Braised Red Cabbage

Finely slice the red cabbage and set it aside. Finely dice the onion.

In a large pot, gently heat the granulated sugar until it melts and turns lightly golden, creating a caramel.

Add the diced onion and sliced red cabbage to the pot. Stir well to coat everything in the caramelized sugar.

Pour in the orange juice and red wine. Let it simmer briefly to reduce slightly, deglazing the pot.

Add the stock, salt, black pepper, cinnamon, lemon juice, and balsamic vinegar to the pot. Stir everything together.

Cover the pot and let the mixture simmer gently for 50–70 minutes, stirring occasionally, until the cabbage is beautifully tender.

In a small bowl, mix the wheat starch with a little cold water until it forms a smooth slurry.

Stir the starch slurry into the braised cabbage and cook briefly, stirring constantly, until the sauce thickens to your desired consistency.