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Recipes

Cabbage Soup with Apples and Thyme

By Mark BittmanPhotography by David Prince

Recipe information

  • Yield

    4 to 6 Servings

Ingredients

3

tablespoons butter

1

tablespoon olive oil

8

cups thinly sliced cored green cabbage (about 1/2 large head)

1

large onion, chopped

8

large fresh thyme sprigs

6

cups low-salt chicken broth

1

1/4 pounds Golden Delicious apples, peeled, cored, cut into 1/2-inch cubes

Chopped fresh thyme

Need to make a substitution?

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. DO AHEAD 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.

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