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Instructions. Halve the cabbage and cut into 2.5 cm (1 inch) chunks. Set aside. Place an oven safe pan or skillet paired with a tight-fitting lid over medium heat.

Increase the heat to high and bring the soup to a boil. Reduce heat and simmer, covered, until the potato is tender, about 15 to 20 minutes. Meanwhile, stir together the cornstarch and paprika.