Ingredients:

Container Basic Brown Stew, thawed
1 ts Dried leaf thyme
Small bay leaf, crumbled
12 x Small new potatoes or 6 medium cut in half
Medium cabbage, about 1 1/2 lbs, coarsely shredded
1/2 ts Salt
1/4 ts Black pepper
2 tbs Cornstarch
1/4 c Cold water
Chopped parsley

Methods:

Put stew in a Dutch oven with thyme and bay leaf. Bring to a boil. Add potatoes, reduce heat, cover and cook gently 30 minutes. Add cabbage, salt and pepper, cover and simmer 10 minutes. Taste stew and adjust seasoning. Stir cornstarch with water until smooth. Bring stew to boil, push meat and vegetables to one side as much as possible and gradually stir cornstarch mixture into liquid. Stir until boiling, slightly thicken and clear. Serve immediately sprinkled with parsley.