Potato, Sausage and Cabbage Soup

3-4 Sausage links, browned, drained, sliced and set aside
2 tablespoons olive oil
1 large onion, peeled and cut into chunks
4 cloves garlic, chopped
1 1-pound head of green cabbage, cored and sliced thin
5 medium white potatoes, peeled and cut into cubes
3 large carrots, peeled and chopped
6-8 cups vegetable broth 1/4 teaspoon caraway seeds
2 tablespoons chopped fresh parsley
coarse salt and fresh ground pepper, to taste
¼-1/2 c heavy cream (optional)

Heat the olive oil in a large soup pot over medium-high heat and add the onion; stir for five minutes. Add the garlic and cabbage and stir together; cook until the cabbage has wilted, not browned. Add the potatoes, carrots and sausage slices. Stir. Season with caraway, coarse salt, and fresh ground pepper.  Pour in 6 cups of the broth. Cover and bring to a gentle simmer; then lower the heat a bit and simmer until the vegetables are fork tender- about 45 minutes. Add more broth as needed.  Stir in the parsley and the cream, serve.