Halve the cabbage and cut out the stem. Then cut the rest into chunks.

Blanch the pieces in salted boiling water for 2 minutes

Drain and pat dry.

Peel and Mince the onion.

Zest and juice the lemon.

Heat the butter in a large skillet. Add the onion and cook, stirring until transparent.

Add the vegetable broth and the cream to the pot. Bring to a boil and let simmer for 5 minutes.

After 5 minutes add the lemon zest. Season with kosher salt and freshly ground pepper.

Stir in 3 tablespoons of lemon juice.

Simmer for another 5 minutes.

Stir a bit of cold water into the cornstarch to make a paste and add it to the mixture, whisking to combine.

Add the blanched cabbage and stir to coat.

Turn the heat up to medium-high and cook for another 3 minutes.

Season again with kosher salt and freshly ground pepper.

Mix in the chopped lemon balm leaves.

Transfer to a serving dish, garnish with fresh lemon balm leaves and serve.