Cabbage Soup

Wash the cabbage thoroughly and shred it as finely as possible.

Peel the onion and dice it.

Wash the carrots, peel them, and grate them.

Wash the parsley and chop it finely.

Put the shredded cabbage, onion, and grated carrots into a pressure cooker.

Add 3 cups (200 ml each) of meat broth, place on the stove, and close the lid.

Once the steam valve releases, cook for 10 more minutes, remove from the stove, and open the lid once the steam has subsided.

In a separate pot, combine the olive oil, butter, and flour, and stir for about 2 minutes.

Add the cabbage from the pressure cooker to the other pot and place it back on the stove.

Stir continuously until it starts to boil, then add the salt and black pepper.

If the consistency is too thick, you can add boiling water.

Simmer for 5 more minutes, then remove from the stove.

Serve topped with chopped parsley. Note: If boiling the cabbage in a regular pot, cook for 30 minutes, following the same method. If desired, the cabbage can be blended after cooking.