Heat the oil in a small saucepan and sauté the onion for about 4–5 minutes. Add the red cabbage and carrots and cook for 8 minutes. Add the grated apple, and stir in the vinegar to keep the apple from browning. Season with sea salt, freshly ground black pepper, and caraway seeds.

Put a liner in your slow cooker and add the contents of your skillet.

In a small bowl, whisk the cornstarch, wine, stock, and brown sugar. Season with a little more sea salt and pepper and pour it over the cabbage mixture. Cover and cook on low for 3 hours or high for 2 hours.

Bury the kielbasa in the cabbage, and cook on low for about 2 more hours or on high for an hour if you’re in a hurry to eat.

Adjust seasonings and serve with potatoes rosti or mashed potatoes.