1 lg. or 2 sm. baking potatoes, about 1 lb., washed, dried, and pricked several times
1 sm. yellow onion, peeled and thinly sliced, about 1 loosely packed c.
1 tbsp. unsalted butter, cut into bits
2 c. shredded green cabbage
1 c. chicken broth
1/2 c. heavy cream
Kosher salt
Freshly ground black pepper
Finely chopped parsley (optional)

Cook potato, uncovered, at 100% for 7 minutes. If cooking 2 potatoes, cook for 9-10 minutes. Remove from oven and set aside.

Place onions and butter in a 4 cups glass measure. Cover tightly with microwave plastic wrap. Cook at 100% for 3 minutes. Remove from oven. Uncover and stir in cabbage. Recover and cook at 100% for 4 minutes.

Peel potato and cut into chunks. Place in the work bowl of a food processor. Add cabbage and broth to potato. Process until well combined but not completely smooth. Remove mixture to a bowl. Stir in cream. Add salt and pepper to taste. Sprinkle individual servings with parsley, if desired.