Response surface methodology was performed to optimize the microwave-assisted extraction of red cabbage anthocyanins. Influence of solid:solvent ratio (1:10, 1:20, and 1:30, w:w), extraction time (5, 10, and 15 min), and microwave power (200, 400, and 600 W) on total monomeric anthocyanin (TMA) content was investigated. During the conventional method, three independent variables were extraction time (4-6 hr), extraction temperature (40-70 degrees C), and the solvent type (water and ethanol/water, 1:1). The highest TMA content, which was 241.20 mg cyanidin/L resulted from a 4-hr extraction at 40 degrees C by using ethanol-water mixture. All the independent variables were found to be significantly effective on TMA content during MAE. The optimum conditions for MAE for the ethanol-water solvent were 5 min extraction at 1:20 solid:solvent ratio and 200 W microwave power. For the water-only trial, the optimum conditions were 9.95 min extraction at 1:20 solid:solvent ratio and 442.42 W microwave power. Novelty impact statement Microwave-assisted extraction of anthocyanins from red cabbage using water and ethanol-water mixture was performed. Extraction process conditions were optimized using Response Surface Methodology (RSM). Eight types of anthocyanins from red cabbage extracts were identified by HPLC-MS.