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Microwave cabbage, bean and paprika stew

Why it worksCabbage cut into thin strips cooks in minutes and turns sweet. Thick wedges stay hard in the middle.

Ingredients

• 600 g potatoes
• 400 g white cabbage
• 800 g kidney beans
• 400 g chopped tomatoes
• 150 g onions
• 160 g bell pepper
• 6 g paprika
• 20 ml sunflower oil

Method

1. Cut the potatoes into 2 cm cubes. Put them in a large microwave-safe bowl that holds at least 3 litres, with 4 tablespoons of water. Cover with a plate and microwave on full power for 8 minutes, stirring halfway.
2. Slice the cabbage into thin strips and chop the onion and the pepper. Stir them in with the oil and the paprika. Cover and microwave for 6 minutes, stirring halfway.
3. Drain and rinse both tins of kidney beans. Stir them in with the chopped tomatoes and a pinch of salt. Cover loosely and microwave for 8–10 minutes, stirring every 3 minutes, until the potatoes and cabbage are soft and it is bubbling hot.
4. Taste and add more salt if it needs it. Hold the bowl with a tea towel, because it is very hot.

A portion: about 390 kcal · 16 g protein · 59 g carbs · 7 g fat