For the white cabbage-carrot salad, cut the cabbage very finely and season with salt. Press firmly and let rest covered for about 1 hour.
Prepare a marinade from caraway seeds, apple cider vinegar, linseed oil, sugar (possibly liquid sweetener) and water and mix with the cabbage. Then let rest for about 1 1/2 hours.
Finely grate the carrots, mix with the white cabbage and let the white cabbage-carrot salad rest again for about 1/2 hour.