Instructions

1. Sauté the Vegetables

1. Heat the butter and olive oil in a large pot.

2. Add the onion, carrots, and celery. Cook for 5–7 minutes until softened.

3. Stir in the garlic and cook for another 30 seconds.

2. Add the Cabbage & Potatoes

1. Add the chopped cabbage and potatoes.

2. Season with thyme, paprika, salt, and pepper.

3. Cook for 3–4 minutes, stirring occasionally.

3. Add the Stock

1. Pour in the vegetable or chicken stock.

2. Bring to a gentle boil.

3. Reduce heat and simmer for 20–25 minutes, or until the potatoes and cabbage are tender.

4. Make It Creamy

1. Stir in the double cream.

2. Simmer for an additional 5 minutes (do not boil heavily after adding cream).

3. Adjust seasoning to taste.

5. Serve

Ladle into bowls and finish with:

• freshly cracked black pepper

• chopped parsley

Best served warm with crusty bread or toasted sourdough.