|Cabbage||1 Small, cut into wedges|
|White vinegar||3 Tablespoon|
|Onion||1 Teaspoon, finley chopped|
|Celery seed||1⁄4 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling in 10-inch skillet.
Cover and heat to boiling; reduce heat.
Simmer until crisp-tender, 15 to 20 minutes.
Remove to serving platter with slotted spoon.
Heat remaining ingredients to boiling in small saucepan, stirring occasionally.
Pour sauce over cabbage wedges.
Microwave Directions: Place 1/2 cup water and 1/2 teaspoon salt in 2-quart round microwavable casserole.
Arrange cabbage wedges spoke fashion with cores at edge of casserole.
Cover tighdy and microwave on high (100%) 5 minutes; rotate casserole 1/2 turn.
Microwave until crisp-tender, 4 to 6 minutes longer.
Let stand 5 minutes.
Mix 2 tablespoons vinegar and the remaining ingredients in 1-cup microwavable measure.
Microwave uncovered to boiling, 30 to 60 seconds.