Title: Westphalian cabbage
 Categories: German, Vegetables
      Yield: 4 servings
 
      2 lb Cabbage; (1 head) approx wt.
      3 T  Vegetable oil
      1 t  Salt
      1 t  Caraway seeds
      1 c  Beef broth
      3 ea Apples; small, tart
      1 T  Cornstarch
      2 T  ;water, cold
      3 T  Red wine vinegar
    1/4 t  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.