In a large heavy pot heat up the olive oil. Add the onion and season with a pinch of sea salt. Saute until it starts to get some color but take good care not to burn it. Add the caraway seeds and give it a stir.

Meanwhile rinse and slice the cabbage into thin strips. You may use a madeline if you prefer. Add the sliced cabbage to the pot with the onions. Stir well and hit it with another pinch of sea salt.

Cook the cabbage and onions together for about 20 minutes until the cabbage has wilted.

Add the canned tomatoes to the pot and using a wooden spoon make sure to break them up into large rustic chunks. Add the bay leaves and dill sprigs together with the peppercorns. Stir to combine.

Add the water and apple cider vinegar and bring to a gentle simmer.

Sprinkle the chicken with sea salt and black pepper on both sides and add them to the pot with the cabbage, making sure they are submerged.

Cover with a tight lid and simmer gently for about 45 minutes or until the chicken is fork tender.

Adjust seasonings to your taste with more sea salt and serve hot with a drizzle of extra virgin olive oil, sprinkled with the fresh dill and the red chile pepper.