Sausage, Cabbage & Sweet Potato Stew (Instant Pot, Crockpot,

• servings: 6 servings

Ingredients

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

Directions

Instant Pot Instructions

Add the onion, cabbage, sweet potato, sausage, salt, and stock to a 6-quart pressure cooker.

Secure the lid, select the manual setting, and set it to high pressure for 5 minutes.

When the pressure cooker timer is done, quick release the pressure.

Uncover, add the vinegar, and stir. Taste, adding additional salt if desired.

Crockpot Instructions

Add the onion, cabbage, sweet potato, sausage, salt, and stock to a 6-quart slow cooker.

Cover and cook on high for 4-5 hours or low for 6-8, or until the potatoes are cooked through.

Uncover, add the vinegar, and stir. Taste, adding additional salt and top with green onion if desired.

Stove Top Instructions

Add the onion, cabbage, sweet potato, sausage, salt, and stock to a Dutch oven or large pot.

Cover, bring to a boil, then reduce to a simmer.

Cook until the potatoes and cabbage are tender, about 25-35 minutes.

Uncover, add the vinegar, and stir. Taste, adding additional salt and green onion if desired.

Nutrition

• Calories: 512 kcal
• Total Fat: 35 g
• Saturated Fat: 8 g
• Unsaturated Fat: 27 g
• Cholesterol: 106 mg
• Sodium: 850 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 4 g
• Total Sugars: 6 g
• Protein: 27 g