1 tbsp. olive oil
1 tbsp. butter
1 med. sized cabbage, shredded (about 1 qt.)
1 med. sized onion, cut in half lengthwise & thinly sliced
1/2 c. canned chicken broth, diluted according to directions
1/2 tsp. dried thyme
2 c. peeled, seeded & chopped tomato
Salt & black pepper, freshly ground

Add cabbage, onion, chicken broth, thyme and several grinds of black pepper to the melted butter and oil in a large saucepan or Dutch oven. Stir well, cover and simmer for 20 minutes, stirring occasionally. Add tomatoes and 1/2 teaspoon salt or to taste, recover and simmer 10 minutes more until tender-crisp. Uncover and boil down over high heat if too juicy. You can add another tablespoon of butter if your diet permits (I prefer a handful of chopped fresh parsley) and serve hot. Serves 6.