Ingredients

6 cups of finely shredded cabbage
2 cups shredded carrots
1 cup shredded onion
2 cups shredded potatoes
1/2 cup margarine
1/4 cup canola oil
6 Tbsp flour 1 tsp parsley flakes
Pinch of salt
1/2 tsp pepper
10 cups chicken stock (if you're using powdered stock use 1/4 cup powder and 10 cups water)
4 cups cream

Directions

1. Saute together cabbage, carrots, onions, potatoes with oil & margarine.
2. Make a roux with flour, parsley, salt & pepper
3. Add stock slowly to keep a thick texture
4. Add cream one cup at a time
5. Season to taste