Make the white sauce. Put the butter in a bowl and melt in a microwave. Add flour and mix in with a whisk until it forms a paste.
Whisk in the milk. Microwave for 4 minutes. Stir. Repeat this 3 times. (Total cooking time in the microwave is 12 minutes.)
Cut the vegetables while the white sauce is microwaving. Cut the carrot into chunks.
Cut the onion into fairly large pieces.
Cut the potato into chunks about the same size as the carrot.
Roughly chop the cabbage.
Saute the chicken in 1 tablespoon of olive oil (not listed) until it changes color.
Add the carrot, potato and onion and stir-fry until they are coated with oil.
Add 3 cups of water, soup stock cubes and bay leaf.
Cover and bring to a boil.
Simmer for about 10 minutes, and skim off the scum.
Add the cabbage, simmer for a few minutes, then turn off heat.
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.
Add white sauce to the pot and mix it in. Heat again.
Bring it to a boil, taste, and season with herb salt or salt, and pepper.
Your cream stew, full of vegetables, is done! It's even richer sprinkled with grated cheese.
Story Behind this Recipe
I tried making a cream stew full of vegetables in a Le Creuset pot.
In Step 2, if you whisk the sauce in a side to side motion several times, rather than round and round, it is less likely to form lumps and mixes well. Thinning the white sauce makes it easier to combine with the soup. Using more flour makes the sauce thicker.