In a Dutch oven, over Medium heat, cook ground beef, onion and garlic. Stir to break up meat. Cook until brown. Drain off fat. Add cabbage, carrots, bay leaf and thyme. Cook, covered, stirring often for 12m inutes. Stir in water, salt and pepper. Bring to boil. Reduce heat Cover and simmer for 10-12 minutes until all vegetables are tender. Stir in chopped parsley. Remove bay leaf. If desired, stir in instant potato flakes to thicken.