Melt the butter in a saucepan and gently fry the onion and carrots for 5 minutes until the onion is softened. Add the spice blend and fry for 1 minute.
Pour in the stock and bring to the boil. Reduce the heat to its lowest setting and stir in the potatoes and beans. Cover and cook gently for 15 minutes until the vegetables are tender and the juices slightly thickened.
Cut away the thick stalks from the cabbage and discard, then roll up the leaves and finely shred. Add to the pan and cook for a further 5 minutes. Season with salt, if necessary, and serve.