Cabbage Soup with Apples
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 large onion, sliced
- 1 pound trimmed and cored cabbage, shredded
- 10 fresh thyme sprigs
- Salt and freshly ground black pepper
- 5 cups chicken or beef stock
- 3 Golden Delicious or other good-quality apples, peeled 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 the vegetables wilt and begin to brown, 5 to 7 minutes.
- Add 5 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 browned and tender, about 10 minutes.
- Strip the leaves from the remaining 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
olive oil, butter, onion, cabbage, thyme, salt, chicken, golden delicious
Taken from www.epicurious.com/recipes/food/views/cabbage-soup-with-apples-386567 (may not work)