October recipe, Bayerischer Würsteltopf - Charcuteriefrick

Ingredients

• 1 pound cabage (cored and sliced 1/2-inch thick)
• 2 carrots (medium-sized carrots, peeled and sliced 1/4-inch thick)
• 6 ounces green beans (tipped and snapped into 1-inch lengths)
• 1 pound potatoes (Maine or Eastern potatoes, peeled and cut into 1/2-inch cubes)
• 2 coups green peas (shelled fresh green peas or frozen green peas (do not thaw))
• 3 coups beef broth (rich beef broth (preferably homemade))
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper (freshly ground)
• 1/8 teaspoon nutmeg (freshly ground)
• 1 teaspoon caraway seeds
• 1 teaspoon marjoram (dried leaf marjoram, crumbled)
• 3/4 pound knockwurst or kielbasa (sliced 1/4-inch-thick)
• 2 tablespoons parsley (coarsely chopped flat-leaf)