Cabbagesoupwithapplesandthyme Recipes

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CABBAGE SOUP WITH APPLES AND THYME



Cabbage Soup With Apples and Thyme image

Make and share this Cabbage Soup With Apples and Thyme recipe from Food.com.

Provided by Dancer

Categories     Greens

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 tablespoons butter
1 tablespoon olive oil
8 cups thinly sliced cored green cabbage
1 large onion, chopped
8 large fresh thyme sprigs
6 cups chicken broth
1 1/4 lbs apples, peeled, cored, cut into 1/2-inch cubes
chopped fresh thyme

Steps:

  • Melt 1 tablespoons butter with oil in a heavy large pot over medium-high heat. Add cabbage and onion; saute until vegetables wilt and brown, stirring occasionally, about 15 minutes. Add the thyme sprigs or dried thyme and sauté a minute longer. Add broth and bring to a boil. Reduce heat to medium and simmer 5 minutes. Season to taste with salt and pepper.
  • Melt remaining 2 tbsps. butter in a heavy large skillet over medium-higih heat. Add apples and saute until brown and tender, stirring occasionally, about 12 minutes. Season with salt and pepper.
  • Remove thyme sprigs, if used from soup. Ladle soup into bowls; garnish with apples and chopped fresh thyme and serve.

Nutrition Facts : Calories 286.9, Fat 14.5, SaturatedFat 6.6, Cholesterol 22.9, Sodium 1234, Carbohydrate 32.6, Fiber 7.2, Sugar 22.4, Protein 10.1

CABBAGE SOUP WITH THYME AND APPLES



Cabbage Soup with Thyme and Apples image

Categories     Apple     Thyme     Cabbage

Yield makes 4 servings

Number Of Ingredients 8

1 tablespoon extra virgin olive oil
3 tablespoons butter
1 large onion, sliced
1 small head of cabbage, just over a pound, preferably Savoy, cored and shredded
10 fresh thyme sprigs
Salt and black pepper to taste
6 cups beef, chicken, or vegetable stock, preferably homemade (page 160 or 162)
3 Golden Delicious or other good apples, peeled, cored, and cubed

Steps:

  • 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 they wilt and begin to brown, 10 to 15 minutes. Add 8 of the thyme sprigs and cook for a few minutes more. Sprinkle with salt and pepper.
  • 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 they brown and become tender, about 10 minutes. Strip the leaves from the remaining 2 thyme sprigs and sprinkle them over the apples, along with a bit of salt.
  • Taste the soup and adjust the seasoning; remove the thyme sprigs. Serve the soup hot, garnished with the apple chunks.

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