Cabbage Soup with Apples and Thyme

Preparation

1. Step 1

   Melt 1 tablespoon butter with oil in heavy large pot over medium-high heat. Add cabbage and onion; sauté until vegetables wilt and brown, stirring occasionally, about 15 minutes. Add 8 thyme sprigs and sauté 1 minute longer. Add broth and bring to boil. Reduce heat to medium and simmer 5 minutes. Season to taste with salt and pepper. (Soup can be made 1 day ahead. Cover and refrigerate. Rewarm before serving.)

   Step 2

   Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sauté until brown and tender, stirring occasionally, about 12 minutes. Season with salt and pepper.

   Step 3

   Remove thyme sprigs from soup. Ladle soup into bowls; garnish with apples and chopped fresh thyme and serve.