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Cabbage Radish Medley – vegetarian recipe
Stav Kogan

Cabbage Radish Medley

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Servings: 4 servings
Calories: 83
Ingredients Method Nutrition

Ingredients
  

  • 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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