In a heavy pot or dutch oven, heat olive oil over medium high heat. Add onions and sauté for 2-3 minutes until they begin to soften.
Stir in cabbage, golden raisins, and broth. Cover. When broth begins to boil, reduce heat to a simmer and cook for 10-15 minutes, stirring occasionally until cabbage has wilted and raisins have plumped.
Meanwhile, in a small bowl combine sugar, vinegar and caraway seeds. Stir until sugar is dissolved.
When cabbage has cooked, add apple cider mixture and stir to combine. Serve.