Heat the oil in a large saucepan and saute the onions over low heat for about 10 minutes, until soft.
While that's cooking, on the side cook Pasta (al dente) as per the manufacturer's instruction . You can also use fresh pasta if you like.
Meanwhile, to the soft onions, add the cabbage and Brussels sprouts and give it a stir for 2-3 minutes.
Stir in the caraway and dill seeds along with salt. Give it a good mix.
Add the stock (refer Tips section for the quantity). I used water.
Cover and simmer for 5-10 minutes,
or until the cabbage and the sprouts are crisp tender.
Drain the cooked Pasta.
and then add it to the cabbage-brussels sprouts mixture.
Give it a toss along with pepper until combined.