Recipe: Hearty Homestyle Beef Dish from Kerala – Anand George

In his debut cook book, Chef Anand George, founder of Purple Poppadom shares recipes both from our restaurant and dishes from his homeland of Kerala which inspired ‘The 5,000 Mile Journey.’

Here, to help bring warmth to a cold winter, we present one such homestyle dish, inspired by the cooking of Anand’s ‘Rosily aunty’ back home.  For this and other recipes in print please click here to order your copy of ‘The 5,000 mile Journey.’

Beef & Cabbage Rosily Aunty

‘Rosily aunty was a real foodie and I enjoyed listening to her stories. She had great charisma in narrating tales and I used to visit her during the school holidays when she would cook a feast for us.

Beef Cabbage Rosily Aunty

Beef Cabbage Rosily Aunty

Going to the market with her was fun and the way she liaised with fishmongers and street vendors to get a bargain was very interesting.

Rosily aunty and Antony uncle were food lovers.

They cooked with real passion and enthusiasm. One of the greatest dishes I admired from her cooking was beef cooked with cabbage, a humble dish that transformed simple ingredients into a great meal. I have recreated that recipe from my memories:’

Ingredients – Serves 4

Beef flank boneless – 1140gms

Cabbage white – 450gms
Coconut oil/Vegetable oil – 50ml
Onions sliced – 400gms
Green chilli slit – 10gms
Curry leaves – 4gms
Ginger julienne – 20gms
Tomatoes sliced – 150gms
Kashmiri chilli powder – 4gms
Turmeric powder – 2gms
Water – 1.2 litre
Salt – 12gms

Spice powder
Black Peppercorns – 8gms
Cloves – 1gm
Cinnamon – 2gms


  1. Trim the beef flank and cut into small cubes each weighing 35-40gms.
  2. Remove the damaged leaves of the cabbage, remove the core and cut into big
  3. In a blender, powder black peppercorns, cloves, cinnamon and keep aside. Heat
    coconut oil in a heavy-bottomed pan and add onions, ginger, green chilli, curry
    leaves and sauté for 8-10 minutes.
  4. Once the onions are soft, lower the heat and add Kashmiri chilli powder, turmeric
    powder, the spice powder, beef cubes, salt and tomatoes. Stir for a couple of
  5. Add water and bring to boil. Cook on a low heat with a lid on for another two
    hours, stirring occasionally. Make sure the masala doesn’t burn and if it needs more moisture add additional water. Once the beef flank is cooked and the sauce is reduced, add the cubed cabbage leaves and stir fry for 4-5 minutes.
  6. Do not cook the cabbage too long. It should keep its bite.
  7. Check the seasoning and serve hot.

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