Finely shred the cabbage and dice the onion.

Score the tomato, pour boiling water over it, peel the skin, and dice it.

Heat oil in a large pot over medium heat. Add the onion and cook for about 2 minutes until softened.

Add the cabbage, tomato, bay leaf, allspice berries, 1/2 cup water, and about 1 teaspoon salt. Stir well.

Cover and simmer on low heat for about 20 minutes, stirring occasionally, until the cabbage becomes soft and tender. If the liquid evaporates too much, add a little more water.

Once the cabbage is cooked, carefully pour off the liquid remaining at the bottom of the pot and set it aside.

In a small saucepan, heat the flour over low heat for about 2 minutes, stirring frequently.

Add the butter and stir until combined.

Slowly pour in the reserved cabbage liquid, whisking constantly to avoid lumps. Bring to a simmer until the sauce thickens slightly.

Stir in the heavy cream.

Pour the sauce back into the pot with the cabbage.

Add the drained white beans, chopped dill, black pepper, and more salt if needed. Stir everything together gently.