Turns out Radishes are Delicious cooked.

We usually think of radishes as something eaten raw. We usually put them in salads or on veggie platters. They are crisp, slightly sweet, and have that sharp flavor you either love or hate.

Well, I got curious the other night (when we made the Orange Teriyaki Drummies) about how they would taste sautéed. Usually I’ve gone for a daikon radish when cooking, but regular radishes are what I had. I could tell almost immediately I was going to enjoy the results. The smell in the kitchen was sweet (no, literally…when you cook them they give off a sweet smell).

Besides the nice surprise with the radishes, this recipe is EASY. It’s just TWO vegetables that compliment each other nicely, the oil you cook them in, and some salt or soy sauce. The napa cabbage gets sweet while you cook it, too, so a little salty flavor really is necessary.

Napa I already knew was one of my favorite stir-fry veggies. I actually might have a bit of a reputation for my love of all things in the cabbage family. When you cook cabbage, though, it collapses. It is not going to be a crispy addition to your stir-fry, trust me. Normally I only cook it for a minute or two at really high heat after the crunchy veggies have cooked for a few minutes so it doesn’t collapse and make the whole stir-fry soggy.

This time, though, I wanted it to steam the radishes for a bit so they could have time to release their ‘sting’ and get even sweeter. It worked like a charm. Radishes and cabbage are a perfect match. Just make sure you cook it until the liquid released from the cabbage is completely dried up.

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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

Most of my stir-fries have cabbage, onions, and broccoli as main-stays. I also love red bell peppers, carrots, and mushrooms. I’m curious what your stir-fry mainstays are. Let me know in the comments!

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