In a small saucepan, mix vinegar, fructose, pepper flakes, caraway seeds, salt, a few dashes of pepper and water; bring to a boil. Cook about 4 minutes and remove from heat.
Meanwhile, fill a large kettle with about 1 inch of water and bring to a boil. Place cabbage slices and bell pepper in a steamer basket and place over water. Steam, covered, 3 minutes. Remove to a serving bowl.
Pour sauce through a strainer over cabbage and toss well.