Created by lovinretirement on January 24, 2017
Step 1: Melt butter in a stock pot. Brown sausage on medium heat; then remove from pan with a slotted spoon. Set aside.
Step 2: Add to the same pot, onion, bell pepper, celery and carrots. Cook on medium heat to soften. Add garlic and cook 1 minute.
Step 3: Add caraway seed, celery seed and thyme leaves and cook a couple minutes.
Step 4: Add cabbage, stir, cover and cook for about 15 minutes.
Step 5: Add the cooked sausage, chicken stock, tomatoes, salt and black pepper. Stir, bring to a boil, then reduce heat to medium-low. Cover and let cook 30 minutes.
Step 6: Drain potatoes and add to soup. Increase heat to medium-high and cook 10-15 minutes or until potatoes are tender, but not mushy.
Step 7: *Note: if you like a more brothy soup, add more chicken stock.