Halve the cabbage, remove the hard core and cut into ± 1, 5 cm strips.
Heat the oil and sauté the cabbage, stirring for 3 - 4 minutes.
Add the caraway seeds, vinegar, sugar and berry juice and bring to boil.
Reduce heat and simmer for about 20 - 30 minutes or until the desired tenderness is reached.
Mix the corn flour and additional juice and stir into the cabbage.
Add the salt and black pepper to taste and simmer a few minutes more until the corn flour becomes transparent.
Serve warm or allow to cool and refrigerate to enjoy cold or reheat when needed.