Day 262: Microwave Cabbage & Onion with Apple & Ginger ♥

Microwave Cabbage & Onion with Apple & Ginger
How to cook cabbage in the microwave. It's almost hands-free and the results are delicious!

~recipe & photo updated 2011~

2005: Oh so good! And the perfect match for grilled chops. This cabbage dish is again inspired by StephenCooks who reminds me on occasion that not all the recipes on his site require tons of time and attention -- and if I didn't believe him before, I would now!

I loved this cabbage and the leftovers got tucked into reuben sandwiches with corned beef, caraway cheese and Thousand Island dressing. Wonderful!

2010: This is such a great technique for cooking cabbage. The cabbage cooks quickly and easily, the small bit of ginger is a pleasant surprise. There's almost a 'fresh sauerkraut' sense to it.


See StephenCook's Version
Hands-on time: 15 minutes to start, 5 minutes to finish
Time to table: 65 minutes but Stephen recommends letting rest for a day
Serves 4

1/4 cup water
3 tablespoons vinegar (white vinegar is fine, in 2010 I used apple cider vinegar)
2 teaspoons minced ginger (I love this Asian ginger from a jar, StephenCooks minces a two-inch piece of ginger)
1 - 3 tablespoons olive oil or butter (see KITCHEN NOTES)
1 large onion, diced or sliced
1/2 a medium head of cabbage, cored and chopped roughly, about 1 pound

1 tart apple, peeled and grated
2 tablespoons jam/jelly

Mix the water, vinegar, ginger and butter in an eight-cup microwave-able bowl. Stir in the onion and cabbage. Cover tightly with plastic wrap and cook in the microwave for 20 - 30 minutes, stirring after 10 minutes and then every 5 minutes. (Do watch the time. Microwaves vary, 30 minutes works for StephenCooks but was about 5 minutes too long in mine in 2005 and 10 minutes too long in 2010.)

Stir in the apple and jam/jelly. Season to taste with salt. Season to taste with Tabasco (I used about 4 drops). Cover and LET REST for 15 minutes. Serve and enjoy!

2005: I would definitely try a bag of shredded cabbage another time)
2005: StephenCooks uses 3 tablespoons fat, I used 2 but thought 1 would work. 2010: One tablespoon olive oil worked great.

© Copyright Kitchen Parade 2005

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Hi Alanna...I love it when you post my stuff, make your little changes, etc! Makes me feel useful...

    Some comments on the you say, microwaves vary, so to know when the cabbage is done, it should be very tender -- none of that crunch you get with fresh cabbage. Also, I find that it cooks more evenly if I give it a stir about halfway through...and, I like to let it rest for at least 15 minutes, tightly covered, after the cooking. Remember, I developed this recipe from one that called for slow braising (hours!) in a low oven, during which the flavors mingled into a mellow blend. Done that way it's a great dish, and if you rush it too much it's good but not as good as it can be, so the rest after cooking is important. Finally, your readers should know that this dish is better if made the day before serving, and that while I love it with the ginger, this is a variation from the original. Without ginger it's different but just as good!

    Thanks again for your continued interest in Stephencooks!

  2. you don't say what flavor of Jam/Jelly you used? Does it matter? I am thinking apple since you have apples in the dish?

  3. Anonymous ~ Apple would be a great choice because it repeats the flavor. But use what you have, its purpose is for sweetness not fruitiness so honey or sorghum or even molasses would work. Enjoy!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna