1/2 tablespoon olive or vegetable oil
1 (16-ounce) package smoked Kielbasa sausage, cut into
1 tablespoon butter
2 carrots, peeled and thinly sliced
2 corn on the cob cut to large chunks
1 medium sweet onion, chopped
2 cloves garlic, minced
1 small head green cabbage, chopped
1 (14.5-ounce) can chicken broth
1 1/2 cups water
1 chicken bouillon cube
2 medium potatoes, peeled and cut into
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 stove.
Add hotdog and cook until carmelized. Eliminate with an opened spoon and put away.
Add spread to the oil in the
Dutch broiler and cook carrots and onion , corn, over medium-heat until delicate.
Add garlic and cook 1 moment.
Add cabbage and cook and mix briefly, until the cabbage shrinks some.
Add potatoes, chicken stock, water, bouillon 3D square, and earthy colored sugar.
Bring to a stew, cover and cook until potatoes are delicate.
Add hotdog, dark pepper, caraway seeds, thyme, and weighty cream. Bring to a stew. Serve