2 tbsp butter 1 medium onion, finely chopped 2 quarts water 1 cup chicken broth Salt and pepper to taste 3 sprigs fresh thyme 4 carrots, shredded 1 head green cabbage, shredded
Melt the butter in a large Dutch oven or saucepan over medium-high heat. Cook and stir onion in butter until tender, about 5 minutes. Add the water, chicken broth, salt and pepper and thyme, and bring to a boil over high heat. Add the carrots and boil for 10 minutes. Stir in the cabbage and bring the water back to a boil. Reduce the heat, cover and simmer, stirring occasionally, for about 1 hour or until the vegetables are tender and water has evaporated. If the water is not evaporating, remove the cover for the last 15 minutes of cooking. Remove the thyme before serving.