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Cut the cabbage into quarters or eighths, remove the inner core and cut into thin strips. Rinse the bell peppers, cut in half, remove the seeds and the white pith and cut into cubes. Chop the pepperocini very fine, removing the seeds if desired (to reduce the level of spiciness).
Peel the garlic, chop and crush with a little salt. Cook the bell peppers and hot peppers in hot butter, then add the paprika, salt and pepper. Stir in the cabbage strips, add some apple juice, then add the crushed garlic and thyme.
Simmer everything for about 20 minutes in the pot, adding apple juice and vegetable stock as needed; no need to stir.
Finally, season with salt and pepper. Pour into bowls and serve garnished with whipped cream.