Here is a homestyle family recipe from Anand George’s home state of Kerala, inspired by his Rosily Aunty…

Of her and the dish, Anand writes:

‘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.

She learned cooking from our great grandmother and used to give us a lots of goodies, like Achappam (rose cookies) and Avolos unda.

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.’


  • Makes 4 Portions
  • Beef flank boneless – 1140gms
  • Cabbage white – 450gms
  • Coconut oil/Vegetable oil – 50ml
  • Onions sliced – 400gms
  • Green chilly 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 cubes.

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 minutes.

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. Check the seasoning and serve hot.