1/2 tablespoon olive or vegetable oil
1 (16-ounce) package smoked Kielbasa sausage, cut into 1/4-inch slices
1 tablespoon butter
2 carrots, peeled and thinly sliced
1 medium sweet onion, chopped
2 cloves garlic, minced
1 small head of green cabbage, chopped
1 (14.5-ounce) can of chicken broth
1 1/2 cups water
1 chicken bouillon cube
2 medium potatoes, peeled and cut into 1/2-inch cubes
1 tablespoon packed brown sugar
1/2 teaspoon black pepper
1/4 teaspoon caraway seeds, optional
1/4 teaspoon dried thyme
1/3 cup heavy cream
Heat oil in a Dutch oven. Add sausage and cook until browned. Remove with a slotted spoon and set aside.
Add butter to the grease in the Dutch oven and cook carrots and onion over medium heat until soft. Add garlic and cook 1 minute.
Add cabbage and cook and stir for a minute or two, until the cabbage wilts some.
Add potatoes, chicken broth, water, a bouillon cube, and brown sugar.
Bring to a simmer, cover, and cook until potatoes are soft.
Add sausage, black pepper, caraway seeds, thyme, and heavy cream. Bring to a simmer