If you’re craving a warm, hearty meal that practically cooks itself, then you’re in for a treat with this Sausage, Cabbage & Sweet Potato Stew (Instant Pot, Crockpot, Stove Top) Recipe. I absolutely love how this stew balances the savory depth of Polish sausage with the natural sweetness of sweet potatoes and the slight tang of cabbage, making it a fan-freaking-tastic dish perfect for weeknights or lazy weekends alike. Whether you’re using an Instant Pot, Crockpot, or the stove top, this recipe comes together with minimal effort but maximum flavor, and I can’t wait to share all my tips so you nail it every time.
Why You’ll Love This Recipe
- Versatile Cooking Methods: Whether you’ve got an Instant Pot, Crockpot, or just a stove top, you can make this stew with ease.
- Wholesome Ingredients: Loaded with nutrient-rich cabbage and sweet potatoes, making it gluten-free, dairy-free, and Whole30 friendly.
- Comfort Food Made Simple: One pot, minimal prep, but packed with layers of flavor that remind me of cozy family dinners.
- Perfect for Meal Prep: This stew holds up beautifully as leftovers, which means easy lunches and dinners all week long.
Ingredients You’ll Need
The magic of this Sausage, Cabbage & Sweet Potato Stew is how simple ingredients come together into something so satisfying. When shopping, I always pick a nice firm purple cabbage (or green if you prefer), sweet potatoes with smooth skin, and quality Polish sausage that’s nitrate and nitrite-free since that makes a big difference for flavor and health.
- Yellow onion: Thinly sliced to soften and bring out a gentle sweetness that complements the sausage perfectly.
- Purple cabbage: Adds beautiful color and a slight tang; thin slicing helps it cook evenly and melt into the stew.
- Sweet potato: Skin-on is great; it adds natural sweetness and body to the stew, plus it’s a fantastic source of fiber.
- Polish beef sausage: Use uncured nitrate/nitrite-free for the purest taste; chopping it up gives little bursts of meatiness with every bite.
- Kosher salt: Seasoning is key—helps intensify flavors without overpowering.
- Chicken stock: The flavorful base that ties everything together; homemade or low-sodium store-bought works well.
- Apple cider vinegar: Just a splash wakes up the stew with bright acidity balancing the richness of sausage.
- Green onion: Thinly sliced and stirred in last for a fresh pop of color and mild onion flavor.
Variations
I love making this stew my own depending on the season and what’s in my fridge. Don’t hesitate to get creative because that’s the beauty of a one-pot wonder like this — it adapts beautifully.
- Add extra veggies: I sometimes throw in diced carrots or celery for more crunch and color, which my family adores.
- Spice it up: A pinch of smoked paprika or red pepper flakes can add a little kick if you want to jazz things up.
- Swap meat: Try chicken sausage or turkey sausage if you want a lighter version; just adjust cooking times accordingly.
- Make it vegan: Replace sausage with hearty mushroom or plant-based sausage alternatives and use veggie stock.
How to Make Sausage, Cabbage & Sweet Potato Stew (Instant Pot, Crockpot, Stove Top) Recipe
Step 1: Brown the sausage and soften onion
Start by chopping up your Polish sausage into bite-sized pieces. In your Instant Pot set to sauté mode, or a large pot on the stove, brown the sausage until it’s golden and a little crispy on the edges — this deepens that meaty flavor. Remove the sausage and in the same pot, add the thinly sliced onion. Cook until soft and fragrant, about 3-4 minutes. I learned this step really builds the stew’s foundation of flavor.
Step 2: Add the cabbage and sweet potato
Next, add the thinly sliced cabbage and chopped sweet potato right into the pot. Stir everything to combine with the onion and sausage drippings, letting the cabbage wilt slightly. This step is key because releasing the cabbage’s natural moisture helps soften it perfectly without getting mushy. You’ll enjoy the texture that balance creates.
Step 3: Pour in stock and season
Pour in the chicken stock and sprinkle in the kosher salt. Stir gently to combine, making sure nothing is sticking to the bottom. Then add the apple cider vinegar — this bright little addition really wakes up the stew and cuts through richness. If using Instant Pot, seal and cook under high pressure for about 10 minutes. For Crockpot, cook on low for 4-6 hours. On the stove top, bring to a gentle simmer and cover, cooking for about 30-40 minutes or until sweet potatoes are fork-tender.
Step 4: Finish with green onions and serve
After the stew’s cooked, give it a gentle stir and sprinkle the thinly sliced green onions on top. They add a fresh, mild crunch that makes the dish feel complete. I usually taste and adjust seasoning here, adding a pinch more salt or a splash more vinegar if needed. Serve hot and watch your family go crazy for this comforting dish.
Pro Tips for Making Sausage, Cabbage & Sweet Potato Stew (Instant Pot, Crockpot, Stove Top) Recipe
- Don’t skip browning the sausage: It locks in flavor and adds a delicious caramelized edge you won’t get otherwise.
- Use thin slicing for cabbage: Thinner slices soften evenly without turning mushy, which I learned after a few failed batches!
- Adjust vinegar last: Add a little more or less based on taste; it brightens the stew without overpowering.
- Avoid overcooking sweet potatoes: Check tenderness early since they can get mushy quickly, especially on stove top.
How to Serve Sausage, Cabbage & Sweet Potato Stew (Instant Pot, Crockpot, Stove Top) Recipe
Garnishes
I usually keep it simple here with just the sliced green onions because their mild bite contrasts nicely with the rich sausage and sweet potatoes. But sometimes, I’ll sprinkle a handful of fresh parsley or a dash of smoked paprika on top for color and extra flavor flair. It’s all about what mood you’re in!
Side Dishes
This stew shines on its own, but if you want to round out the meal, I love serving it with crusty gluten-free bread or a simple mixed green salad dressed with lemon vinaigrette for a refreshing contrast. Roasted Brussels sprouts or steamed green beans are also great side options that complement the flavors beautifully.
Creative Ways to Present
For special occasions, I sometimes serve this stew in individual rustic bread bowls – it feels cozy and fun to eat! You can also top it with a dollop of dairy-free sour cream or a sprinkle of toasted pumpkin seeds for some crunch and richness. Trust me, your guests will be impressed.
Make Ahead and Storage
Storing Leftovers
I tightly seal leftovers in an airtight container and store them in the fridge—this stew keeps well for up to 4 days. I’ve found the flavors even deepen after sitting overnight, so sometimes I make it a day ahead on purpose to enjoy those melded tastes.
Freezing
This stew freezes beautifully! I portion it out into freezer-safe containers and label with the date. When thawed, the texture holds up nicely, especially the sweet potatoes, so it’s a perfect make-ahead meal you can grab on a busy night.
Reheating
I reheat leftovers gently on the stove over low heat, stirring occasionally to prevent sticking. If the stew seems thick, adding a splash of stock or water keeps it nice and saucy. Microwave works fine too—just cover and stir halfway to keep it even.
FAQs
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Can I use different types of sausage in this stew?
Absolutely! While the recipe calls for Polish beef sausage, you can swap in chicken, turkey, or even plant-based sausages depending on your preference. Just make sure to adjust cooking times if your sausage is precooked or has different moisture levels.
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Is this stew gluten-free and dairy-free?
Yes! This recipe is naturally gluten-free and dairy-free, especially if you choose gluten-free stock and sausage products. It’s also Whole30 compliant when made with compliant ingredients.
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Can I make this stew without an Instant Pot or Crockpot?
Definitely! You can easily make this on your stove top by simmering with the lid on until the sweet potatoes are tender, usually about 30-40 minutes. Just keep an eye on the liquid level and add more stock if it reduces too much.
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How do I prevent the cabbage from getting mushy?
Thinly slicing the cabbage and adding it partway through cooking helps it soften without becoming mushy. Also, don’t overcook – test the textures early and aim for tender but with a slight bite.
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Can I prepare ingredients ahead of time?
Yes, chopping the vegetables and sausage a day ahead can save prep time on cooking day. Just store them in airtight containers in the fridge and follow the recipe as usual.
Final Thoughts
I always come back to this Sausage, Cabbage & Sweet Potato Stew (Instant Pot, Crockpot, Stove Top) Recipe whenever I need something cozy yet fuss-free. It’s one of those dishes that feels like a warm hug after a long day, and the flexibility with cooking methods means you can make it work no matter your schedule or kitchen setup. I genuinely hope you enjoy making it as much as I do and end up loving every comforting bowl. Trust me, this one is worth bookmarking!
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Sausage, Cabbage & Sweet Potato Stew (Instant Pot, Crockpot, Stove Top) Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes (stovetop) / 10 minutes (Instant Pot cooking, excluding pressurizing and natural release) / 3-7 hours (Crockpot)
- Total Time: 45 minutes (stovetop) / 35 minutes (Instant Pot) / 3-7 hours (Crockpot)
- Yield: 6 servings
- Category: Stew
- Method: Instant Pot
- Cuisine: Polish/American Fusion
- Diet: Gluten Free
Description
This Sausage, Cabbage & Sweet Potato Stew is a warm, comforting one-pot meal that’s perfect for any day of the week. Featuring tender purple cabbage, sweet potato, and uncured Polish beef sausage simmered in a flavorful chicken stock with hints of apple cider vinegar and green onion, this stew comes together quickly and can be prepared using the Instant Pot, Crockpot, or stovetop. It’s a gluten-free, dairy-free, and Whole30-friendly dish that offers a hearty and nutritious option for a cozy meal.
Ingredients
Vegetables
- 1 medium yellow onion, thinly sliced
- 6 cups thinly sliced purple cabbage
- 2 cups chopped sweet potato (skin on is fine)
- 2 tablespoons thinly sliced green onion
Meats
- 2 pounds uncured nitrate/nitrite-free Polish beef sausage, chopped
Liquids & Seasonings
- 1 quart chicken stock
- 1 teaspoon kosher salt
- 1 tablespoon apple cider vinegar
Instructions
- Prepare the ingredients: Thinly slice the yellow onion and purple cabbage. Chop the sweet potatoes into bite-sized pieces and slice the green onions. Chop the uncured nitrate/nitrite-free Polish beef sausage into chunks.
- Sauté the onion and sausage (if using stovetop or Instant Pot): Using the sauté function on an Instant Pot or a large pot on the stovetop, cook the chopped sausage and sliced onions until the sausage is browned and the onions are translucent, about 5-7 minutes.
- Add the remaining ingredients: Add the thinly sliced purple cabbage, chopped sweet potatoes, kosher salt, chicken stock, and apple cider vinegar to the pot. Stir to combine all ingredients thoroughly.
- Cook the stew: If using Instant Pot, seal the lid and pressure cook on high for 10 minutes, then allow natural release for 10 minutes before opening. If using Crockpot, cook on low for 6-7 hours or on high for 3-4 hours until vegetables are tender. If cooking on stovetop, cover the pot and simmer on low heat for 30-40 minutes or until sweet potatoes are tender.
- Finish and serve: Stir in the thinly sliced green onions. Adjust seasoning with extra salt if needed. Serve hot and enjoy your comforting stew.
Notes
- This stew is naturally gluten-free, dairy-free, and Whole30 compliant.
- You can prepare this recipe in three different ways: Instant Pot, Crockpot, or stovetop, depending on your preference and available equipment.
- Using nitrate/nitrite-free sausage reduces preservatives and enhances the stew’s natural flavors.
- The apple cider vinegar adds a nice tang that balances the richness of the sausage and sweetness of the potatoes.
- Leftovers can be stored in the refrigerator for up to 4 days and often taste even better the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 512
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 35 g
- Saturated Fat: 8 g
- Unsaturated Fat: 27 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 27 g
- Cholesterol: 106 mg
