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- Submitted by: Recipe Group Member
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- Shred cabbage.
- 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.
Submitted by: Recipe Group Member
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