In a large Dutch oven, melt 2 tablespoons of butter and add 2 tablespoons of canola oil over medium-high heat. Watch for the butter to become bubbly but not browned. Add a large chopped onion and reduce the heat to medium-low, cooking for 6-7 minutes until the onion is soft and translucent.

Next, incorporate about 4 cups of chopped green cabbage into the pot, stirring gently until it begins to wilt. Cook for an additional 2-3 minutes.

Now, stir in 4 cups of cubed red potatoes, ensuring each piece is well coated with the buttery mix. Let the potatoes cook for about 2 minutes.

Pour in 6 cups of chicken or vegetable broth and bring the mixture to a rolling boil. Reduce the heat and let it simmer uncovered for 12-15 minutes.

Prepare a slurry by whisking together 1/3 cup of all-purpose flour with some of the soup’s cooking liquid in a separate bowl until smooth. Stir in 1 cup of half-and-half.

Add the slurry back into the pot with the soup, returning it to a gentle simmer. Stir continuously for 5-6 minutes.

Now, stir in 2 tablespoons of Dijon mustard, a splash of Worcestershire sauce, and, if you dare, a few dashes of hot sauce for a kick. Adjust your seasoning with salt and pepper to taste.

Finally, ladle the soup into bowls and garnish with fresh parsley. Serve hot and enjoy!