In place of cabbage, you can use 6 cups or so chopped root vegetables, or combine cabbage and roots. If you go the chopped roots route, you’ll need to add some water or broth to the skillet to properly cook the vegetables. In place of the turmeric and chili powder, (or along with), you could add a teaspoon of curry powder.

2 T vegetable oil
1/2 t mustard seeds or 1/2 t mustard powder
8 c shredded cabbage
1/2 t ground turmeric
1/4 t chili powder, optional
3 – 4 T shredded unsweetened coconut
salt, to taste

1. Heat the oil in a large skillet. Add the mustard seeds, if using. Lower the heat and cover the skillet untilĀ  the seeds start to pop, a couple of minutes. Remove the skillet from the heat and wait until the popping has stopped. Add theĀ  cabbage. Stir well to coat. Return skillet to heat. Cover and cook over low heat for 20 minutes. If using mustard powder, heat the oil and add the cabbage along with the mustard powder. Stir to combine and coat with the hot oil. Cover and cook over low heat for 20 minutes. Stir the cabbage and/or roots every now and then. If the vegetable(s) look like they’re starting to burn turn down the heat and/or add some liquid.

2. Add the turmeric, chili powder, if using, coconut, and salt. Mix well. Cover and cook another 10 minutes, or until the cabbage is done to your liking. Serve warm.