, sweet cabbage, and earthy root vegetables, simmered to perfection in a rich broth. This irish-inspired one pot ready in about 110 minutes pairs cubed lamb shoulder, small head, thinly sliced cabbage, medium, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs, cubed lamb shoulder
- 1 small head, thinly sliced cabbage
- 2 medium, diced carrots
- 2 medium, cubed potatoes
- 1 medium, chopped onion
- 3 cloves, minced garlic
- 3 cups chicken broth
- 1 tsp dried thyme
- 2 bay leaves
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Season lamb with salt and pepper, then sear in a Dutch oven over medium-high heat for 3-4 minutes per side until browned. Remove and set aside.
- Step 2: In the same pot, sauté onion and garlic for 2 minutes until fragrant, then add carrots and cook for 2 minutes more.
- Step 3: Return lamb to the pot, add cabbage, potatoes, chicken broth, thyme, bay leaves, and 1/2 tsp salt. Bring to a gentle simmer.
- Step 4: Cover and cook on low heat for 1.5 hours, stirring occasionally, until lamb is tender and vegetables are soft.
- Step 5: Discard bay leaves, adjust seasoning, and serve hot with crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Lamb and Cabbage Stew take to make?
Total time is about 110 minutes (20 min prep + 90 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Lamb and Cabbage Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cubed lamb shoulder from drying out.
Can I substitute ingredients in Slow-Cooked Lamb and Cabbage Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Lamb and Cabbage Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Lamb and Cabbage Stew?
Irish one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This stew was incredibly tender and flavorful. My family loved it for dinner.
- ★★★★★
A perfect comfort food for winter. The slow cooking really brought out the lamb's richness.
- ★★★★★
Loved it! The cabbage absorbed all the delicious flavors. Made it for my kids and they devoured it.
