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Slice the cabbage into thin ½ cm ribbons. Peel and chop the onion and garlic. Heat the olive oil in a large deep frying pan or saucepan over a medium heat.
Toss in the onion and garlic and cook until the onion is see-through. Add the spices (cinnamon, oregano, paprika) and flour to the pan and stir to evenly combine with the onion.
Tip the sliced red cabbage into the pan and fry for a few minutes before adding the soy sauce, red wine, tomato paste and sugar. Increase the pan heat to high and reduce the wine till it just coats the bottom of the pan.
Pour in the chopped tomatoes, add the puy lentils and stock and bring the pan to the boil. Turn down the heat and simmer. Cook for 30 minutes, stirring occasionally, until the cabbage is soft and the sauce is nice and thick.