Cabbage cooked with capsicum and Rajma (kidney beans)

Cooking cabbage is a challenge as it’s styles of cooking are rather predictable. Yet how you cut and cook it makes all the difference; that and what you combine with it. To see how to cut cabbage go to

This recipe is a bit spicy because it assumes you are eating it with roti or dal and chawal. Kidney beans are a great plant based source of protein. They’re also rich in various minerals, vitamins, fibers, antioxidants, and other unique plant compounds. Therefore, these beans may aid weight loss, promote colon health, and moderate blood sugar.

Cabbage – 400 grams after cleaning and removing the rib of each leaf
Capsicum – two large
Kidney beans or Rajma – 120 grams
Onions – one large sliced finely
Tomato – one large sliced finely
Curry leaves – two large sprigs
Green chillies – four, minced
Garlic cloves – eight, minced
Turmeric – 1/2 teaspoon
Mustard seeds – 1 teaspoon
Pepper corns – 1/2 teaspoon crushed coarsely
Salt to taste
Oil as required

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