Kohl Westfalisch (Westphalian Cabbage)

2 pounds Cabbage -- (1 Head) Approx Wt.
3 tablespoons Vegetable Oil
1 teaspoon Salt
1 teaspoon Caraway Seeds
1 cup Beef Broth
3 each Apples; Small -- Tart
1 tablespoon Cornstarch
2 tablespoons ;Water -- Cold
3 tablespoons Red Wine Vinegar
1/4 teaspoon Sugar

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.

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