1. Heat the broth, beer, tomatoes with their juice and bay leaf to a boil in a Dutch oven over high heat. Add the cabbage, potato, onion, carrot, kielbasa, thyme and caraway. 2. Heat to a boil; reduce heat to medium. Partially cover the pot. Cook till the potato and carrot are tender, about 15 minutes. Add salt, if needed, and pepper. ---------------------------------------------------------------------------
Nutrition
Ingredients
