Combine Brussels sprouts, broth, caraway seeds, dillweed and white pepper in large pan. Sprouts should be in a single layer if possible. If too large, add additional stock or water to cover sprouts. Boil for about 20 minutes. Watch closely after this because broth will reduce and thicken, turning brown. Add a bit more stock if necessary. Add spash of balsamic vinegar and gently toss or stir sprouts to coat on all sides. When sprouts coated with shiney glaze, turn out to vegetable dish, cover with any remaining glaze. 4 servings.