In a large pot over medium-high heat melt butter. Add onions, thyme and season with 2 tsp (10 ml) salt and 1 tsp (5 ml) pepper. Cook for 5 to 6 minutes or until onions are soft and translucent; add mustard and stir to combine. Add apples and cabbage and stir gently.
Add buttermilk and cream, decrease heat to medium and cover. Let simmer for 10 to 15 minutes or until cabbage is soft but not mushy. Season with remaining salt and pepper and serve.
Per serving, 200 calories, 4 g protein, 15 g total fat (9g saturated fat), 17 g carbohydrates, 4 g fibre, 50 mg cholesterol, 890 mg sodium, %RDI:Iron 4%, Calcium 10%, Vitamin A 30%, Vitamin C 50%