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

Instructions

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