INGREDIENTS
1 stick
butter
2
large sweet onions, peeled
2/3
head of cabbage
4
medium carrots
10
small red potatoes
2 32 ounce containers
vegetable stock
3 tbsp
flour
1 cup
heavy cream
2 cups
milk
1/2 tsp
pepper
2 tsp
salt
4 tbsp
fresh dill, finely chopped or 1 tsp dried
1/2 cup
grated Parmesan cheese
2 cans
white cannelloni beans, drained and rinsed