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.