Like other cruciferous vegetables, cabbage is rich in fiber, vitamin C and beta-carotene. Unfortunately, boiling your cabbage may leach away some or all of these valuable nutrients, and cooking it in aluminum pots can cause it to release sulfurous compounds into your kitchen. Microwaving your cabbage in non-metal containers helps to preserve its nutrients and prevents it from creating a smelly house. Microwaving also speeds up the cooking process, and you only have to add water to create a healthy side dish for any meal.
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Remove the tough outer leaves of the cabbage and discard them.
Rinse your head of cabbage under running water to remove any dirt, debris or chemical residue from it, recommends the U.S. Food and Drug Administration.
Cut the cabbage into wedges or remove the core of the cabbage and shred it by hand with a knife or in a food processor.
Place the cabbage into a microwave-safe container that can accommodate all of the cabbage you have. Add a small amount of water, no more than a few tablespoons, to the container.
Cover the container with its lid or with plastic wrap; poke a hole in the wrap to vent it.
Cook the cabbage for around 6 to 14 minutes in the microwave on high. Stop the microwave after 4 minutes to stir the cabbage, which ensures even cooking. Continue to check the cabbage every 5 minutes until it is tender when you poke it with a fork. Allow it to sit for a few minutes before serving.
REFERENCES & RESOURCES
- Betty Crocker: Cabbage
- University of Illinois Extension: Cabbage
- Michigan State University: Cabbage
- Cooking 101: The Beginner's Guide to Healthy Cooking; Nicolette M. Dumke
- Harvard Medical School Family Health Guide: Microwaving Food in Plastic: Dangerous or Not?
- U.S. Food and Drug Administration: Raw Produce: Selecting and Serving it Safely
- Still Tasty: Cabbage -- Fresh, Cooked
- Bavarian Kitchen: Rotkohl, Blaukraut, Rotkraut -- Red Cabbage