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

1. In a medium saucepan, combine the oil and 1 tablespoon of the butter and turn the heat to medium-high.
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. Add 8 of the thyme sprigs and cook for a few minutes more.
4. Sprinkle with salt and pepper.
5. Add the stock and turn the heat to medium; stir occasionally as it heats.
6. Put the remaining butter in a skillet and turn the heat to medium-high.
7. When the butter foam subsides, add the apple pieces; cook, stirring occasionally, until they brown and become tender, about 10 minutes.
8. Strip the leaves from the remaining 2 thyme sprigs and sprinkle them over the apples, along with a bit of salt.
9. Taste the soup and adjust the seasoning; remove the thyme sprigs.
10. 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)