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!