Butter Braised Cabbage and Radicchio
By Chef Amethyst Ganaway
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.
Ingredients
- 1 small head green cabbage, about 1 to 2 pounds
- 1 small head radicchio, about ½ to 1 pound
- 2 tablespoons unsalted butter
- Leaves from 4 to 5 fresh thyme sprigs, plus more for garnish or 1 teaspoon dried thyme
- Kosher salt, to taste
- Black pepper, to taste
- Apple cider vinegar, optional
Instructions
- Cut the cabbage and radicchio in half. Remove and discard or compost the tough cores.
- Chop the cabbage into bite sized pieces and place in a bowl. Chop the radicchio into bite sized pieces and place in a separate bowl.
- Melt the butter in a large pot, deep skillet, or sauté pan over medium heat.
- Add the cabbage and stir to coat it in the butter. Cook for 3 to 5 minutes, stirring frequently, until it begins to soften.
- Add the radicchio and thyme. Continue cooking for 5 to 7 minutes, stirring often, until the vegetables are wilted and lightly browned but still retain some texture.
- Season with salt and black pepper.
Garnish with additional fresh thyme and serve warm.
Notes
- Serves 4.
- Add a small splash of apple cider vinegar to soften the radicchio’s bitterness, if desired.
- The recipe may be halved for a smaller portion.
