Cabbage Soup with Thyme and Apples

1. 1

   In a medium saucepan, combine the oil and 1 tablespoon of the butter and turn the heat to medium-high.

2. 2

   When the butter melts, add the onion and cabbage and cook, stirring occasionally, until they wilt and begin to brown, 10 to 15 minutes.

3. 3

   Add 8 of the thyme sprigs and cook for a few minutes more.

4. 4

   Sprinkle with salt and pepper.

5. 5

   Add the stock and turn the heat to medium; stir occasionally as it heats.

6. 6

   Put the remaining butter in a skillet and turn the heat to medium-high.

7. 7

   When the butter foam subsides, add the apple pieces; cook, stirring occasionally, until they brown and become tender, about 10 minutes.

8. 8

   Strip the leaves from the remaining 2 thyme sprigs and sprinkle them over the apples, along with a bit of salt.

9. 9

   Taste the soup and adjust the seasoning; remove the thyme sprigs.

10. 10

    Serve the soup hot, garnished with the apple chunks.

* Per serving · 4 servings · Values may vary.

No additional tips available.