Rinse and core cabbage. Then, separate 6-8 of the green outer leaves. Take the rest of the cabbage and cut into a fine julienne or grate it. Refrigerate until ready to make the stir-fry portion.
For the Sauce
In a large saucepan over low heat, add water, white wine, cabbage leaves, and salt. Cook cabbage slowly for 2-3 hours. At this point, the cabbage will be very soft. Push cabbage mixture through a chinois (or use a fine mesh sieve + wooden spoon if you don’t have a chinois) to “juice” it. Set aside.
For the Stir-fry
When the cabbage leaf mixture is nearing the end of its cook time, place a large skillet or wok over medium heat and stir-fry cabbage, cashews, and raisins in vegetable oil of choice until cabbage is tender. Season to taste.
To Serve
Place the stir-fried julienne portion into individual deep plates or bowls, pour the juiced cabbage portion over the top and garnish with fresh herbs. Serve.