I can't believe in all my years of cooking I never thought to cook radishes. These are fabulous! If you like cooked cabbage, you'll love these. If you don't, this may not win you over. Like cabbage, radishes have a peppery bite to them, and it's pretty strong in those little red spheres. But it practically disappears when they're cooked. I've made this dish twice and here's my changes: halved the butter, halved the garlic (or else you'll miss out on the almost-sweetness that develops) and added about one tsp chicken boullion powder ('cause I like cabbage cooked in chicken broth). Additionally, I cooked them on the stove on low in a covered skillet, stirring occasionally. Also, I found that no additional salt or pepper was needed. Hubby thought they were "just OK" and 6-yr-old wouldn't even look at them, but I know I'll be making these all the time. How ideal that I can make just enough for me.
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I can't believe in all my years of cooking I never thought to cook radishes. These are...