Finely shred the cabbage and dice the onion.

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

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

Cover and simmer over low heat for about 20 minutes, stirring occasionally, until the cabbage becomes soft and tender. Add a little more water if needed.

Once the cabbage is cooked, carefully pour off any remaining liquid from the bottom of the pot and reserve it.

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

Add the butter and stir until combined.

Slowly whisk in the reserved cabbage liquid, stirring constantly to prevent lumps. Bring to a gentle simmer until the sauce thickens slightly.

Stir in the heavy cream.

Pour the sauce back into the pot with the cabbage.

Add the white beans, chopped dill, black pepper, and additional salt if needed. Stir gently to combine.

Serve topped with crumbled feta and extra fresh dill.