• 2 Tbs. Vegetable oil
• 1 small onion, finely chopped
• ¼ tsp. turmeric
• 3 c. cabbage, shredded
• ¼ c. fresh coconut, shredded
• ¼ tsp. mustard seed
• ½ tsp. cumin
• ½ tsp. salt
• ½ cup water
• pinch of chili powder

Fry onion and mustard seeds in the oil until seeds crackle.  Add cumin and turmeric and mix well.  Add salt and cabbage.  Sprinkle on water and cook until cabbage is tender, stirring frequently.  Add coconut and chili powder before serving.  May be served hot or cold.