Cabbage soup with thyme and apples

Last fall, when frost was threatening to kill all of my herbs, I decided to freeze what remained in ice cube trays. I've never done this before because I thought they would likely just sit around getting freezer burn all winter and get tossed out in the spring. Not so! SO not so! This soup is a reason all its own to freeze loads and loads of thyme. You might remember it from the blogluck?

1 T olive oil
3 T butter
1 large onion, sliced
1 small head of cabbage, cored and shredded
8 fresh thyme sprigs (or a few herby ice cubes)
6 C stock
3 apples, peeled, cored, and cubed

1.) Heat 1 T oil and 1 T butter in a medium saucepan over medium high heat. Add the onion and cabbage and cook until they wilt and begin to brown, 10-15 min. Add 8 thyme sprigs and cook for a few more minutes.
2.) Add stock and turn the heat down to medium
3.) While the soup is heating, fry up the apple slices in the remaining butter (about 10 minutes, until they get brown and tender).

Serve soup garnished with apple chunks.