Peel and thinly slice the onions. Core and slice the apples (leave skin on). Thinly slice the cabbage. Rinse and trim any connective tissue from the chicken livers. (10 minutes)

Heat 15 ml of olive oil in a large pan over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 10-12 minutes until softened and beginning to caramelize. Add the apple slices and cook for another 5-6 minutes until slightly softened. Remove the onion and apple mixture from the pan and set aside. (18 minutes)

Add another 10 ml of olive oil to the same pan over medium-high heat. Add the sliced cabbage and sauté, stirring frequently, for 8-10 minutes until softened and slightly browned in places. Season with salt and pepper. Remove the cabbage from the pan and set aside. (10 minutes)

Increase the heat slightly in the pan. Add the remaining 5 ml of olive oil. Add the chicken livers in a single layer. Season with salt, pepper, and thyme (if using). Cook for 3-4 minutes per side, or until browned outside and slightly pink in the center (do not overcook). (7 minutes)

Return the caramelized onions and apples to the pan with the livers. Stir gently to combine and heat through for 1 minute. (1 minute)