2 tbsp. butter
1/2 c. chopped onions
2 c. sliced carrots
2 lg. potatoes, cooked, peeled and cubed
4 c. shredded cabbage (1/2 head)
2 c. corn beef (in can)
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. thyme
1/2 c. beef broth

Melt butter in skillet. Add onions; cook until tender, about 5 minutes. Add carrots; cover and cook over low heat about 10 minutes. Add potatoes, cabbage, corn beef, salt, pepper, thyme and beef broth. Cover and cook until cabbage is tender.