No Meat Unstuffed Cabbage

Total Time
Prep 20 mins
Cook 20 mins

So easy! Delicious sweet & sour tomato sauce poured over microwaved cabbage wedges. Very low-cal, too.

Ingredients Nutrition


  1. Place cabbage and 1/4 cup water in 3 quarts microwave safe dish.
  2. Cover and microwave on high 12 to 14 minutes or till tender.
  3. Drain any excess water.
  4. Meanwhile, heat oil in frying pan and add carrots, celery and pepper.
  5. Cook till tender.
  6. Add garlic, onions and ginger and cook 2 more minutes.
  7. Add tomatoes with their juice, soy sauce, vinegar and sugar.
  8. Heat to boiling, then simmer on med-low about 5 minutes.
  9. Spoon tomato mix over cabbage.
  10. Cover and microwave on high 2 minutes.


Most Helpful

This was wonderful! The sauce has kind of a sweet-sour taste. I used curry powder instead of ginger (couldn't find my jar) and I inadvertently ran out of bell pepper, so my sauce was just a tiny bit different. I stir-fried my cabbage instead of microwaving, and still everything tasted fantastic! Thanks for another yummy veggie recipe, yogi!

EdsGirlAngie December 10, 2003

Fusion cooking at its best: a delicious, fairly quick to prepare, wonderfully low calorie and extremely versatile recipe which would be equally suitable as a stand alone dish or as a side dish. I followed EdsGirlAngie’s suggestion and stir-fried the cabbage (which I had, therefore, finely chopped) and all the other vegetables in my non-stick wok. I shredded the carrots rather than chopping them, chopped the red pepper into thin strips, increased the garlic to 6 cloves and added a handful of bean shoots in the last 30 seconds. Because I had decided to stir-fry the vegetables, I started by heating the tomatoes in a separate small pot. I had no rice vinegar and, since there was ample liquid, I simply omitted it. I also reduced the amount of sugar to 1 teaspoon. The tomato/soy sauce was ready to pour over the stir-fried vegetables as soon as they were just cooked. We ate this with NurseDi’s Mushroom Oven Rice Recipe #26877. Thank you for sharing this recipe!

bluemoon downunder December 29, 2005

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