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mystic_lily
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Melt two tablespoons of the butter with oil in large, thick-bottomed pot or dutch oven over medium-high heat.
Add the onion, sauté until they start to soften, then add the garlic. Saute for a minute, then stir in the cabbage. Continue to sauté until vegetables wilt and start to brown, stirring occasionally.
Add the thyme sprigs and sauté for another minute or two.
Add your broth and the apple cider vinegar, then bring to a boil.
Once boiling, reduce the heat to medium-low and simmer 15-20 minutes.
Meanwhile, melt the other two tablespoons butter in a skillet over medium-high heat. Add the apples and sauté until brown and tender, stirring occasionally.
Remove thyme sprigs from the cabbage stew and add the apples, stirring them in.
Let the stew simmer on low for another five minutes.
Season stew with salt and pepper and serve!