How to Cook Cabbage in a Microwave Oven

Like other cruciferous vegetables, cabbage is rich in fiber, vitamin C and beta-carotene, according to the University of Illinois Extension. Unfortunately, cooking cabbage by boiling may leach away some or all of these valuable nutrients.

Like other cruciferous vegetables, cabbage is rich in fiber, vitamin C and beta-carotene. Credit: igor_kell/iStock/GettyImages

Cooking it in aluminum pots can also cause cabbage to release sulfurous compounds into your kitchen.

Microwave cabbage in non-metal containers to help preserve its nutrients and prevent it from creating a smelly house. Microwaving also speeds up the cooking process, and you only have to add water to make a healthy steamed cabbage recipe.

Read more: Digestion of Raw Cabbage

Step 1: Remove Outer Leaves

Remove the tough outer leaves of the cabbage and discard them.

Step 2: Rinse the Head

Rinse your head of cabbage under running water to remove any dirt, debris or chemical residue from it.

Step 3: Cut Up Your Cabbage

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.

Step 4: Prep for Heating

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.

Step 5: Cover Your Dish

Cover the container with its lid or with plastic wrap; poke a hole in the wrap to vent it.

Step 6: Cook Until Tender

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.

Read more: Benefits and Side Effects of Cabbage Juice

Boost Flavor While Cooking Cabbage

Add salt, pepper or other seasonings to your cabbage either before or after the cooking process to add some flavor.

Mix in a few spoonfuls of lemon juice or red wine vinegar to red cabbage before microwaving to help preserve its color when cooking it. It also adds a tangy flavor to your cabbage and won't add unnecessary fats or calories to it.

Along with vinegar, also add some apple slices, raisins, cloves and a bit of sugar to your cabbage before microwaving it for a sweet-and-sour cabbage dish.

Choose, Store and Heat Safely

Buy cabbage that isn't bruised or damaged. Wash cabbage thoroughly under plain, running water before cooking, as advised by the FDA. Store cut cabbage in the refrigerator and cook within two hours, according to the Centers for Disease Control and Prevention.

Store your cooked cabbage in the refrigerator, set to around 40 degrees Fahrenheit, for three to five days, or freeze it for up to a year in an air-tight container at 0 degrees Fahrenheit.

When using plastic wrap to cover your cabbage, don't allow it to touch the cabbage — plastic wrap can melt. Doing so prevents any chemicals from being transferred to the cabbage from the plastic during the cooking process, recommends Harvard Health Publishing.

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