Braised Cabbage and Radishes

SaveShare

Yields4 Servings

 2 tbsp peanut (or other lightly flavored) oil
 1 ½ cups radishes, sliced
 1 head napa cabbage, sliced
 salt to taste

1

Heat the oil in a large cast iron or other heavy-bottomed pan on high heat.

2

Add the radish and sauté for 1-2 minutes until slightly translucent.

3

Add the cabbage and continue to sauté for 5-7 minutes. There will be liquid in the bottom of the pan from the cabbage. The idea is to sauté until the liquid and the cabbage cooks down and the cabbage has some light-brown edges. There will be considerably less cabbage at this point because it cooks down a lot when it loses all that liquid.

4

Add salt to taste and serve immediately. This goes well with many Asian dishes and rice. I also like to offer soy sauce at the table instead of adding salt in the pan.

Ingredients

 2 tbsp peanut (or other lightly flavored) oil
 1 ½ cups radishes, sliced
 1 head napa cabbage, sliced
 salt to taste

Directions

1

Heat the oil in a large cast iron or other heavy-bottomed pan on high heat.

2

Add the radish and sauté for 1-2 minutes until slightly translucent.

3

Add the cabbage and continue to sauté for 5-7 minutes. There will be liquid in the bottom of the pan from the cabbage. The idea is to sauté until the liquid and the cabbage cooks down and the cabbage has some light-brown edges. There will be considerably less cabbage at this point because it cooks down a lot when it loses all that liquid.

4

Add salt to taste and serve immediately. This goes well with many Asian dishes and rice. I also like to offer soy sauce at the table instead of adding salt in the pan.

Braised Cabbage and Radishes

Leave a Reply

Your email address will not be published. Required fields are marked *

Send some sweetness & spice straight to your inbox...