4 carrots, cut into large chunks
1 Savoy cabbage, cut into 8 wedges attached at the core
100ml chicken stock (or white wine)
* For a complete vegetarian meal, add portobello mushrooms, kohlrabi, leeks, and sweet potato during the browning process.
Heat the butter in a pan, then add the carrots and saute for 1 min until glossy and coated.
Nestle the cabbage wedges snugly in the pan and brown the vegetables on all sides.
Pour over the stock, and lay the thyme on top.
Cover with a lid and simmer for 30 mins until the cabbage has wilted and the carrots are tender.
Season to taste with salt and pepper.