"November's sky is chill and drear,
November's leaf is red and sear."
~ Sir Walter Scott
CABBAGE SOUP with APPLES & THYME
~ A winning warming fall combo ... sauteed apples, cabbage and fresh thyme from treasured Bon Appetit (Nov 2002) stockpile of favorites
3 Tbsp. unsalted butter
1 Tbsp. extra-virgin olive oil
8 cups thinly sliced cored green cabbage (about 1/2 large head)
1 chopped large onion
8 large fresh thyme sprigs
6 cup organic chicken broth
coarse salt & freshly ground pepper
1 1/4 lbs. peeled, cored and 1/2-inch cubed Golden Delicious apples
chopped fresh thyme
- Melt 1 tablespoon butter with oil in heavy large stockpot over medium=high heat. Add cabbage and onion; saute until vegetables wilt and brown, stirring occasionally, abut 15 minutes.
- Add 8 thyme sprigs and saute 1 minute longer. Add broth and bring to boil. Reduce heat to medium and simmer 5 minutes. Season to taste with coarse salt and freshly ground pepper. (Soup can be made 1 day ahead. Cover and refrigerate. Rewarm before serving.)
- Melt remaining 2 tablespoons butter in heavy skillet over medium high heat. Add apples and saute until brown and tender, stirring occasionally, about 12 minutes. Season with salt & pepper.
- Remove thyme springs from soup. Ladle soup into bowls; garnish with apples and chopped fresh thyme. Serve. (4-6 servings)
Note: This recipe should be doubled since after one spoonful, one batch is not enough. Often a cup of white wine replaces a cup of broth.