Start by washing all your vegetables with vinegar and water.
Using a knife, shred your cabbage and remove the core.
Peel the carrot and then thinly slice them or shred them.
Remove the outer layer of the onion, cut off both ends, then slice thinly.
Thinly slice the remaining vegetables, excluding the thyme, and add to your pot.
Lastly, add in your thyme stems, salt and margarine.
Simmer on medium low to low heat for 45-50 minutes. You can cook for less time if you prefer crunchier cabbage.
Taste and adjust the salt as you cook.