My favorite cabbage dish since 2004. Goes well with chicken, potatoes, even Indian food.
2 T olive oil
½ t mustard seeds
8 cups shredded or thinly sliced cabbage
1 carrot, grated
1/2 t turmeric
generous pinch of chili powder
3 T shredded sweetened coconut
salt and pepper to taste
Heat the oil in a wok. Add the mustard seeds, lower the heat and cover while the seeds are popping. When it stops, add the cabbage & grated carrot. Stir well to coat with oil, cover and simmer 20 minutes. Add the turmeric, chili powder, coconut, salt & pepper and mix well. Cover and simmer for 10 minutes more. Serve warm.
Adapted from Vegetarian Times page 256.