Great served with basmati rice, or with a pork tenderloin.

• 1 head cabbage, chopped (sliced thin on a mandoline is nice)
• 2 T olive oil or ghee or a blend
• 1 tsp mustard seeds
• 1/2 cup water or broth
• 1/2 tsp cayenne pepper
• 3T shredded unsweetened coconut
• 1/2 tsp ground turmeric
• 2 tsp cumin
• Sea salt to taste
• juice of 1 lemon (optional)

Heat the oil in a large skillet. Add the mustard seeds, heat and cover while seeds pop. Add cabbage and stir-fry until well-coated. Add water or broth, cover and simmer 15-20 mins. Mix in turmeric, cayenne, cumin, coconut and salt. Cover and simmer 10 mins more. Stir in lemon juice just before serving.