Place the brisket in a 6-quart slow cooker. Top with the cabbage, sweet potato, onion and apple. Stir the soup, water and caraway seed, if desired, in a small bowl. Pour the soup mixture over the brisket and vegetable mixture.
Cover and cook on LOW for 8 to 9 hours* or until the brisket is fork-tender. Season as desired.
*Or on HIGH for 4 to 5 hours.