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1
Make the white sauce.
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2
Put the butter in a bowl and melt in a microwave.
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3
Add flour and mix in with a whisk until it forms a paste.
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4
Whisk in the milk.
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5
Microwave for 4 minutes.
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6
Stir.
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7
Repeat this 3 times.
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8
(Total cooking time in the microwave is 12 minutes.)
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9
Cut the vegetables while the white sauce is microwaving.
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10
Cut the carrot into chunks.
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11
Cut the onion into fairly large pieces.
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12
Cut the potato into chunks about the same size as the carrot.
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13
Roughly chop the cabbage.
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14
Saute the chicken in 1 tablespoon of olive oil (not listed) until it changes color.
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15
Add the carrot, potato and onion and stir-fry until they are coated with oil.
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16
Add 3 cups of water, soup stock cubes and bay leaf.
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17
Cover and bring to a boil.
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18
Simmer for about 10 minutes, and skim off the scum.
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19
Add the cabbage, simmer for a few minutes, then turn off heat.
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20
Scoop out some of the soup from the pot with a ladle, and mix it into the white sauce, using a whisk to thin the white sauce.
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21
Add white sauce to the pot and mix it in.
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22
Heat again.
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23
Bring it to a boil, taste, and season with herb salt or salt, and pepper.
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24
Your cream stew, full of vegetables, is done!
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25
It's even richer sprinkled with grated cheese.
