In a dutch oven place your chopped up cabbage, then pour your beef broth over the cabbage. Add your new potatoes and carrots, butter and dried dillweed and let the pot simmer until potatoes and carrot are tender.
In a skillet heat through the keilbasa and the smoked ham until lightly browned. Now add the meat to the pot and simmer another 20-30 minutes to marry the flavors together.
Rye bread is delicious to eat along with this dish or your favorite kind will work.