This is a cabbage soup with a difference; the apples add sweetness, crunch, and complexity.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
Taste the soup and adjust the seasoning; remove the thyme sprigs. Serve the soup hot, garnished with the apple chunks
