2 medium (1 cup) onion, chopped
2 medium (1 cup) carrot, thinly sliced
3 cups coleslaw mix
1/2 pound Kielbasa or smoked sausage, cut into 1/4-inch pieces
2 (14-ounce) cans beef broth
1/2 teaspoon caraway seed
1/4 teaspoon pepper
Melt butter in 4-quart saucepan until sizzling; add onions and carrots. Cook over medium-high heat, stirring occasionally, until crisply tender (3 to 4 minutes). Add all remaining ingredients.
Cook over medium-high heat until mixture comes to a full boil (6 to 8 minutes). Reduce heat to medium. Continue cooking, stirring occasionally, until carrots are tender (4 to 6 minutes).
Kielbasa sausage may also be labeled smoked sausage or Polish sausage. This ring-shaped sausage is excellent paired with German ingredients such as caraway seed and cabbage. Caraway seeds flavor many foods from rye bread to German potato salad.