This is delicious warm, at room temperature, or straight from the fridge.
Heat oil in a large, nonreactive skillet or Dutch oven over medium-low heat. Add onions and cook until translucent and slightly golden. Add cabbage, apple, vinegar, honey, salt, and caraway seeds; then cover pan and cook over medium-low heat, stirring occasionally, until the cabbage is very soft but not falling apart, about an hour.
Yield: 4 servings