Kielbasa and Red Cabbage

How purple is this?! It's due to the red cabbage. The red cabbage when combined with the cleaning products used after the prep for this was done, turned the cabbage blue. This was a dish that used apples. I had to get rid of the peeled apples before they went bad (see earlier posts from today to understand). Mike said that this dish reminded him of something that we ate when we went to Prague three years ago. I will freely admit, that the Czechs certainly make this dish much better than I do.

1 tablespoon olive oil
1 cup chopped onion
3 tablespoons beef broth
1/2 teaspoon caraway seeds (I think that the dish could use more and I likely double it when I make it next).
2 tablespoons brown sugar
2 tablespoons red wine vinegar
1/2 teaspoon salt
1 shredded red cabbage (I couldn't find the pre-shredded red cabbage and used about 30 ounces of the cabbage that Mike shredded for me)
1 pound kielbasa, cut into 1/2 inch thick slices
1 apple, peeled cored, and sliced (the original recipe called for Granny Smith, but that was not in my bag full of apples from yesterday, so I used what I had, either a McIntosh, Empire or Cortland)

1. Heat the oil in a large Dutch oven. Add onion,; saute 4 minutes or until tender. Add broth and caraway seeds. Bring to boiling. Lower heat; simmer uncovered for 10-15 minutes.
2. Add brown sugar, vinegar, and salt. Stir until the sugar dissolves.
   
3. Add half of the cabbage. Top with kielbasa, apple slices, and remaining cabbage. Cover; simmer 30 minutes or until cabbage is tender.
   
4. Uncover; cook 10 minutes or until most of the liquid evaporates.