Heat oil in 5-quart Dutch oven. Add onion; saute 4 minutes or until tender. Add broth, cloves, bay leaf and caraway seeds. Bring to boiling. Reduce heat to low; simmer, uncovered, 15 minutes.
Stir in brown sugar, vinegar and salt until sugar dissolves.
Add half of cabbage. In order, top with kielbasa, apple and remaining cabbage. Cover; simmer 30 minutes or until cabbage is tender.
Uncover; cook 10 minutes or until most of liquid has evaporated. Remove bay leaf.