Cabbage Nu Shaak

From Amrikan 125 Recipes from the Indian American Diaspora  by Khushbu Shah 

This literally took 5 minutes to prepare and is good combined with lots of other foods.  I had it with veggies and roasted chickpeas.  It's great on salads or sandwiches.  I used one small head of cabbage and a more generous amount of the spices than called for.  I did end up using the full teaspoon of salt.  At the time, I didn't have Kashmiri red chili powder, but the Aleppo powder I had from Shafa spice was a good substitute, as well as some crushed red chili pepper and sweet paprika.  I added broth to soften the cabbage, and would do that again.

INGREDIENTS:

1.5 Tbsp neutral oil

small head green cabbage shredded

1 tsp salt

1 tsp ground turmeric

1/4 tsp Kashmiri red chili powder

(and I added ~1/4 cup broth)

DIRECTIONS:

Heat the oil over high heat.  Add the cabbage, salt, turmeric and mix well.  Sauce for about 5 minutes, stirring constantly, and adding broth if needed to help soften the cabbage.  Stir in the chili powder and cook for another minute.  DONE!