Microwave Braised Red Cabbage with Bacon and Cumin

Ingredients:

• 4 slices of bacon
• 2 tbsp (30 g) butter
• 1 large shallot, thinly sliced ​​(about 1/3 cup)
• 0.5 tsp caraway seeds
• 1 kg red cabbage, cored, quartered and finely shredded
• 1/4 cup apple cider vinegar

Preparation:

1. Line a large ovenproof plate with 4 sheets of paper towels. Place the bacon slices next to each other on top, then cover with 2 more sheets of paper towels. Microwave on high power for 5 minutes. Check the bacon to make sure it's crispy. If it's still raw, continue heating in 1-minute intervals until the bacon is crispy. Set aside.
2. In a large heatproof glass bowl, combine the butter, shallots, and cumin. Microwave on high power for 1 minute, until melted. Add the kale, apple cider vinegar, 1.5 teaspoons salt, and 1/4 teaspoon black pepper to the melted butter and stir to combine. Cover with a vented lid or plastic wrap with 6 small holes. Microwave on high power for 5 minutes. Carefully remove the lid and stir the kale. Cover again with the lid or plastic wrap and cook, stirring every 5 minutes, until the largest pieces of kale are wilted and tender, another 10 to 15 minutes.
3. Using tongs, transfer the cabbage to a serving platter, allowing any excess liquid to drain back into the bowl. Coarsely chop the bacon and sprinkle it over the cabbage. Serve immediately.