2 tbsp. butter
1/2 c. onion, chopped
2 c. sliced carrots
2 potatoes, peeled, cooked, cut in cubes
1/2 c. beef broth
4 c. shredded cabbage
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. thyme
1-2 c. corned beef

In a large skillet melt butter; add onion and cook until tender (5 minutes). Add carrots; cover and cook over low heat 10 minutes. Add remaining ingredients; cover and cook 20 minutes or until cabbage is tender. Serve with cornbread.