1. Cut the cabbage into thin strips, discarding the hard cores.
2. Grind coconut with green chilies and cumin to a coarse dry masala.
3. Heat oil in a kadai. Add mustard.
4. When it splutters, add curry leaves and cabbage.
5. Add turmeric and salt.
6. Cover and cook on low flame till cabbage is cooked. Add the masala.
7. Mix well and cook stirring now and then till the raw smell from masala is lost and all the liquid is absorbed.

Serves: 4-6