1/4 cup vegetable oil
1/2 teaspoon ground ginger
2/3 cup white sugar
1/3 cup all-purpose flour
2 teaspoons lemon zest
1/4 teaspoon salt
2 cups shredded cabbage
2 tablespoons cornstarch
1 cup milk
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon dried rosemary
2 teaspoons dried marjoram
2 teaspoons dried bread crumbs
3/4 cup honey
1/2 cup raisins
Heat oil in a large saucepan over medium heat. Add ginger, sugar, flour, lemon zest and salt to flavors; whisking constantly. Reduce heat to low; cover, reduce heat to medium, and boil 5 minutes.
Add cabbage, cornstarch, milk, oregano, basil, sage and rosemary and stir just until blended. Add butter or margarine, room temperature, and simmer for about 20 minutes or until cabbage is tender; stirring occasionally. Stir in raisins. Stir in honey, wine, chicken broth and water. Heat through, stirring constantly.