Cabbage in Cream Sauce

Rinse the cabbage, remove the stalk, and remove the thick veins if necessary. Cut the cabbage into 1 cm (approximately 1/2 inch) wide long strips. Blanch the cabbage in boiling salted water for 5 minutes. Remove and rinse under cold water, then drain thoroughly. Peel and finely dice the onion. Sauté in the butter, and sprinkle with the sugar. Caramelize slightly, then deglaze with the vinegar and bring to a simmer. Add the vegetable broth, mix in the cabbage, and simmer gently over medium heat. Mix the potato starch with a little cream until smooth. Stir into the remaining cream, and add the cream to the vegetable mixture. Bring to a boil, and season to taste with salt and pepper.