Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Cooked kidney beans | 420 g | Sweet, Astringent · Cooling |
 Cabbage, chopped | 320 g | Sweet, Astringent · Cooling |
 Celery, sliced | 110 g | Astringent, Bitter, Salty · Cooling |
 Olive oil | 18 g | Sweet, Bitter, Astringent · Heating |
 Cumin seeds | 3 g | Pungent, Bitter · Heating |
 Coriander seeds | 4 g | Astringent, Bitter, Sweet · Cooling |
 Rock salt | 5 g | Salty · Cooling |
| Water | 950 g | Whole culinary ingredient |
Step-by-Step Preparation
- Prepare the cooked kidney beans and chopped cabbage in bite-size pieces.
- Warm the olive oil; toast the cumin and coriander until fragrant.
- Add the main ingredients and sliced celery; stir to coat them evenly.
- Pour in the water, add the rock salt, and simmer covered until the legumes or grains are soft and the vegetables are tender.
- Uncover and reduce only until the broth lightly coats a spoon, then serve warm.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original international lacto-vegetarian stew adaptation)
Kidney Bean Cabbage Stew is a moist, slowly simmered international main. Vata: serve warm, cook until tender, and add a little ghee if the dish feels dry. Pitta: moderate chilies and sharp sourness, favoring coriander or fennel. Kapha: keep the portion light, reduce added fat, and favor ginger or black pepper.
USDA Nutrition Facts for Kidney Bean Cabbage Stew
| Nutrient | Per 100g | Per Serving (1 serving (457g)) |
|---|---|---|
| Energy (Calories) | 56 kcal | 255 kcal |
| Protein | 2.2 g | 9.9 g |
| Total Carbohydrates | 6.2 g | 28.6 g |
| Dietary Fiber | 2.2 g | 10.2 g |
| Total Sugars | 0.7 g | 3.3 g |
| Total Fat | 2.7 g | 12.3 g |
| Calcium | 20.1 mg | 91.8 mg |
| Iron | 0.87 mg | 4.00 mg |
| Magnesium | 14.2 mg | 65.2 mg |
| Phosphorus | 38.0 mg | 173.8 mg |
| Potassium | 137 mg | 627 mg |
| Sodium | 166 mg | 761 mg |
| Zinc | 0.29 mg | 1.34 mg |
| Copper | 0.07 mg | 0.30 mg |
| Manganese | 0.04 mg | 0.20 mg |
| Selenium | 0.4 µg | 1.8 µg |
| Vitamin C | 6.9 mg | 31.6 mg |
| Vitamin A (RAE) | 2.3 µg | 10.5 µg |
| Vitamin E | 0.50 mg | 2.27 mg |
| Vitamin K | 18.9 µg | 86.6 µg |
| Thiamin (Vitamin B1) | 0.05 mg | 0.21 mg |
| Riboflavin (Vitamin B2) | 0.02 mg | 0.11 mg |
| Niacin (Vitamin B3) | 0.19 mg | 0.87 mg |
| Vitamin B6 | 0.05 mg | 0.23 mg |
| Folate (DFE) | 36.1 µg | 165.1 µg |
| Choline | 8.8 mg | 40.3 mg |
