Red Cabbage and Arame with Caramelized Radishes Recipe

Red Cabbage and Arame

Red Cabbage and Arame with Caramelized Radishes Recipe

I figured I can’t pay a straight up St. Patrick’s Day homage without putting some “fusion” into the mix. Really, the extent of this tribute is that it uses cabbage — more often associated with Irish cooking than anything I know of except maybe potatoes. And while I grew up hard core Catholic and can name more saints before I can name all the Kardashians, I never really knew St. Patrick. I missed out on all the green beer and green cupcakes. Potatoes are not a big thing for me either (except when they come in the form of fries but then those are from France 😉

At this point in my winter CSA, I have had it up to here with root vegetables. I’m ready for spring. I’m radished out. But this dish saves the day. It really does. The Red cabbage and Arme recipe is from Terry Walters and the radish is an adaptation from Alicia Silverstone’s The Kind Diet. Together, they are magic.

This isn’t as complicated as it sounds. And the radishes are absolutely brilliant.

Most people eat radish raw in salads. Meh. But the moment I was served a roasted one, my view of the radish changed.

Braising the thinly sliced radishes in sweetened tamari makes them take on a rich golden color — almost like jewels. So pretty. Alongside the purple cabbage flecked with black streaks of arame, this dish is just beautiful.

Red Cabbage and Arame Saute
Adapted from Clean Food by Terry Walters



6 Servings

Prep time

40 Minutes

Cooking time

25 minutes


  • 1/2 – 1 cup dried arame

  • 1 tsp oil (Terry suggests grapeseed, I just used EVOO)

  • 1 red onion, thinly sliced

  • 3 carrots, cut into match sticks

  • 1/2 small cabbage (I like the way purple cabbage looks with the radishes), thinly sliced

  • 2 T tamari or soy sauce

  • 1-3 dashes ume plum vinegar*

  • 1 T roasted sesame oil


  • Soak arame with 1:4 ratio of water for 15 minutes, drain well and set aside.
  • In large skillet over medium heat, saute onion in oil until translucent (about 3 minutes).
  • Add carrots and saute another 2-3 minutes.
  • Add cabbage and tamari and saute until all vegetables have softened.
  • Add seaweed and cook to heat through
  • Remove from heat
  • Add vinegar and toasted sesame oil.

*If you do not have ume plum vinegar, believe me you will love it. Maybe too much. It is a strongly salty vinegar that is available at Whole Foods and your local co-op. Try it. You will like it.

Caramelized Radishes
Adapted from The Kind Diet by Alicia Silverstone


  • 1 lb. radishes, sliced thinly

  • 3 T tamari or soy sauce

  • 2 T brown sugar

  • 1/4 c mirin

  • 1/4 c water


  • Place the sliced radishes in a skillet.
  • Mix all the other ingredients and cover the radish.
  • Bring to a boil, then reduce to a simmer
  • Cover the skillet and simmer until all the liquid is absorbed.
  • To Serve:
  • Toss radish and cabbage saute together.