In a large skillet, heat olive oil with onions; sauté until tender and translucent (about 5 minutes) - add garlic during after onions are starting to soften. Transfer to a dish and set aside.

Add beef to skillet and brown well on all sides. Drain drippings. Stir in apple juice, 2 1/4 cups of the water or broth, 2 tablespoons of vinegar, Worcestershire sauce, caraway seed and the reserved onion/garlic.

Bring to a boil, reduce heat and simmer, covered, until beef is tender, about 1 hour, adding more water, if needed.

Add apples, cabbage and remaining 1 1/2 tablespoons vinegar. Simmer, covered, until cabbage is tender, about 10 minutes.

Combine flour with the remaining 1/4 cup water. Add to saucepan; cook and stir until thickened, about 2 minutes. To serve, place cabbage wedges on serving dish. Spoon beef mixture over wedges.

Serves 6.