Glucoraphanin (GLR) and sulforaphane (SLR) are the most powerful anti-cancer compounds in brassica vegetables. This study found that short-time microwaving, short-time steaming and fermentation promote the biotransformation from GLR to SLR, while boiling and blanching cause the largest losses of GLR and SLR (https://pubmed.ncbi.nlm.nih.gov/33993075/). THIS study (https://pubmed.ncbi.nlm.nih.gov/31257267/) states that “Cooking with a microwave is a useful way of reducing vitamins loss” and specifically with cabbage “Examination of the cooking liquid revealed the loss of nearly all free amino acids after boiling. On the other hands, microwave cooking of cabbage retained about 80% of total free amino acids”. Another study states that”Boiling resulted in significant loss of all flavonoids, while steaming and microwaving led to minor loses or even increases of the flavonoids.” (https://pubmed.ncbi.nlm.nih.gov/30899833/)