Step 1

Heat oil in a Dutch oven. Add sausage and cook until browned. Remove with a slotted spoon and set aside.

Step 2

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.

Step 3

Add cabbage and cook and stir for a minute or two, until the cabbage wilts some.

Step 4

Add potatoes, chicken broth, water, bouillon cube, and brown sugar.

Step 5

Bring to a simmer, cover and cook until potatoes are soft.

Step 6

Add sausage, black pepper, caraway seeds, thyme, and heavy cream. Bring to a simmer. Serve.