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Gobi Shimla Mirch Kachumber

Cabbage is a vegetable that has been grown and eaten around the world for centuries and very affordable. It’s a nutritious cruciferous vegetable that is eaten uncooked in salads and cooked in a variety of dishes ranging from mains to accompaniments. It’s rich in vitamins, minerals and fiber while low in calories so is a great ingredient to maintain a healthy weight. This cruciferous vegetable is especially high in vitamin C and other antioxidants that may protect against heart disease, certain cancers and vision loss and reduce chronic inflammation. Moreover, vitamin C helps the body absorb non-heme iron that is found in plant foods. The potassium and calcium contained in this vegetable is a great source to regulate blood pressure and help in building strong bones. It is also rich in soluble fiber, which has been shown to increase the number of beneficial bacteria in the gut and helps add bulk to stools that promotes regular bowel movements.
Recipe credit: Darshana Muzumdar
Serves 4 people as a part of an Indian meal.


  • 1 small to medium head of cabbage
  • 2 medium size green capsicums
  • 1 cucumber (optional)
  • 1 tbsp mustard seeds
  • ¼ tsp turmeric powder (optional)
  • 1 tsp oil
  • Salt to taste


Grate cabbage and chop the capsicum into fine strips or small cubes. Place the capsicum in a thick bottom steel pot. Heat oil in an iron tempering ladle and add mustard seeds turning off the heat after they have all popped. Add this to the capsicum and cook it on medium heat till the capsicum becomes soft. Add the cabbage and cook covered for 1-2 minutes. Add turmeric and salt and mix well. Serve as an accompaniment with any Indian meal.

For the Whole-Food Plant-Based (WFPB) version:

This is by default a Whole Plant Based dish.

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