Summer Vegetables with Kielbasa
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Buy all the fresh vegetables you need for this dish at your road-side vegetable stand or a farmer's market.
INGREDIENTS
1 large onion
1-1/2 pounds kielbasa (Polish sausage)
3 medium carrots
6 small all-purpose potatoes, about 1-1/2 pounds
3 ears yellow or white corn
1 tablespoon vegetable oil
1 clove garlic, crushed
1/2 teaspoon caraway seeds
1 teaspoon dried basil leaves
1 teaspoon salt
2 cups apple juice
1 small head green cabbage
2 tablespoons all-purpose flour
1/4 cup waterPeel 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; cut each in half. Remove husks and silk from corn. Wash corn and slice each ear crosswise into 4 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 sauté, stirring constantly, until the onion is lightly browned, about 5 minutes.
Add caraway seed, basil, salt, cut carrots, potato halves, and apple juice to Dutch oven. Bring to a boil over high heat; reduce heat to low. Cover Dutch oven and simmer vegetable-meat mixture for 15 minutes.
Wash cabbage; remove and discard tough outer leaves. Using a large, sharp French chef's knife, cut cabbage into 8 wedges. Add to kielbasa mixture; cover and cook 10 to 15 minutes longer or until vegetables are just tender.
Using a slotted spoon, transfer vegetables and kielbasa to a large tureen or serving dish, arranging vegetables in groupings. Stir flour into water until mixuture 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.
Makes 6 servings
Good served with dark bread and a strong mustard.