Low Oxalate Lamb and Cabbage Stew

Ingredients

• 2 lb lamb
• 1 medium head cabbage
• 1 large white onion
• 6 cups low sodium chicken broth
• 2 tablespoons light olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried rubbed sage
• 1 teaspoon salt
• 0.5 teaspoon white pepper
• 2 leaves bay leaves
• 2 tablespoons parsley flakes

Instructions

1. 1Cut the lamb into 1-2 inch cubes. Season generously with salt, white pepper, and garlic powder.
2. 2Heat light olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the lamb in batches until browned on all sides. Remove the lamb from the pot and set aside.
3. 3Add the chopped white onion to the pot and sauté until softened, about 5-7 minutes. Add the shredded or chopped cabbage and cook until it begins to soften, about 5 minutes more.
4. 4Return the lamb to the pot with the vegetables. Add the low sodium chicken broth, ensuring the lamb is mostly submerged. Add dried rubbed sage and bay leaves. Bring to a simmer, then reduce heat to low, cover, and braise for at least 2 hours, or until the lamb is very tender. Check the liquid level periodically and add more broth if needed.
5. 5Taste the stew and adjust seasoning with salt and white pepper as needed.
6. 6Serve the Cabbage and Lamb Stew hot. Garnish with fresh parsley flakes.