This meal consistently fills my home with a delightful aroma. It’s incredibly popular!

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced sausage and cook until browned, about 5 minutes.

2. Add the chopped onion and carrots to the pot, sautéing until the onion is translucent and the carrots begin to soften, about 5 minutes.

3. Stir in the minced garlic and cook for an additional minute until fragrant.

4. Add the shredded cabbage to the pot, stirring to combine with the sausage and vegetables.

5. Pour in the chicken broth and add the caraway seeds. Season with salt and pepper to taste.

6. Bring the stew to a simmer, then reduce the heat to low. Cover and let it cook for about 30 minutes, or until the cabbage is tender.

7. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

For a spicier version, add a pinch of red pepper flakes or a diced jalapeño along with the garlic. If you prefer a thicker stew, you can add a peeled and diced potato to the pot with the carrots. For a vegetarian option, substitute the sausage with smoked tofu or tempeh and use vegetable broth instead of chicken broth. You can also experiment with different types of sausage, such as kielbasa or andouille, to vary the flavor profile.