Cabbage Soup With Thyme And Apples

Recipe By:
Grover
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  • Total Time 40 min Ico-add
  • Yield 4 Servings
  • Level Medium

A soup served with apple chunks.
 

Ingredients

  • 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
  • 3 golden delicious or other good apples, peeled, cored, and cubed
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Directions

  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. Sprinkle with salt and pepper.
  4. 4. 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.
  5. 5. When the butter foam subsides, add the apple pieces; cook, stirring occasionally, until they brown and become tender, about 10 minutes.
  6. 6. Strip the leaves from the remaining 2 thyme sprigs and sprinkle them over the apples, along with a bit of salt.
  7. 7. Taste the soup and adjust the seasoning; remove the thyme sprigs.
  8. 8. Serve the soup hot, garnished with the apple chunks.