• 1 head of cabbage
  • 2 tbs oil
  • some chile peppers
  • 1 tbsp mustard seeds
  • pinch hing
  • pinch tumeric
  • salt to taste

    Cut head of cabbage into quarters, remove stalk. Chop lengthwise into small pieces. Note: chopping cabbage can be a highly effective stress reliever.
    Coat bottom of pot with oil/butter. Turn heat to high setting. Add desired quantity of chile peppers (up to 5 per head of cabbage), cut in half lengthwise. Add 1 tbsp mustard seeds. Cook until all seeds have popped. Add pinch hing/asafoetida. Continue cooking until chiles are "barely braised."
    Toss in cabbage, stir well. Add sprinkle of turmeric. Stir again, making sure the yellow effects of the turmeric are evenly distributed. Add salt to taste (couple of pinches). Stir. Turn off heat; let cool somewhat before eating.