Microwave Red Cabbage with Bacon and Caraway Seeds

Pair the cabbage with an oven-roasted pork tenderloin for a hint of Germany at your dinner table.

  • Preparation Time15 mins
  • Cooking Time30 mins
  • Serves4
  • DifficultyEasy
4 slices bacon
2 tablespoons unsalted butter
1 large shallot, thinly sliced
1/2 teaspoon caraway seeds
900g red cabbage, cored, quartered and thinly sliced
60ml apple cider vinegar
Kosher salt and freshly ground black pepper
  1.    Line a large heatsafe plate with 4 sheets of paper towels. Lay the bacon slices side-by- side on top of the paper towels, then top with 2 additional sheets of paper towels. Microwave on high for 5 minutes. Check the bacon to see if it is cooked through and crispy. If not, cook in 1-minute intervals until the bacon is crispy. Reserve.   
  2. Put the butter, shallot and caraway seeds into a large heatsafe glass bowl. Microwave on high for 1 minute to melt the butter. Add the cabbage, apple cider vinegar, 1 1/2 teaspoons salt and 1/4 teaspoon pepper to the melted butter and stir to combine. Cover with a vented lid or plastic wrap with 6 small holes poked in it. Microwave on high for 5 minutes. Carefully uncover and stir the cabbage. Cover again and cook, stirring every 5 minutes, until the largest parts of the cabbage are wilted and tender, 10 to 15 additional minutes.   
  3. Use a pair of tongs to transfer the cabbage to a serving platter; discard any extra liquid in the bowl. Roughly chop the bacon and sprinkle over the cabbage. Serve immediately.