5 Delicious Recipes for Cabbage, Radish & Greens

When it comes to versatile and nutritious vegetables, few are as versatile or beneficial as cabbage, radish, and various greens. These vegetables are not only packed with vitamins, minerals, and antioxidants but are also incredibly adaptable, making them stars in a wide array of dishes. From the hearty crunch of cabbage to the spicy zing of radishes and the tender leaves of greens, here are five delicious recipes that will transform these humble vegetables into gourmet delights.

Crunchy Cabbage Slaw

Cabbage, often underappreciated, can be elevated to a dish that will have you coming back for seconds. This crunchy slaw is the perfect side for barbecues or a light dinner addition.

• Ingredients:
  • 1 head of green cabbage, finely shredded
  • 2 carrots, shredded
  • 1 red onion, thinly sliced
  • 1/2 cup of mayonnaise or Greek yogurt for a lighter option
  • 2 tablespoons of apple cider vinegar
  • 1 tablespoon of Dijon mustard
  • 1 tablespoon of honey
  • Salt and pepper to taste
  • Freshly chopped herbs (parsley or dill) for garnish
• Steps:
  1. In a large bowl, combine the cabbage, carrots, and red onion.
  2. In a separate bowl, whisk together the mayonnaise, vinegar, mustard, honey, salt, and pepper to create the dressing.
  3. Pour the dressing over the cabbage mixture and toss until well coated.
  4. Refrigerate for at least one hour before serving to let the flavors meld.
  5. Garnish with fresh herbs before serving.

Notes:

💡 Note: For a healthier version, you can use Greek yogurt instead of mayonnaise to reduce calories while adding probiotics to your diet.

Spicy Radish Salsa

Radishes are often seen as garnish, but they can shine as a star ingredient in this vibrant and spicy salsa. Perfect for tacos, as a topping for grilled meats, or simply enjoyed with tortilla chips.

• Ingredients:
  • 1 bunch of radishes, finely chopped
  • 1 jalapeño, seeded and finely chopped
  • 1 small red onion, finely chopped
  • Juice of 1 lime
  • 1/4 cup of chopped cilantro
  • Salt to taste
• Steps:
  1. In a bowl, combine chopped radishes, jalapeño, and red onion.
  2. Add the lime juice and salt, then mix well.
  3. Stir in the cilantro.
  4. Let the salsa sit for at least 20 minutes to allow the flavors to blend before serving.

Notes:

⚠️ Note: Adjust the amount of jalapeño to your preferred level of heat. If you like your salsa extra spicy, leave the seeds in or add another jalapeño.

Greens and Grain Bowl

Leafy greens like kale, spinach, or arugula can be the base for a fulfilling and nutritious grain bowl that’s both satisfying and energizing.

• Ingredients:
  • 4 cups of mixed greens (kale, spinach, arugula)
  • 1 cup of cooked quinoa or farro
  • 1 avocado, sliced
  • 1/2 cup of roasted chickpeas
  • 1 beet, roasted and sliced
  • Tahini dressing:
    • 1/4 cup of tahini
    • 1 tablespoon of lemon juice
    • 1 garlic clove, minced
    • 3-4 tablespoons of water (to thin)
    • Salt and pepper to taste
• Steps:
  1. Start with a bed of greens in your bowl.
  2. Top with quinoa or farro for a hearty base.
  3. Add avocado slices, roasted chickpeas, and beet slices for variety in textures.
  4. Whisk together tahini, lemon juice, garlic, water, salt, and pepper to make the dressing, adjusting with water to reach desired consistency.
  5. Drizzle the dressing over the bowl before serving.

Stuffed Savoy Cabbage Rolls

Savoy cabbage, with its crinkly leaves, is perfect for wrapping, offering a unique texture and a mild, sweet flavor when cooked.

• Ingredients:
  • 1 large head of Savoy cabbage
  • 1 lb of ground turkey or plant-based meat substitute
  • 1 cup of cooked rice or quinoa
  • 1 small onion, diced
  • 2 cloves of garlic, minced
  • 1 can of crushed tomatoes
  • 1/2 cup of vegetable or chicken broth
  • 1/4 cup of chopped fresh herbs (parsley, dill)
  • 1 teaspoon of paprika
  • Salt and pepper to taste
• Steps:
  1. Boil a pot of water and blanche the cabbage leaves until pliable. Remove and cool.
  2. In a skillet, cook the onion and garlic until translucent. Add the meat, breaking it apart and cooking until browned.
  3. Stir in cooked rice, herbs, paprika, salt, and pepper. Let it cool slightly.
  4. Place a scoop of the filling into each cabbage leaf, roll tightly, and tuck in the sides.
  5. Arrange the rolls in a baking dish. Pour over the crushed tomatoes and broth.
  6. Cover and bake at 350°F (175°C) for about 45 minutes or until the cabbage is tender.

Notes:

📝 Note: Savoy cabbage is softer than green cabbage, making it easier to roll. If you’re using green cabbage, you might need to remove the tough central vein before wrapping.

Radish and Spinach Pesto

Pesto isn’t just for basil; radishes and spinach bring a fresh twist to this classic sauce, making it vibrant and deliciously unique.

• Ingredients:
  • 2 cups of fresh spinach leaves
  • 1 cup of radish tops (or use more spinach if unavailable)
  • 1/2 cup of parmesan cheese, grated
  • 1/2 cup of pine nuts or walnuts
  • 1-2 cloves of garlic
  • 1/2 cup of extra virgin olive oil
  • Salt and pepper to taste
  • Juice of 1/2 lemon (optional for extra zing)
• Steps:
  1. In a food processor, pulse spinach and radish tops with garlic until finely chopped.
  2. Add nuts, parmesan, salt, pepper, and lemon juice if using, then blend.
  3. With the processor running, slowly drizzle in the olive oil until the mixture is smooth.
  4. Adjust seasoning to taste. Use immediately or store in an airtight container with a layer of olive oil on top to preserve freshness.

Final Thoughts

These recipes showcase how vegetables like cabbage, radish, and greens can transcend their ordinary roles. Whether you’re looking for a light side dish or a hearty meal, these dishes offer a variety of flavors and textures, proving that vegetables can be both delicious and nutritious. From the crunchy slaw to the zesty radish salsa, each recipe brings something unique to the table, inviting even the most carnivorous of eaters to indulge in a green adventure. By incorporating these versatile vegetables into your cooking, you not only enhance your diet but also expand your culinary horizons. With just a few simple ingredients and techniques, you can turn everyday veggies into gourmet experiences that delight the senses.

Can I use purple cabbage for the coleslaw?

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Absolutely! Purple cabbage, also known as red cabbage, adds a pop of color and a slightly different flavor profile to the slaw. Just be mindful that it might tint the dressing a bit purple.

How long can I store the radish salsa?

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Store the salsa in an airtight container in the fridge. It should keep well for up to 3-4 days, though the radish might lose some of its crunch over time.

What greens work best in the grain bowl?

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Hearty greens like kale, spinach, or even swiss chard work best due to their ability to hold up well with other ingredients. For a mix of textures, try combining softer greens like spinach with crisper ones like arugula.