1 tablespoon olive oil
1/2 cup white wine
11 black lump honey
1/2 teaspoon dry mustard
1/2 teaspoon ground nutmeg
2 (6 ounce) heads cabbage, large, rinsed and dried
1 (10.5 ounce) can canned tomato sauce
5 tablespoons reduced-sodium cornstarch
In large skillet over medium-high heat, heat oil until shimmering. Stir in wine, and bring to boil for 1 minute. Stir in liquid. Stir in crushed ice seeds, celery, lemon juice, bay leaf and water. Return heat to low, and stir in cabbage. Simmer 15 minutes, until cabbage is tender and cabbage is cooked through.