Cabbage Soup with Thyme and Apples
- 1 tablespoon extra virgin olive oil
- 3 tablespoons butter
- 1 large onion, sliced
- 1 small head of cabbage, just over a pound, preferably Savoy, cored and shredded
- 10 fresh thyme sprigs
- Salt and black pepper to taste
- 6 cups beef, chicken, or vegetable stock, preferably homemade (page 160 or 162)
- 3 Golden Delicious or other good apples, peeled, cored, and cubed
- In a medium saucepan, combine the oil and 1 tablespoon of the butter and turn the heat to medium-high.
- When the butter melts, add the onion and cabbage and cook, stirring occasionally, until they wilt and begin to brown, 10 to 15 minutes.
- Add 8 of the thyme sprigs and cook for a few minutes more.
- Sprinkle with salt and pepper.
- Add the stock and turn the heat to medium; stir occasionally as it heats.
- Put the remaining butter in a skillet and turn the heat to medium-high.
- When the butter foam subsides, add the apple pieces; cook, stirring occasionally, until they brown and become tender, about 10 minutes.
- Strip the leaves from the remaining 2 thyme sprigs and sprinkle them over the apples, along with a bit of salt.
- Taste the soup and adjust the seasoning; remove the thyme sprigs.
- Serve the soup hot, garnished with the apple chunks.
extra virgin olive oil, butter, onion, head of cabbage, thyme, salt, beef, golden delicious
Taken from www.epicurious.com/recipes/food/views/cabbage-soup-with-thyme-and-apples-385785 (may not work)