Add a splash of oil to a heavy based pan over a low heat. When hot, add the spices and bay. Add the cabbage, clementine juice, a grating of clementine and lemon zest, the sugar and half a mug of wine. Cover.
Simmer over a very low heat for about 1 hr. Stir now and again. Add more wine if needed, so it doesn’t dry out on the bottom of the pan.Uncover after 1 hr. Turn the heat up.
Splash in more wine, little by little, letting it guzzle it up like a risotto. Taste. The cabbage should be dark, glossy and sweet. Adjust the seasoning.Finish with a squeeze of lemon juice and a little more zest.