• 1 small cabbage
• 2 Tbs. ghee or light veg. Oil
• 1 ½ tsp. cumin seeds
• ¼ tsp. asafetida (optional)
• ¼ tsp turmeric
• 1 Tbs. Finely chopped fresh ginger
• 1 cup chopped tomato
• 2 green chilies, minced or ¼ tsp. red pepper
• 2 tsp. kosher salt
• 1-2 Tbs. chopped cilantro

Cut the cabbage into halves, remove core and shred into ¼ inch thick shreds.  Heat ghee or oil over medium high heat in a large heavy bottomed pan.  When the ghee is hot, add cumin.  When cumin turns dark brown (10-15 seconds), add ground asafetida and immediately add cabbage.  Sprinkle turmeric over cabbage and sauté, turning and tossing rapidly, until cabbage is wilted (5 minutes).  Add ginger, tomato, and chilies and continue cooking for an additional 5 minutes.  Add salt and 1 cup of hot water.  Reduce heat to medium low and cook the cabbage, covered until it is tender and the water is absorbed (20 minutes).  Check and stir often while it is cooking to prevent burning.  Fold in cilantro, check for salt and serve.