Bavarian Sausage Hot Pot - cooking recipe

Ingredients

1 lb cabbage, cored and sliced 1/2-inch thick
2 medium carrots, peeled and sliced 1/4-inch thick
6 ounces green beans, tipped and snapped into 1-inch lengths
1 lb russet potato, peeled and cut into 1/2-inch cubes
2 cups green peas, if using frozen do not defrost
3 cups beef broth (preferably homemade)
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/8 teaspoon nutmeg, freshly ground nutmeg
1 teaspoon caraway seed
1 teaspoon marjoram, crumbled
3/4 lb kielbasa, sliced 1/4-inch-thick (knockwurst is also good)
2 tablespoons flat leaf parsley, coarsely chopped

Preparation

Place the cabbage, carrots, beans, potatoes, the fresh peas, if using, the broth, salt, pepper, and nutmeg in a large heavy kettle (pot).
Set over moderate heat and bring to a boil. Adjust the heat so the broth bubbles gently, cover, and cook without stirring for 20 minutes.
Add the caraway seeds, marjoram, knockwurst, and frozen peas, if using, and toss lightly to mix. Re-cover and simmer 10 minutes.
Add the parsley, toss lightly, and serve in soup plates with crusty chunks of bread.