Cabbage Stew with Apples, Thyme, and a Parmesan Rind
- 3 Tablespoons butter
- 1 Tablespoon olive oil
- 8 cups thinly sliced, cored green cabbage
- 1 large onion, chopped
- 7 large fresh thyme sprigs
- 6 cups chicken broth
- 1 1/4 pounds Golden Delicious apples, peeled, cored, cut into 1/2-inch cubes
- Parmesan cheese rind
- Parmesan cheese for garnish
- Chopped fresh thyme
Melt 1 tablespoon butter with oil in large pot over medium-high heat. Add cabbage and onion. Sauté until vegetables wilt and brown, stirring occasionally, about 15 minutes.
Add the thyme sprigs and sauté 1 minute longer. Add broth and Parmesan rind, bring to boil. Reduce heat to medium and simmer 5 minutes. Season to taste with salt and pepper.
Melt remaining 2 tablespoons butter in 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 and garnish with apples, chopped fresh thyme and Parmesan. Serve.
Soup can be made 1 day ahead. Cover and refrigerate; reheat before serving.