Instructions: Melt 1 tablespoon butter with oil in heavy large pot over medium-high heat. Add cabbage and onion; saute until vegetables wilt and brown, stirring occasionally, about 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 salt and pepper. (Soup can be made 1 day ahead. Cover and refrigerate. Rewarm before serving.)

Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and saute 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.

This recipe yields 4 to 6 servings.

Comments: Thyme really shines in this soup; sauteed apples are an interesting sweet garnish.

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