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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.
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.
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.