Place a medium-large pot over medium-high heat, and add the olive oil; once the oil is hot, add in the sliced beef smoked sausage, and allow the slices to caramelize and brown in the oil, for about 4 to 5 minutes.
When the sausage is browned, add the sliced onions, stir and allow the onions to caramelize with the sausage for another few minutes, until golden-brown and softened.
Once onions are caramelized, add in the sliced cabbage, stir to combine, and allow the cabbage to soften and take on the flavors of the sausage and onions for several minutes.
When cabbage is softened and golden, add in the black pepper, ground caraway seeds and the pinch of salt, and stir to combine.
Add garlic and once it becomes aromatic, add in the cup of lager and stir to combine; allow the beer to slightly reduce for about 3 minutes.
Add in the cubed potatoes and the hot chicken broth, stir, and allow the mixture to come to the boil; once boiling place a lid on (slightly askew to allow just a little steam to escape), and reduce the heat to low to gently simmer for about 40 minutes;
After the 40 minutes, turn the heat off, and finish the stew by stirring in the apple cider vinegar and the chopped parsley (add more salt if necessary, too).
Serve in large bowls with some hearty, rye bread or rustic rolls with butter or cream cheese.