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Heat the olive oil in a non-stick pan or skillet on medium heat. Add ½ of the olive oil and sauté the cubed kielbasa sausage for 3 - 4 minutes until crisp. Remove from the pan and set aside.
Add the remaining oil to the pan and sauté the diced onion, carrot and celery for 3 - 4 minutes until the onions are translucent. Add the minced garlic for 1 further minute.
Now add the shredded cabbage, salt and pepper and saute for 1 - 2 minutes.
Pour in the chicken broth. Add the juniper berries, bay leaves and thyme. Simmer on a low heat for 20 - 25 mins uncovered. Add in the kielbasa for the last 5 minutes of the cooking time.
Stir through the apple cider vinegar or lemon juice and adjust the seasoning to taste. Scatter with fresh parsley to serve.