In a large Dutch oven, melt 2 tablespoons of butter and 2 tablespoons of canola oil over medium-high heat. Once the butter is fully melted and bubbling slightly, add 1 large chopped onion. Reduce the heat to medium-low and sauté for 6-7 minutes, stirring occasionally, until the onion is soft and translucent.

Next, add 6 cups of coarsely chopped green cabbage to the pot. Stir well to coat the cabbage in the buttery mix, allowing it to wilt. Cook for an additional 2-3 minutes, until the cabbage becomes tender and slightly reduced in volume.

Toss in 1.5 pounds of cubed red potatoes, stirring to combine thoroughly with the cabbage. Pour in 6 cups of chicken broth and increase the heat to bring the mixture to a boil. Reduce the heat to maintain a gentle simmer and let the soup cook uncovered for about 12-15 minutes, or until the potatoes are fork-tender.

Prepare a slurry by whisking together 5 tablespoons of all-purpose flour with a small amount of the hot cooking liquid in a separate bowl. Gradually whisk in 2 cups of half-and-half until smooth.

Pour the flour and half-and-half mixture back into the pot, followed by 1 teaspoon of optional caraway seeds. Stir continuously to incorporate everything evenly, then return the soup to a gentle simmer and allow it to cook for about 5-6 minutes until the soup thickens.

Add 2 tablespoons of Dijon mustard and 1 tablespoon of Worcestershire sauce to the soup, stirring well to combine. Taste and season with salt and pepper as desired.

Ladle your comforting Cabbage and Potato Soup into bowls. For a festive touch, sprinkle freshly chopped parsley on top. Serve hot alongside crusty bread or a light salad.