1 tbsp. salad oil
1 clove garlic, crushed
1 1/2 lbs. kulbasa, cut in 1 1/2 inch pieces
1 tbsp. salt
3 med. carrots, cut in 1 inch pieces
3 ears corn on the cob, cut into thirds
1 sm. head cabbage
2 tbsp. flour
1 lg. onion, sliced
1 tbsp. dried basil leaves
6 sm. pared potatoes
2 c. apple juice
1/4 c. water
1/2 tsp. caraway seed

Heat oil in five quart Dutch oven. Saute onion, garlic and kulbasa until lightly browned (about 5 minutes) add caraway, basil, salt, carrots, potatoes and apple juice to Dutch oven. Bring to boil; reduce heat and let simmer, covered for 15 minutes.

Remove husks and silk from corn; wash corn and cut or break into four pieces. Wash cabbage, cut into eight wedges. Add to mixture in Dutch oven. Cook from 10 to 15 minutes or longer, until vegetables are tender. Stir flour into water until smooth. Stir into stew and cook until thickened.