1/2 c. chopped leeks or green onions
4 c. shredded cabbage
1 bay leaf
2 tbsp. butter
1 lg. potato, diced
2 med. carrots, sliced
4 c. beef broth
Black pepper

Saute in the butter leeks and cabbage until limp. Add potato, carrots, beef and pepper. Simmer slowly until vegetables are soft. Remove bay leaf. Add 1/2 teaspoon thyme and salt to taste.