* Heat 1 1/2 tablespoons olive oil in a Dutch oven over medium-high heat. Add 2 cups sliced onion to pan; sauté 3 minutes. Add 6 cups thinly sliced green cabbage; sauté 8 minutes or until cabbage wilts. Stir in 1/2 cup fat-free, less-sodium chicken broth; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; and 1/2 teaspoon caraway seeds. Cover, reduce heat, and simmer 5 minutes or until tender.