Westphalian Cabbage Name: Nathalie Alcantara Base: Fort Eustis Recipe: 2 lbs. cabbage (1 head) 3 tablespoons vegetable oil 1 teaspoon salt 1 teaspoon caraway seeds 1 cup beef broth 3 small apples, tart 1 tablespoon cornstarch 2 tablespoons cold water 3 tablespoons red wine vinegar 1/4 teaspoon sugar Shred Cabbage. Heat vegetable oil in a Dutch oven, add cabbage, and sauté 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 thickened and bubbly. Season with vinegar and sugar just before serving.