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This veggie side has got your dinner problems all sorted for the whole week.
This cabbage is simple yet tasty, quick, and easy to make.
For any type of cuisine, it goes well with a basic seasoned protein.
Cabbage is a supple vegetable that may be prepared as a side dish or as a main course. It also doesn’t take much to make it delicious.
Cabbage is one of nature’s most ideal foods.
It’s high in nutrients, low in cost, long-lasting, easy to store, and high in beneficial phytochemicals.
Cabbage isn’t as glamorous as its relative kale, which is popular in fashionable smoothies and the like.
It goes about its job quietly;
The business of being an extremely adaptable ingredient, changing flavor and texture in a variety of meals.
Cabbage, like other grown vegetables, is high in fiber, vitamin C, and beta-carotene. Unfortunately, boiling cabbage may leach out some or all of these important elements.
Yes, cabbage sizzles in stir-fries, simmer in soups, stews, and braises, gives a nutritious crunch to salads and works beautifully in casseroles, gratins, and meat pies – cabbage does it all, and at a reasonable cost.
The Best Recipe Out There!
Cooking it in metal pans can also cause toxic substances to be released into your kitchen.
Microwave cabbage in non-metal containers to help maintain its nutrients and avoid a stinky house.
Microwaving also expedites the cooking process, and a healthful steamed cabbage dish requires just water.
Ingredients Of Microwave Cabbage:
Steps to follow:
Quick Tips to Keep in Mind:
If you’re freezing cabbage, simply steam it for approximately 1 minute, then remove it and drink it in extremely cold/iced water before shaking, cutting (if necessary), and freezing.
To cook/use this, microwave it in a covered dish for 2-3 minutes from frozen.
Cooked cabbage can be stored in an airtight jar in the fridge for up to 2-3 days.
If your dish is too small to accommodate both half of the cabbage, do them one at a time and re-use the same water;
There is no need to replace the water.
Nutrition Facts:
Health Benefits:
Do You Need To Wash Cabbage?
It’s recommended to give cabbage a good wash and pat dry before cooking it.
Remove the tough outer leaves, which are more likely to contain residual pesticides.
The cabbage can now be quartered, diced, or sliced and used in your favorite recipe.
Microwave healthy:
It is common for microwave cooking to last only a few minutes and to be quite low in temperature.
Furthermore, the dish is not frequently cooked.
Using a microwave oven, therefore, will preserve more nutrients than other cooking methods like frying or boiling.
Microwave cooking may reduce the production of hazardous chemicals during some meals.
Compared to other methods, such as frying, microwave cooking doesn’t heat up food as much as other methods.
When you microwave your food on a rotating turntable, it is easier to distribute heat evenly and ensure that all bacteria have been destroyed by cooking the food properly.
Conclusion:
You won’t believe how quick and easy microwave cabbage is until you try it.
It’s very easy, and unlike a pan, you don’t have to use the flavor.
You can also serve it from a steamer basket, which cuts down on calories.
FAQs
What is the best way to soften cabbage?
Begin removing the leaves with tongs or wooden spoons.
Remove the tough central vein from each leaf;
Save the leftover leaves and use them to line a large baking dish. (If the leaves aren’t tender enough, return them to the simmering water for 1-2 minutes.)
How should cabbage be served?
Lemon Butter Chicken, Grilled Chicken Kabobs, French Onion Chicken, Sheet Pan Italian Chicken, or Baked Chicken Parmesan all go well with sautéed cabbage.
Vegetables that aren’t listed above.
Meatless Monday meals can be made easy with Grilled Cauliflower Steaks and Sauteed Cabbage and Sandwiches.
Is there a way to steam vegetables in the microwave without using a steamer?
The process consists of filling a medium pot with 1/2 inch of water, placing three golf-ball-sized aluminum foil balls on the bottom, placing a heat-proof plate on top of the foil balls, covering the pot, and bringing the water to a boil.
Steam the vegetables until crisp-tender, then add them to the plate, cover, and steam.
What is the best way to make cabbage taste less bitter?
When the cabbage is chopped, enzymes in the tissues interact to produce bitter flavors and strong odors.
If you’re going to use the cabbage uncooked (like in a coleslaw), soak the shredded cabbage for half an hour in cold water.
This, like red onions, allows some of the bitter taste components to escape.
What to Look for When Buying Cabbage
Cabbage comes in a variety of colors and shapes, including Napa, Savoy, and Red, with the round green variety being the most popular in American markets.
Cabbage is not only cheap, but it’s also high in fiber, vitamin C, calcium, and iron.
Plus, it’s delicious in everything from Corned Beef and Cabbage to Chimichurri-Grilled Cabbage Steaks.
Cabbage is readily available all year.
Choose a head that is large for its size, colorful, and clear of brown blotches and withering leaves.
Store cabbage in a sealed jar in the refrigerator for up to 5 days.
How To Store Cabbage?
If you have any leftovers, store them in an airtight container in the refrigerator for up to five days, but keep in mind that the crispier they are, the longer they will last.
Reheat on low in the microwave or in a small pot with a little water until warm.
Alternatively, use the cabbage in other meals like colcannon or soup.
Cooked cabbage can be stored in the refrigerator for 3 to 5 days at 40 degrees Fahrenheit, or frozen for up to a year in an airtight container at 0 degrees Fahrenheit.
How to Microwave Cabbage
Equipment
- 1 microwave
Ingredients
- 1 Cabbages
- 1 Water
Instructions
- Remove and discard the stiff outer leaves of the cabbage.
- Remove any dirt, debris, or chemical residue from the cabbage head by rinsing it under running water.
- Cut the cabbage into wedges, or remove the core and shred the cabbage by hand with a knife or in a food processor.
- 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).
- 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.
- Cover the container with its lid or plastic wrap, and poke a hole in the wrap to allow air to escape.
- 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.
- 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.
