Instructions: Quarter the cabbage, cut away the hard core; shred cabbage. Melt the butter

In a Dutch oven over low heat and saute the onion until tender, but not brown.

Add the cabbage and potato; stir over low heat a few minutes. Add mace and flour; stir to coat vegetables. Slowly add milk and chicken broth; bring to a boil; lower heat and simmer 20 minutes, stirring often. Remove from heat, cool to lukewarm, then puree, in batches, in a blender or food processor. Return to pan; reheat. Season to taste with salt and pepper. Top each serving with a spoon of whipped cream; sprinkle with parsley and cheese. 4 servings.

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