Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Pounds        Cabbage; (1 Head) Approx Wt.
   3      Tablespoons   Vegetable Oil
   1      Teaspoon      Salt
   1      Teaspoon      Caraway Seeds
   1      Cup           Beef Broth
   3                    Apples; Small, Tart
   1      Tablespoon    Cornstarch
   2      Tablespoons   Water, Cold
   3      Tablespoons   Red Wine Vinegar
     1/4  Teaspoon      Sugar

Preparation:

Shred Cabbage. Heat vegetable oil in a Dutch oven, add cabbage, and saute for 5 minutes. Season with salt and caraway seeds. Pour in the beef broth and cover, simmer over low heat for about 15 minutes. Meanwhile peel, quarter, core and cut apples into thin wedges. Add to cabbage and simmer for another 30 minutes. Blend cornstarch with cold water, add to cabbage, and stir until thickend and bubbly. Season with vinegar and sugar just before serving.