This is a good dish to serve with pork chops or pork roast as well as Bratwursts or any type of smoked or fresh sausage.
Choose a deep sauté pan that you can cover with foil, or a large pan with a lid that can be moved from the stove top to the oven.
Cut the head of cabbage in half and then cut one of the halves into quarters. Remove the core and shred both quarters of cabbage. Save the other half of the cabbage for another use.
Slice a thin piece from the top of the onion. Lay the onion on this cut surface and slice it in half from root to top. Peel each half and then slice the halves into thin half-circles.
Cook the onions in the butter or oil until they color slightly and soften. Add the dried thyme and the cabbage. Stir the cabbage and onion together. Season with salt and pepper and add the stock or water.
Cover the pan and move to a 300 degree oven. Braise for about 45 minutes.
Remove the cabbage from the oven. Taste and add more salt and pepper to your preference.
Optional: Fry boiled potatoes, cut into thick slices or wedges, in butter or lard and add them to the cabbage for the last 10 minutes of the cooking time.