Sausage, Cabbage & Sweet Potato Stew (Instant Pot, Crockpot, Stove Top)
Sausage, Cabbage & Sweet Potato Stew is a super-simple, ultra comforting one-pot meal that comes together in a matter of minutes. A cozy, delicious gluten-free, dairy-free, whole30 recipe that can be made in the Instant Pot, Crockpot or stove top.
- Prep time
- --
- Cook time
- Not listed
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 medium yellow onion (thinly sliced)
- 6 cups thinly sliced purple cabbage
- 2 cups chopped sweet potato (skin on is fine)
- 2 pounds uncured nitrate/nitrite-free polish beef sausage (chopped)
- 1 teaspoon kosher salt
- 1 quart chicken stock
- 1 tablespoon apple cider vinegar
- 2 tablespoons thinly sliced green onion
Instructions
- 1
Instant Pot Instructions
- 2
Add the onion, cabbage, sweet potato, sausage, salt, and stock to a 6-quart pressure cooker.
- 3
Secure the lid, select the manual setting, and set it to high pressure for 5 minutes.
- 4
When the pressure cooker timer is done, quick release the pressure.
- 5
Uncover, add the vinegar, and stir. Taste, adding additional salt if desired.
- 6
Crockpot Instructions
- 7
Add the onion, cabbage, sweet potato, sausage, salt, and stock to a 6-quart slow cooker.
- 8
Cover and cook on high for 4-5 hours or low for 6-8, or until the potatoes are cooked through.
- 9
Uncover, add the vinegar, and stir. Taste, adding additional salt and top with green onion if desired.
- 10
Stove Top Instructions
- 11
Add the onion, cabbage, sweet potato, sausage, salt, and stock to a Dutch oven or large pot.
- 12
Cover, bring to a boil, then reduce to a simmer.
- 13
Cook until the potatoes and cabbage are tender, about 25-35 minutes.
- 14
Uncover, add the vinegar, and stir. Taste, adding additional salt and green onion if desired.