Cabbage and Sausage Soup

1/2 tablespoon olive or vegetable oil

1 pound chicken 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 green cabbage, chopped

2 medium potatoes, peeled and cut into 1/2-inch cubes

4 cups chicken broth
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 somewhat.  

Add potatoes, chicken broth, 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.  Serve.

Serves 4 to 6.

From Spicy Southern Kitchen blog