Heat peanut oil in a skillet over medium heat. Add 1/2 cup cabbage strips, salt and pepper to taste. Cook, stirring, until wilted. Repeat process until all leaves are wilted. Stir in caraway seed and cook 1 minute. Add wine and vinegar and bring to a simmer. Sprinkle sugar over leaves and mix well. Reduce heat to medium-low. Partially cover pan and gently simmer, stirring occasionally, until liquid has evaporated and cabbage is soft and shiny, about 45 minutes. Remove pan from heat. Set aside 5 minutes. Serve warm or at room temperature. Makes about 3 cups.