Bavarian Sausage Hotpot

1 lb. cabbage, sliced 1/2-inch thick
2 carrots, sliced 1/4 inch thick
6 oz. green beans, snapped into 1 inch lengths
1 lb. potatoes, cut into 1/2-inch cubes
2 cups fresh or frozen green peas
3 cups beef broth
1/2 tsp. salt
1/8 tsp. freshly grated nutmeg
1 tsp. caraway seeds
1 tsp. marjoram
3/4 lb. knockwurst or kielbasa, sliced 1/4 inch thick
2 Tbs. chopped parsley

Place cabbage, carrots, beans, potatoes, peas, broth, salt, pepper, and nutmeg in large heavy kettle and bring to a boil. Reduce heat to simmer, cover and cook for 20 minutes. Add caraway, marjoram, and sausage, and toss lightly to mix. Re-cover and simmer 10 minutes. Add parsley, toss lightly, and serve in soup plates with crusty chunks of bread.

Source of recipe: "The New German Cookbook" by Jean Anderson and Hedy Würz.