Sausage, Cabbage & Sweet Potato Stew Recipe

If you’re craving a cozy, hearty dish that’s packed with flavor and comes together with minimal fuss, you’re going to want to try my Sausage, Cabbage & Sweet Potato Stew Recipe. This stew is one of those rare meals that feels both indulgent and wholesome at the same time—it’s like a warm hug in a bowl. Whether you use the Instant Pot, Crockpot, or stove top, it’s incredibly easy to pull off and perfect for those busy days when you still want something nourishing and satisfying on the table.

this Recipe

Ingredients You’ll Need

All the ingredients work beautifully together to create a stew that’s sweet, savory, and comforting. When shopping, I recommend picking a nitrate/nitrite-free polish beef sausage for the best flavor and to keep it clean. Using purple cabbage not only adds vibrant color but also a nice, subtle sweetness that pairs perfectly with the sweet potatoes.

• Yellow Onion: Thinly sliced for sweetness and depth—don’t skip thin slicing, it softens nicely and blends into the stew.
• Purple Cabbage: Thinly sliced for even cooking and a pop of color; it breaks down gently to give the stew a lovely texture.
• Sweet Potato: Chopped with skin on to boost nutrition and added fiber; the sweetness balances the sausage beautifully.
• Polish Beef Sausage: Make sure it’s uncured and nitrate/nitrite-free for clean eating and the best flavor.
• Kosher Salt: Enhances all the natural flavors—season gradually as you cook to avoid oversalting.
• Chicken Stock: Adds rich, savory depth—homemade or store-bought works fine.
• Apple Cider Vinegar: Just a splash to brighten the stew and cut through the richness.
• Green Onion: Thinly sliced to sprinkle on top for a fresh, mild onion bite as a finishing touch.

Variations

One of my favorite things about this Sausage, Cabbage & Sweet Potato Stew Recipe is how easy it is to tweak for different tastes or dietary needs. Feel free to get creative—trust me, you’ll enjoy trying out different versions!

• Spice it Up: I love adding a pinch of chili flakes or smoked paprika for a little warmth; my family definitely asks for this kick now and then.
• Make it Vegetarian: Swap the sausage for smoked tempeh or plant-based sausage, and use vegetable stock—still packed with flavor.
• Seasonal Swap: In the colder months, I add diced carrots or parsnips for extra heartiness.
• Extra Creamy: Stir in a splash of coconut milk at the end for a soft, creamy finish that’s unexpected but delicious.

How to Make Sausage, Cabbage & Sweet Potato Stew Recipe

Step 1: Sauté the Aromatics and Sausage

Start by heating a wide, heavy-bottomed pot on medium heat. Add the chopped sausage and cook until it browns nicely—this step is crucial because those browned bits are where a lot of the flavor happens. Then toss in the thinly sliced yellow onion. Cook it until it softens and becomes translucent, stirring often so nothing sticks to the pan. This usually takes about 5 to 7 minutes, and you’ll start smelling that rich, savory aroma that promises great things ahead.

Step 2: Add Cabbage and Sweet Potatoes

Next, add the thinly sliced purple cabbage and chopped sweet potatoes straight into the pot. Give everything a good stir so the veggies get coated in the flavorful sausage drippings. This step helps the cabbage start to soften and releases its subtle sweetness, which I just love in this stew.

Step 3: Pour in the Stock and Season

Pour in the chicken stock, then season with kosher salt. The stock should just about cover the ingredients. Now, bring it all to a gentle simmer. Cover and cook until the sweet potatoes are tender but not mushy—usually about 20 to 25 minutes on the stove top. If you’re using the Instant Pot, seal and cook on high pressure for 10 minutes, then do a quick release. For the Crockpot, low for 4 to 6 hours works beautifully.

Step 4: Finish with Vinegar and Green Onions

Right before serving, stir in the tablespoon of apple cider vinegar—it really wakes up the flavors and adds brightness. Sprinkle the thin slices of green onion on top for a fresh contrast you’ll appreciate in every bite.

How to Serve Sausage, Cabbage & Sweet Potato Stew Recipe

Garnishes

I usually keep it simple with a sprinkle of those thinly sliced green onions because they add a gentle, fresh onion flavor that wakes up the whole dish. Sometimes I add a few fresh parsley leaves or a little extra cracked black pepper if I’m feeling fancy—but green onions are my go-to favorite.

Side Dishes

This stew is pretty filling on its own, but I love serving it with crusty gluten-free bread or a simple green salad on the side. Mashed cauliflower is another great low-carb companion that soaks up the stew’s juices perfectly.

Creative Ways to Present

For a special dinner, I’ve ladled the stew into mini cast iron skillets for individual servings. It always feels extra cozy and makes guests smile. You could also top with a dollop of coconut yogurt or sour cream alternative for an unexpected twist.

Make Ahead and Storage

Storing Leftovers

After the stew cools, I store leftovers in airtight containers in the fridge. It keeps well for up to four days, and the flavors actually deepen overnight. I always recommend portioning it out for easy grab-and-go meals during the week.

Freezing

This stew freezes beautifully. Just ladle it into freezer-safe containers or bags, leaving some headspace. When you’re ready to eat, thaw overnight in the fridge and reheat gently to avoid overcooking the sweet potatoes.

Reheating

I reheat leftovers on the stove over low heat, stirring often to prevent sticking. Adding a splash of chicken stock or water helps loosen the stew up if it’s thickened too much. You can also reheat in the microwave, covered, stirring halfway through for even warmth.

FAQs

Final Thoughts

I absolutely love how this Sausage, Cabbage & Sweet Potato Stew Recipe comes together—you get that perfect balance of hearty, savory, and a touch of sweetness that keeps you coming back for more. It’s a recipe I turn to when I want comforting food without the fuss, and seeing my family dig in with smiles always makes it extra special. Trust me, once you try this stew, it’s going to become one of your favorites too. So, grab your pot and let’s get cooking!

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