Recipe(tried): Summer Vegetables with Kielbasa

This is one of my family's favorites. I, too, have all of the McCall's Cooking binders.

Summer Vegetables with Kielbasa

1 large onion
1 1/2 lbs. kielbasa
3 medium carrots
6 small potatoes (about 1 1/2 lbs)
3 ears yellow or white corn
1 tablespoon vegetable oil
1 clove garlic (crushed)
1/2 teaspoon caraway seed
1 teaspoon dried basil leaves
1 teaspoon salt
2 cups apple juice or cider
1 small head green head cabbage
2 tablespoons all-purpose flour
1/4 cup water

Peel onion and cut into thin slices. Cut kielbasa into 1 1/2 inch long pieces. Peel carrots and cut into 1 inch long pieces. Peel potatoes, and cut each in half. Remove husks and silk from corn. Wash corn and slice each ear crosswise into four pieces.

Put oil in a 5-quart Dutch oven and heat over high. When oil is hot, add onion, garlic and kielbasa; reduce heat to moderately high and saute, stirring constantly, until the onion is lightly browned. (This will take about 5 minutes.)

Add caraway seed, basil, salt, cut carrots, potato halves, corn pieces, and apple juice to Dutch oven. Stir and put quartered cabbage pieces on top of liquid. Bring to a boil over high heat. Cover Dutch oven and reduce heat to low. Simmer mixture until all the vegetables are tender, turning corn occasionally and pouring liquid over cabbage quarters.

Using a slotted spoon, transfer vegetables and kielbasa to a large serving dish, arranging vegetables in groups. Stir flour into water until mixture is very smooth and no lumps of flour remain. Stir flour mixture gradually into cooking liquid in Dutch oven. Cook, stirring constantly, until mixture boils and thickens. Pour on thickened sauce and serve immediately. Good served with dark bread and a strong mustard. Makes 6 servings.