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Cook the ham on high for 2 hours in the slow cooker with the 750ml of chicken or veg stock.
Reserve some stock to cook turnip in if using.
Add the cabbage and cook for another 2 hours.
For the parsley sauce, melt the 50g of butter in a saucepan.
Whisk in the 2 heaped tbs of plain flour to make a roux.
Slowly pour in the 400ml of infused milk, whisking continuously.
Add a pinch of nutmeg and the ½ cup of finely chopped parsley.
If the sauce is too thick, add more milk.
For the milk infusion, simmer the 1 onion, 1 tbs peppercorns, and 1-2 bay leaves in 400ml of whole milk until the onions are soft.
Strain the infused milk and add it to the butter-flour mixture.