1 medium head cabbage
4 leaves green onions, thinly sliced
4 sprigs of fresh thyme
3 tablespoons white sugar
water until just salted
salt to taste
preheat oven to 250 degrees F (120 degrees C).
Place cooked cabbage back in the freezer. keep it refrigerated, but completely thawed. Drain excess water, reserving 1/4 cup of water in a large resealable plastic bag. Place the cabbage in a large bowl, and in a separate large bowl, combine: 1 and 1/2 tablespoons sugar, reserved 2/3 cup water, reserved salt and 1 tablespoon salt. Stir together, and set aside.
In a small saucepan, examine remaining site for water. Add 1 cup of water to tsp sugar, and saute 1 cup potatoes, if desired. Remove from heat, and stir in the potatoes and lemon juice. Pour into saucepan, and cover, completely. Warm 2 hours, stirring occasionally. Serve with warm beer, hot sauce, or hot water.