Heat oil in Dutch oven or heavy saucepan. Add cabbage; sauté 5 minutes. Season with salt and caraway seeds. Pour in broth; cover. Simmer over low heat about 15 minutes.
Meanwhile, peel, quarter, core, and cut apples into thin wedges. Add to cabbage; simmer 30 minutes. Blend cornstarch with cold water.
Add to cabbage; stir until thickened and bubbly. Season with vinegar and sugar.Makes 6 Source: