Source : Cut The Thigh Meat Into Bite-sized Pieces Cut The Onion Diagonally From The Core And Roughly Chop Up The Cabbage Add Half Of The Butter To A Frying Pa...
Cut the thigh meat into bite-sized pieces. Cut the onion diagonally from the core, and roughly chop up the cabbage.
Add half of the butter to a frying pan and cook the onions until wilted. Add the chicken meat and cook for about 2 minutes.
Add the remaining butter and cook the cabbage core. Shake in the flour and cook well. Add the milk and stir well with a wooden spoon.
Add the cabbage leaves and soup stock and boil for 5 minutes. Flavor with salt and pepper and top with parsley.
This is a cream sauce so it doesn't use a lot of milk. If you want to make a lot add milk while also slightly increasing the amount of flour.