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Export 8 ingredients for grocery delivery
Step 1
1 For the soup: Melt the butter over medium heat in a large pot or Dutch oven
Step 2
2 Once the foam subsides, add the cabbage, onion and garlic; cook, stirring often, until the cabbage wilts, about 10 minutes
Step 3
3 Reduce the heat to medium-low, cover and cook for 35 to 45 minutes, stirring occasionally, until the cabbage is tender and has reduced (wilted) by at least half
Step 4
4 Uncover; stir in the 2 tablespoons of thyme, and cook, stirring often, until the liquid evaporates and the cabbage starts to lightly brown, 6 to 8 minutes
Step 5
5 Stir in the broth
Step 6
6 Increase the heat to medium-high and bring to a boil
Step 7
7 Use a wooden spoon or spatula to scrape any brown bits off the bottom of the pot and incorporate them into the broth
Step 8
8 Reduce the heat to medium-low, cover and cook for 10 minutes so the flavors meld
Step 9
9 Stir in the tamari, salt and pepper
Step 10
10 Taste, and add more salt, as needed
Step 11
11 While the soup is cooking, make the toasts: Position an oven rack 4 to 6 inches from the broiling element; preheat the broiler
Step 12
12 Arrange the baguette slices on a baking sheet
Step 13
13 Sprinkle them generously with the cheese
Step 14
14 Broil until the cheese melts, 1 to 2 minutes, and the bread has crisped and browned on the edges
Step 15
15 Serve the soup hot, in big bowls, with a few toasts floating in each one
Step 16
16 Scatter some fresh thyme leaves in each portion
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