Cabbage Radish Medley

Cabbage Radish Medley pressure-cooks shredded red cabbage and sliced radishes with ginger, garlic, and coconut aminos. The vegetables come out tender-crisp and savory, with just enough ginger warmth. It is a fast, colorful side for anything off the grill.

Ingredients

To ensure culinary precision and consistent results, all ingredients are listed with both volume and weight measurements:

• 1 head Red cabbage (shredded) — approx. 4 cups (32 oz / 907g)
• 1 cup Radish (sliced) — (4.1 oz / 116g)
• 2 tbsp. Veggie stock — (1 oz / 30g)
• 1 tbsp. Coconut amino — (0.5 oz / 15g)
• 1 tbsp. Olive oil — (0.5 oz / 14g)
• 1 tbsp. (15 ml) Garlic cloves (minced, about 3 cloves) — (0.5 oz / 15g)
• 1 tsp. (5 ml) Ginger (grated, about ½ inch) — (0.1 oz / 3g)

Step-by-Step Directions

1. Preheat your Instant Pot by selecting the Sauté mode and allowing it to warm up. Add 1 tbsp. (0.5 oz / 14g) of olive oil, 1 tsp. (0.1 oz / 3g) of grated ginger, and 1 tbsp. (0.5 oz / 15g) of minced garlic to the pot.
2. Sauté the aromatics for exactly 3 minutes until fragrant, then carefully stir in the remaining ingredients: the shredded red cabbage, sliced radishes, veggie stock, and coconut aminos.
3. Seal the Instant Pot lid securely, ensure the steam release valve is set to the sealing position, and cook for 12 minutes on manual high pressure settings.
4. Allow the pressure to release naturally for 10 minutes once the cooking cycle completes, then manually vent any remaining pressure before opening the lid to serve your warm and fresh dish.

Cabbage Radish Medley Nutrition (Per Serving)

• Calories: 83 kcal
• Total Fat: 4.4g (0.16 oz)
• Protein: 2.6g (0.09 oz)
• Fiber: 2.1g (0.07 oz)

Pro Tips

To elevate your Cabbage Radish Medley from a simple side dish to a restaurant-quality experience, keep these chef-approved tips in mind:

• Mind Your Knife Work: Ensure your red cabbage is shredded uniformly and your radishes are sliced to an even thickness. This guarantees that all the vegetables cook at the same rate during the high-pressure cycle, preventing some pieces from turning to mush while others remain undercooked.
• Brighten It Up at the End: Pressure cooking can sometimes mute the vibrant flavors of fresh vegetables. Stir in a squeeze of fresh lemon juice or a splash of apple cider vinegar right before serving to add a punch of acidity that beautifully balances the earthiness of the cabbage and the savoriness of the coconut aminos.
• Don't Skip the Sauté: Sautéing the ginger and garlic in olive oil before pressure cooking is crucial. This process blooms the aromatics, releasing their essential oils and building a profound depth of flavor that a simple "dump-and-go" method won't achieve.
• Manage the "Keep Warm" Setting: Once the 10-minute natural pressure release is complete, immediately turn off your Instant Pot and remove the inner pot. Leaving the medley on the "Keep Warm" setting for too long will overcook the radishes and cabbage, causing them to lose their delightful tender-crisp texture.

Frequently Asked Questions (FAQ)

1. Can I make this Cabbage Radish Medley ahead of time? Yes, this Cabbage Radish Medley is an excellent candidate for meal prep. You can store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight! Simply reheat it gently on the stovetop or in the microwave before serving.

2. What proteins pair perfectly with a Cabbage Radish Medley? Because this dish is naturally vegan, gluten-free, and low in calories, it is incredibly versatile. It pairs wonderfully with grilled chicken, baked salmon, or a hearty slice of meatloaf. For a complete plant-based meal, serve it alongside marinated tofu or tossed with quinoa and roasted chickpeas.

3. Can I substitute soy sauce for coconut aminos in this recipe? Absolutely. If you do not have coconut aminos on hand, you can substitute it with an equal amount of low-sodium soy sauce or tamari (if you need to keep the dish gluten-free). Keep in mind that coconut aminos are slightly sweeter and less salty than soy sauce, so you may want to adjust the seasoning to taste after cooking.

4. Will the radishes lose their vibrant color during pressure cooking? Yes, it is completely normal for radishes to lose their bright pink or red exterior color when cooked, turning a softer, translucent pink or white. However, cooking radishes mellows out their sharp, peppery bite, giving them a mildly sweet and juicy flavor profile that complements the red cabbage beautifully.

Pro Tips

• Shred the cabbage and slice the radishes to even thicknesses so the high-pressure cycle cooks everything at the same rate. Mixed sizes give you mush and raw pieces in the same bowl.
• Do not skip the 3-minute sauté of ginger and garlic in olive oil. Blooming the aromatics first builds a depth of flavor that a dump-and-go pressure cook cannot reach.
• Pull the inner pot out right after the 10-minute natural release. Lingering on the Keep Warm setting overcooks the radishes and ruins their tender-crisp bite.
• A squeeze of lemon juice or a splash of apple cider vinegar stirred in before serving brightens the earthy cabbage against the savory coconut aminos.
• Leftovers keep 3 days in the fridge. Rewarm them in a skillet rather than the microwave so the vegetables stay firm.

Frequently Asked Questions

Is cabbage radish medley keto?

It is one of the lighter sides around: about 83 calories with 4.4 g of fat and 2.6 g of protein per serving. Radishes are the classic low-carb potato stand-in, so the carb load stays modest.

Can I substitute soy sauce for the coconut aminos?

Coconut aminos keeps the dish soy-free and a little sweeter, and both are low-carb. If you use soy sauce, start with a little less since it is saltier.

Can I make this medley ahead of time?

Yes, it reheats well. Cook it fully, chill it, and rewarm in a hot skillet with a teaspoon of oil so the cabbage regains some bite.

Why do the radishes turn mushy?

Usually it is the Keep Warm setting doing the damage after cooking. Turn the pot off as soon as the 10-minute natural release is done and remove the inner pot.

Recipe card below.

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Stav Kogan

Cabbage Radish Medley

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Servings: 4 servings

Calories: 83

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 1 head Red cabbage (shredded) — approx. 4 cups (32 oz / 907g)
• 1 cup Radish (sliced) — (4.1 oz / 116g)
• 2 tbsp . Veggie stock — (1 oz / 30g)
• 1 tbsp . Coconut amino — (0.5 oz / 15g)
• 1 tbsp . Olive oil — (0.5 oz / 14g)
• 1 tbsp (15 ml) Garlic cloves (minced, about 3 cloves) — (0.5 oz / 15g)
• 1 tsp (5 ml) Ginger (grated, about ½ inch) — (0.1 oz / 3g)
• Mind Your Knife Work: Ensure your red cabbage is shredded uniformly and your radishes are sliced to an even thickness. This guarantees that all the vegetables cook at the same rate during the high-pressure cycle, preventing some pieces from turning to mush while others remain undercooked.
• Brighten It Up at the End: Pressure cooking can sometimes mute the vibrant flavors of fresh vegetables. Stir in a squeeze of fresh lemon juice or a splash of apple cider vinegar right before serving to add a punch of acidity that beautifully balances the earthiness of the cabbage and the savoriness of the coconut aminos.
• Manage the Keep Warm Setting: Once the 10-minute natural pressure release is complete, immediately turn off your Instant Pot and remove the inner pot. Leaving the medley on the Keep Warm setting for too long will overcook the radishes and cabbage, causing them to lose their delightful tender-crisp texture.

Method

 

1. Preheat your Instant Pot by selecting the Sauté mode and allowing it to warm up.
2. Add 1 tbsp. (0. 5 oz / 14g) of olive oil, 1 tsp. (0. 1 oz / 3g) of grated ginger, and 1 tbsp. (0. 5 oz / 15g) of minced garlic to the pot.
3. Sauté the aromatics for exactly 3 minutes until fragrant, then carefully stir in the remaining ingredients: the shredded red cabbage, sliced radishes, veggie stock, and coconut aminos.
4. Seal the Instant Pot lid securely, ensure the steam release valve is set to the sealing position, and cook for 12 minutes on manual high pressure settings.
5. Allow the pressure to release naturally for 10 minutes once the cooking cycle completes, then manually vent any remaining pressure before opening the lid to serve your warm and fresh dish.
6. Don't Skip the Sauté: Sautéing the ginger and garlic in olive oil before pressure cooking is crucial. This process blooms the aromatics, releasing their essential oils and building a profound depth of flavor that a simple dump-and-go method won't achieve.

Nutrition

Calories: 83kcalProtein: 2.6gFat: 4.4g

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