Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onions and minced garlic, and sauté until the onions are translucent.
3. Stir in the grated carrots and caraway seeds, cooking for an additional 5 minutes.
4. Add the chopped red cabbage to the pot and mix well.
5. Dissolve the vegetable stock cube in the water and pour it into the pot.
6. Bring the mixture to a boil, then reduce heat and let it simmer for about 30 minutes, or until the cabbage is tender.
7. Stir in the apple cider vinegar and season with salt and black pepper to taste.
8. Serve hot, garnished with fresh parsley.