Step 1

In 5-to 6-quart Dutch oven, cook bacon over medium-high heat until crisp. Using slotted spoon, place bacon on paper towel–lined plate; set aside.

Step 2

Add potatoes, onion and kielbasa to drippings in Dutch oven. Cook uncovered 5 minutes, stirring frequently, or until onion is tender.

Step 3

Add chicken broth, vinegar, mustard and caraway seed. Heat to boiling; reduce heat to low. Cover; simmer 8 minutes, stirring occasionally.

Step 4

Add cabbage; stir well. Cover; cook an additional 10 to 12 minutes, stirring occasionally, until potatoes are fork-tender and cabbage is crisp-tender. Remove from heat. Stir in bacon; sprinkle with cheese. Let stand 1 to 2 minutes or until cheese is melted. Sprinkle with parsley.