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Sausage, Cabbage & Sweet Potato Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 72 reviews
  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Stew
  • Method: Instant Pot
  • Cuisine: Polish-American Fusion
  • Diet: Gluten Free

Description

A comforting and hearty Sausage, Cabbage & Sweet Potato Stew that brings together savory Polish beef sausage, tender cabbage, and sweet potatoes in a flavorful broth. This versatile one-pot meal is perfect for any time of year and can be easily prepared using an Instant Pot, Crockpot, or on the stove top. It’s gluten-free, dairy-free, and Whole30 compliant, making it a nourishing and satisfying option for a wholesome dinner.

Ingredients

Units Scale

Vegetables

  • 1 medium yellow onion, thinly sliced
  • 6 cups thinly sliced purple cabbage
  • 2 cups chopped sweet potato (skin on)
  • 2 tablespoons thinly sliced green onion

Protein

  • 2 pounds uncured nitrate/nitrite-free Polish beef sausage, chopped

Liquids & Seasonings

  • 1 teaspoon kosher salt
  • 1 quart chicken stock
  • 1 tablespoon apple cider vinegar

Instructions

  1. Prepare Ingredients: Thinly slice the yellow onion, slice the purple cabbage, chop the sweet potatoes into bite-sized pieces, and slice the green onions. Chop the Polish beef sausage into chunks.
  2. Sauté the Sausage and Onion (Stove Top or Instant Pot): In a large pot or the Instant Pot set to sauté mode, cook the chopped sausage over medium heat until browned and cooked through, about 5-7 minutes. Remove sausage and set aside. In the same pot, add the sliced onion and sauté until translucent and fragrant, about 3-4 minutes.
  3. Add Vegetables and Seasoning: Add the thinly sliced cabbage and chopped sweet potato to the pot. Season with kosher salt and stir to combine with the onions.
  4. Add Liquids and Cook: Pour in the chicken stock and add the browned sausage back into the pot. Stir in the apple cider vinegar. On the Instant Pot, seal and cook on high pressure for 10 minutes, then perform a quick release. On the stove top, bring to a boil, then cover and simmer for 25-30 minutes until vegetables are tender. For Crockpot, set to low and cook for 6-8 hours or on high for 3-4 hours.
  5. Finish and Serve: Once cooked, stir in the thinly sliced green onions. Adjust seasoning with additional salt if needed. Serve hot for a cozy meal.

Notes

  • This stew can be made in the Instant Pot, Crockpot, or on the stove top, offering flexibility for your cooking preferences.
  • Using uncured nitrate/nitrite-free sausage makes this recipe healthier and compliant with Whole30 guidelines.
  • Keep the sweet potato skin on for added fiber and nutrients, or peel if preferred.
  • The recipe is naturally gluten-free and dairy-free, making it suitable for those with common dietary restrictions.
  • Feel free to swap chicken stock for vegetable stock to make it suitable for a vegetarian diet, omitting sausage accordingly.

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

Find it online: https://emilyquickdinners.com/sausage-cabbage-and-sweet-potato-stew-recipe/