Crockpot Polish Sausage Stew with Sweet Potato and Cabbage

By AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

A warming, gluten-free stew combining smoky Polish sausage with sweet potatoes and purple cabbage, simmered slowly for rich flavor and tender textures. This Eastern European-inspired slow-cooker recipe (gluten free), ready in about 375 minutes, pairs Polish beef sausage, sliced, purple cabbage, chopped, yellow onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 5, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 pound Polish beef sausage, sliced
• 2 medium sweet potato, peeled and diced into 1-inch cubes
• 4 cups purple cabbage, chopped
• 1 medium yellow onion, chopped
• 3 tbsp apple cider vinegar
• 3 cups chicken stock
• 3 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika

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Instructions

1. Step 1: Add 1 pound sliced Polish beef sausage, 2 diced medium sweet potatoes, 4 cups chopped purple cabbage, 1 chopped yellow onion, and 3 minced garlic cloves to the crockpot.
2. Step 2: Pour in 3 cups chicken stock and 3 tbsp apple cider vinegar, then season with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp smoked paprika. Stir gently to combine all ingredients.
3. Step 3: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the sausage is cooked through, vegetables are tender, and flavors meld. Serve warm as a hearty stew.