1 tablespoon olive oil
8 cups thinly sliced cored green cabbage (about 1 small or 1/2 large head)
1 large onion, chopped
8 large fresh thyme sprigs
6 cups low-salt chicken broth (I use veggie broth
1 1/4 pounds Golden Delicious apples (or other variety), peeled, cored, cut into 1/2-inch cubes
Chopped fresh thyme
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.
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.
Remove thyme sprigs from soup. Ladle soup into bowls; garnish with apples and chopped fresh thyme and serve. (You might want to top it with a dollop of sour cream.)
Source: Bon Appetit