Quarter the cabbage lenghwise and put it in a pot.
Pour in the wine, water and spices and bring to a boil.
Lower the heat to medium-low, cover the pot and cook for 15-20 minutes.
Remove the cabbage from the pot but DON’T discard the cooking liquid. Preheat the oven to 400°F/200°C.
Put the cabbage on a baking tray, lined with baking paper (optional) and drizzle olive oil over it. Roast it for 10 - 15 minutes or until the edges are golden brownish.
Meanwhile make the dressing: If you don’t have a blender chop the preserved lemon finely with a knife and mix all the dressing ingredients in a small bowl.
To serve: pour the dressing on a big rimmed plate then place the cabbage wedges on and garnish with parsley.