Butter Braised Cabbage and Radicchio

Seasons: winter
Butter Braised Cabbage and Radicchio - Fresh On The Menu Recipe
  • 1 small head of green cabbage (about 1-2 pounds)
  • 1 small head of radicchio (about 1/2-1 pounds)
  • 2 tablespoons of unsalted butter
  • 4-5 sprigs of fresh thyme removed from stem (or 1 teaspoon dried thyme) + more for garnish
  • Kosher salt to taste
  • Black pepper to taste


By Chef Amethyst Ganaway

Time: 20 minutes

Servings: 4

Braised cabbage is a South Carolina favorite side dish, but often it can be made with fatty and salted meats like bacon, ham hocks, or sausage to help flavor it.  This recipe is meatless but full of flavor. The cabbage is sweet and mild on its own, but the radicchio adds a bit of bitterness (which can be neutralized by adding a cap full of apple cider vinegar if you’d like) and color, and the butter adds richness and fat as the meat would have. This recipe could also easily be halved if you’d like a smaller portion.

  1. Cut both the cabbage and radicchio in half, and carefully remove their hard cores and toss in the trash or compost.
  2. Chop the cabbage into bite sized pieces, and place into a bowl. Repeat this step for the radicchio, and place it in its own bowl.
  3. In a pot or deep frying pan or skillet, heat the 2 tablespoons of butter over medium heat. Once the butter has melted and begins to form bubbles, add the chopped green cabbage. Stir to coat the cabbage in the butter and let cook for about 3-5 minutes or until the cabbage begins to soften before adding the radicchio, stirring often so that the vegetables soften and get some browned pieces. Add the thyme and stir.
  4. Let cook for about 5-7 minutes until the vegetables have wilted, but still have some bite. Season to taste with salt and pepper and garnish with fresh thyme before serving.


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