Chop the red cabbage into medium-sized pieces.

Core and chunk the Granny Smith apples (no need to peel).

Combine the cabbage and apples in a pot.

Pour in enough apple juice to come about halfway up the mix.

Add 1 to 2 tablespoons of caraway seeds.

Add a little salt and pepper.

Pour in 2 to 4 tablespoons of red wine vinegar.

Stir in about the same amount (2-4 Tbsp) of brown sugar. (Inferred).

Cover the pot and cook until the cabbage is tender, stirring occasionally.