| Quarter
and core the cabbage, then using a sharp knife or a food processor
fitted with the slicing disk, shred the cabbage.
In a
large saucepan over medium heat, heat the olive oil. Add the
onion and carrot and sauté until softened slightly, about
5 minutes.
Add
the cabbage, apples, cranberries, pepper, caraway seeds, vinegar,
sugar and water. Stir and toss to combine. Bring to a boil.
Reduce heat to medium, cover, and cook, stirring occasionally,
until the cabbage is tender and the liquid has mostly evaporated,
about 15 minutes. Stir in the parsley.
Serve
now, or refrigerate in a tightly covered container for up
to 24 hours. Although delicious freshly cooked, this combination
seems to taste even better after the various elements have
had a chance to mingle.
If needed,
reheat in a double boiler.
To serve,
transfer to a bowl.
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