Step 1

Remove and discard the stiff outer leaves of the cabbage.

Step 2

Remove any dirt, debris, or chemical residue from the cabbage head by rinsing it under running water.

Step 3

Cut the cabbage into wedges, or remove the core and shred the cabbage by hand with a knife or in a food processor.

Step 4

Place the cabbage in a microwave-safe container large enough to hold all of the cabbage. Fill the container with a tiny amount of water (no more than a few teaspoons).

Step 5

Before microwaving red cabbage, add a few spoonfuls of lemon juice or red wine vinegar to help keep its color- it also gives a tangy taste to your cabbage and won’t add additional fats or calories. To add flavor to your cabbage, season it with salt, pepper, or other seasonings before or after cooking.

Step 6

Cover the container with its lid or plastic wrap, and poke a hole in the wrap to allow air to escape.

Step 7

Microwave the cabbage for 6 to 14 minutes on high in the microwave. After 4 minutes, remove from the microwave and toss the cabbage to achieve equal heating.

Step 8

Check the cabbage every 5 minutes until it is soft when pierced with a fork. Allow for a few minutes of resting time before serving.