Combine coarsely shredded red cabbage, thinly sliced onion, water, lemon juice, chicken bouillon granules, and caraway seed in a 2-quart saucepan.

Bring the mixture to a boil.

Reduce heat to low, cover the saucepan, and simmer for 7 to 8 minutes, or until the cabbage is nearly tender.

Stir in the cored and bite-sized apple pieces.

Cook for an additional 2 to 3 minutes, until both the apple and cabbage are tender.

Garnish with apple slices, if desired.

Serve hot.