In this study, fresh purple cabbage is used as the raw material, and the microwave power, extraction time, and solid-liquid ratio that affect the extraction effect of anthocyanin pigments in purple cabbage are determined by single factor test. Subsequently, response surface design is used to further optimize the extraction process parameters. The experimental results show that the influence of the three factors on the extraction amount of anthocyanin is solid-liquid ratio>extraction time>microwave power. According to the response surface experimental results, the optimal extraction conditions are as follows: the microwave power is 315 W, the extraction time is 6 min, the solid-liquid ratio is 1:10, the absorbance of anthocyanin is 0.494±0.006, which is close to the predicted value of 0.506.