I would like to share with you today this recipe – 30-minute Braised Cabbage – another quick, easy, delicious, light and healthy dish which I often cook for my family and serve for a lunch or dinner. This recipe can also be useful for vegetarians. The difference of this recipe that the dish is cooked in a microwave. It makes the cooking process easy and quick.

 

Ingredients:

• 1 medium head cabbage (about 3 lbs)
• 2 medium carrots
• 1 medium yellow onion
• 1/4 cup flavorless vegetable oil (I use sunflower oil in this recipe)
• 1 Tbsp salt
• 1 can tomato sauce (8oz can)
• 1 can dark red kidney beans (16oz can)

Cooking Directions:

1. Shred cabbage with a mandolin slicer or a very sharp knife.
2. Peel carrots and grate them with a box grater using the medium holes grater side.
3. Peel the onion and dice it into 1/4 inch cubes.
4. Place all the prepared vegetables into a large microwaveable glass dish and add vegetable oil. You don’t need to mix vegetables at this point; just make sure they fit into your dish and cover with a lid. You also don’t need to add any water because vegetables will produce their own juice while cooking.
5. Microwave on highest for your microwave wattage for 10 minutes. The highest power for my microwave is 1000W. If you have lower or higher level, you may need to adjust the total cooking time.
6. Remove the cooking dish from microwave with potholders. Be careful – the dish is very hot. Add salt and mix the vegetables with a wooden spoon or spatula.
7. Cover and microwave for another 10 minutes. Then add tomato sauce, mix and cook for another 5 min.
8. At last, add red kidney beans, mix and microwave for 5 more minutes or until the vegetables are tender.

I don’t add any spices to this dish, just salt, because I prefer the original taste of braised cabbage. If you want to add some different flavors, I would recommend adding some freshly ground black pepper and a bay leaf.

As the result – juicy, tasty braised cabbage is ready to be served for your lunch or dinner as a main course or a side dish. Serve hot with a dollop of sour cream.