1 lb Green cabbage
2 tb Butter
3 tb Chopped onion
1/4 c  Chopped raw potato
1/2 ts Ground mace
2 tb All-purpose flour
2 1/2 c  Milk
2 1/2 c  Chicken broth
1/4 c  Heavy cream, whipped
2 tb Chopped parsley
2 tb Grated parmasean cheese

Quarter the cabbage; cut away the hard stalk. Cover wtih boiling water and
leave for 5 minutes. Drain, pat dry, and shred. Melt the butter over low
heat and simmer the chipped onion until tender, but without browning. Add
cabbage and potato and stir over low heat. Add mace. Stir in the flour to
coat all ingredients, but donot brown. Add the liquids and bring to a
boil, simmer for 20 minutes or until vegetables are tender. Rub thru a
sieve Reheat and add salt and pepper to taste. If soup is
too thick, add a little boiling milk. Serve with a spoonful of whipped
cream on each serving and sprinkle parsley and grated cheese on the the
cream. Makes 7 cups. Pride of Irish Soup