Step-by-Step 

1: Prepare the Ingredients

1. Slice the sausage into ½-inch thick rounds.
2. Chop the cabbage into bite-sized pieces.
3. Dice the onion and mince the garlic.
4. Slice the carrots and dice the potatoes, if using.
5. Gather all spices and seasonings for easy access.

2: Cook the Sausage

1. Heat a large pot or Dutch oven over medium heat and add olive oil or butter.
2. Add the sliced sausage and cook for about 5-7 minutes, stirring occasionally, until browned. Remove the sausage from the pot and set aside.

3: Sauté the Vegetables

1. In the same pot, add the diced onions and carrots. Cook for about 3-4 minutes until the onions become translucent.
2. Stir in the minced garlic and cook for another 30 seconds until fragrant.

4: Build the Stew Base

1. Add the chopped cabbage and potatoes (if using) to the pot, stirring well.
2. Pour in the diced tomatoes with their juice, followed by the chicken broth.
3. Stir in the smoked paprika, thyme, caraway seeds (if using), salt, and black pepper.
4. Add the bay leaves and bring the mixture to a gentle boil.

5: Simmer the Stew

1. Reduce the heat to low and cover the pot. Allow the stew to simmer for about 25-30 minutes until the cabbage is tender.
2. Stir occasionally and taste for seasoning, adding more salt or pepper as needed.

6: Add the Sausage Back In

1. Return the cooked sausage to the pot and stir well.
2. Let the stew simmer for an additional 5-10 minutes, allowing the flavors to meld.

7: Final Touches and Serving

1. Remove the bay leaves.
2. Stir in the apple cider vinegar for a hint of brightness.
3. Garnish with freshly chopped parsley and serve hot.