If you’re craving something cozy, nourishing, and downright delicious, you’re going to want to stick around for this one. I’m thrilled to share my Sausage, Cabbage & Sweet Potato Stew (Instant Pot, Crockpot, Stove Top) Recipe because it’s one of those meals that feels like a warm hug in a bowl—perfect for busy weeknights or lazy weekends. Whether you want to toss it together quickly in your Instant Pot, let it slowly simmer in the Crockpot, or simmer gently on your stove top, this recipe fits effortlessly into your life.
Why You’ll Love This Recipe
- Versatile Cooking Methods: Whether you have an Instant Pot, Crockpot, or just a stove, this stew adapts perfectly.
- Comforting & Nutritious: Sweet potatoes and cabbage bring fiber and sweetness, while sausage delivers savory satisfaction.
- Whole30 and Allergy Friendly: This stew is naturally gluten-free, dairy-free, and Whole30 compliant, making it great for many diets.
- Simple Ingredients, Big Flavor: You’ll be amazed at how just a handful of kitchen staples come together to create such a rich, hearty dish.
Ingredients You’ll Need
The magic of this stew starts with combining sweet, earthy sweet potatoes, crunchy purple cabbage, and hearty sausage. The balance of flavors and textures makes every spoonful a joy. When shopping, look for high-quality sausage—uncured and nitrate-free is best to keep it clean and healthy.
- Yellow onion: Thinly sliced to release its natural sweetness and depth as it cooks down.
- Purple cabbage: Adds a beautiful color contrast and a subtle crunch that softens perfectly in the stew.
- Sweet potato: I keep the skin on for extra texture and nutrients; plus, it holds up nicely without becoming mushy.
- Polish beef sausage: I prefer uncured nitrate/nitrite-free sausage for the best flavor and a cleaner ingredient list.
- Kosher salt: For seasoning – trust me, don’t skip this as it brings all the flavors together.
- Chicken stock: Using a good quality stock really elevates the stew’s richness.
- Apple cider vinegar: Just a splash brightens the dish and balances the richness with a little tang.
- Green onion: Thinly sliced and added at the end for a fresh finish and a pop of color.
Variations
I love making this stew my own depending on what’s in my fridge and what my family’s mood is. It’s such a flexible recipe that tweaks and swaps are super easy.
- Swap in kielbasa or chicken sausage: I once used smoked kielbasa and the smoky flavor took the dish to another level.
- Add in carrots or parsnips: If you want a sweeter, earthier stew, these root veggies blend beautifully here.
- Make it spicy: Throw in some red pepper flakes or diced jalapeños for a subtle heat that wakes up your palate.
- Use vegetable stock: To make it vegetarian-friendly, swap sausage for hearty mushrooms and use veg stock instead.
How to Make Sausage, Cabbage & Sweet Potato Stew (Instant Pot, Crockpot, Stove Top) Recipe
Step 1: Brown the Sausage and Sauté Onions
Start by chopping your sausage into bite-sized pieces, then brown it in a little oil in your chosen cooking vessel—Instant Pot on sauté mode, skillet for the stove top, or directly in the Crockpot’s insert if it has a sauté option. After the sausage gets some color, scoop it out and set aside. In the same pot, add the thinly sliced onion and cook until soft and fragrant; this is where the foundation of flavor begins. Don’t rush this step—it’s worth waiting for those onions to sweat and sweeten up.
Step 2: Add Cabbage and Sweet Potato
Layer in the thinly sliced purple cabbage and chopped sweet potatoes. Give it all a good stir so every piece gets cozy in the pot. If you’re using the Instant Pot, this is where you’ll want to season with kosher salt and add the chicken stock. For stove top or Crockpot, add the broth and salt now—this ensures the veggies have enough liquid to soften nicely.
Step 3: Simmer and Meld Flavors
If you’re on the stove top, bring the stew to a gentle simmer, cover, and cook for about 30-35 minutes until the sweet potatoes are fork-tender and the cabbage has wilted just right. For the Instant Pot, seal the lid and cook on high pressure for 8 minutes, then use a quick release. In the Crockpot, set it on low for 6 hours or high for 3 hours. The sausage will infuse the broth with rich, meaty goodness while sweet potatoes add creaminess and cabbage a lovely mild bite.
Step 4: Finish with Apple Cider Vinegar and Green Onions
Once everything is tender and well-blended, stir in the apple cider vinegar. This touch of acidity brightens the stew perfectly, cutting through the richness of the sausage. Scatter the thinly sliced green onions on top for freshness and a little crunch. Give it one last gentle stir, and you’re ready to serve!
Pro Tips for Making Sausage, Cabbage & Sweet Potato Stew (Instant Pot, Crockpot, Stove Top) Recipe
- Don’t Skip Browning the Sausage: It adds a deep, caramelized flavor you just can’t get if you toss it in raw.
- Slice Onion Thinly: This ensures the onion melts into the stew, creating a natural sweetness instead of bits that dominate.
- Leave Sweet Potato Skin On: It adds texture and nutrients—and I find it holds up better in liquid.
- Add Vinegar Last: Adding apple cider vinegar at the end keeps its brightness intact and prevents it from cooking off.
How to Serve Sausage, Cabbage & Sweet Potato Stew (Instant Pot, Crockpot, Stove Top) Recipe
Garnishes
I actually love topping this stew with more than just green onions—sometimes I add a dollop of tangy dairy-free yogurt for creaminess or a sprinkle of crunchy toasted pumpkin seeds for texture. A little fresh parsley or thyme also works beautifully if you like fresh herbs.
Side Dishes
This stew stands tall on its own, but if you want a little something extra, I like serving it alongside rustic gluten-free bread or a simple green salad lightly dressed with lemon and olive oil. For a heartier meal, roasted Brussels sprouts or garlic green beans are fantastic companions.
Creative Ways to Present
For holiday dinners or casual gatherings, I’ve served this stew in mini bread bowls—people loved dipping the tender bread into the stew. Another time, I layered it over creamy polenta for a cozy twist. It’s a crowd-pleaser that’s easy to dress up without extra fuss.
Make Ahead and Storage
Storing Leftovers
Leftover stew keeps beautifully in an airtight container in the fridge for up to 4 days. I usually store mine in Mason jars or BPA-free plastic containers to keep flavors fresh and make reheating a breeze.
Freezing
I’ve frozen this stew multiple times with excellent results. Just be sure to cool it completely before packing into freezer-safe containers or bags. It freezes well for up to 3 months. When you’re ready, thaw overnight in the fridge for best texture.
Reheating
To reheat, I gently warm it on the stove over low heat, stirring occasionally to keep everything evenly heated. You can also microwave leftovers covered, but take care to stop halfway and stir so it heats through evenly. Adding a splash of broth or water while reheating helps keep the stew nice and saucy.
FAQs
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Can I use other types of sausage in this stew?
Absolutely! While I prefer Polish beef sausage for its rich flavor, you can swap in chicken sausage, turkey sausage, or even smoked kielbasa. Just make sure the sausage is uncured and nitrate-free if you want to keep it Whole30 compliant and healthier.
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Is this stew suitable for freezer meal prep?
Yes! This stew freezes wonderfully. Just let it cool completely before freezing in airtight containers or freezer bags. When reheating, thaw overnight and warm gently to maintain texture and flavor.
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Can I make this recipe vegetarian or vegan?
You can! Swap the sausage for hearty sautéed mushrooms, tofu, or plant-based sausage alternatives, and use vegetable broth instead of chicken stock. The cabbage and sweet potatoes will still keep the stew flavorful and satisfying.
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How spicy is this stew? Can I add heat?
The base recipe isn’t spicy, but you can easily add heat by tossing in red pepper flakes, cayenne, or diced fresh jalapeños when sautéing the onions. I like adding a pinch of spice for depth, but keep it mild if cooking for kids.
Final Thoughts
This Sausage, Cabbage & Sweet Potato Stew (Instant Pot, Crockpot, Stove Top) Recipe holds a special spot on my recipe rotation because it’s so reliable, comforting, and simple to pull together. Whether you’re an Instant Pot enthusiast or prefer the slow simmer of a Crockpot, you’ll enjoy how the flavors meld with minimal effort. I hope you give it a try and discover how effortlessly satisfying this stew can be—it just might become your family’s new favorite, just like it did for mine!
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Sausage, Cabbage & Sweet Potato Stew (Instant Pot, Crockpot, Stove Top) Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Stew
- Method: Stovetop
- Cuisine: Polish-American fusion
- Diet: Gluten Free
Description
This Sausage, Cabbage & Sweet Potato Stew is a comforting and hearty one-pot meal that is perfect for any occasion. Featuring uncured Polish beef sausage, sweet potatoes, and vibrant purple cabbage, it offers a delicious blend of flavors and textures. Suitable for Instant Pot, Crockpot, or stovetop cooking, this gluten-free, dairy-free, and Whole30-friendly stew comes together quickly and easily, making it an ideal choice for a nutritious weeknight dinner.
Ingredients
Produce
- 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
Meat
- 2 pounds uncured nitrate/nitrite-free Polish beef sausage, chopped
Pantry
- 1 teaspoon kosher salt
- 1 quart chicken stock
- 1 tablespoon apple cider vinegar
Instructions
- Prepare the ingredients: Thinly slice the yellow onion and purple cabbage. Chop the sweet potato into bite-sized pieces, leaving the skin on. Slice the green onion thinly for garnish. Chop the Polish beef sausage into pieces suitable for stewing.
- Brown the sausage: Using your chosen cooking method such as Instant Pot on sauté mode or a heavy-bottomed pot on the stovetop, add the chopped sausage and cook until browned on all sides. This enhances the flavor and renders some fat for the stew.
- Combine the stew components: Add the sliced onion, purple cabbage, chopped sweet potato, kosher salt, and chicken stock to the pot with the browned sausage. Stir to mix all ingredients evenly.
- Cook the stew: If using an Instant Pot, seal the lid and cook on manual high pressure for 10 minutes, then release pressure naturally for best texture. For Crockpot, cook on low for 6-8 hours or high for 3-4 hours. On stovetop, bring to a simmer, cover, and cook for about 45 minutes or until sweet potatoes are tender and flavors meld.
- Add vinegar and adjust seasoning: Once cooked, stir in the apple cider vinegar to brighten the flavors. Taste the stew and adjust salt if needed.
- Garnish and serve: Sprinkle the thinly sliced green onions over each serving for a fresh and mild onion flavor contrast. Serve hot as a satisfying main dish.
Notes
- This stew is naturally gluten-free, dairy-free, and Whole30-compliant, making it suitable for various dietary preferences.
- You can adjust the sweetness by using different varieties of sweet potatoes or adding a touch of honey if not adhering strictly to Whole30.
- For added spice, consider adding red pepper flakes or smoked paprika during the sauté step.
- If you don’t have chicken stock, vegetable stock or water with bouillon can be used as substitutes.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 3 months, making this dish great for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 512 kcal
- 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
