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
Scale
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
