1 1/2 pounds sausage -- sweet italian
2 large potatoes
2 onions -- chopped
4 carrots -- sliced
10 ounces chicken stock
19 ounces tomatoes -- can, undrained, -- chop
2 tablespoons fresh dill -- chopped, or 1 tablespoon dried dill
1/2 teaspoon caraway seed
1/2 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
4 cups cabbage -- coarsely sliced
1/2 can fresh parsley -- coarsely chopped
4 cloves garlic -- chopped
Discard casings from sausage; cut sausage into bite-size pieces. In large skillet, brown sausage over medium-high heat; drain off fat and transfer sausage to Crockpot.
Meanwhile, peel potatoes, grate 1 and dice 1. Add potatoes to Crockpot along with onions, garlic, carrots, chicken stock, tomatoes, dill, caraway seeds, celery seeds, salt, pepper and nutmeg. Cover and cook on low heat for 7 1/2 hours.
Add cabbage, parsley and butter, pushing cabbage down into liquid; cook for 30 to 60 minutes or until vegetables are tender.