In a very large skillet which you are able to cover, heat 3 tbs of neutral oil or ghee over medium-high heat.
When hot add :
1 tbs black mustard seed
Cover dish and allow black mustard seed to pop. When the seeds begin to settle, add:
8 oz onion, very thinly slice.
Reduce heat to medium and cook until softened, stirring occasionally.
1 lb 4 oz cabbage, thinly sliced
Salt to taste
Cook until wilted, stirring occasionally.
1 tbs sherry, white wine or shao xing wine
2-4 oz fresh chile, small dice
1 oz garlic, minced
1 tsp turmeric powder
Allow the alcohol to cook off, then reduce the heat to low and cover the pan.
Cook, covered, until the cabbage is tender and soft, usually 45 minutes or so.
Taste and adjust seasonings. Serve hot or keep warm, garnish with cilantro or parsely, chives or field garlic snips, fresh chiles or grated ginger.
An excellent side dish which highlights the tenderness of properly-cooked cabbage and the subtle flavors of black mustard seed and turmeric root. This dish can also be made with grated fresh turmeric, which can be added at the same point in cooking. Many people who claim not to like cabbage enjoy a tender cabbage dish like this, which brings out the natural sweetness in cabbage through slow cooking. The spices used are mild and complementary, rather than overwhelming. I would vary the level of chiles depending on what else I was serving this with–usual just a little chile for flavor, this dish is unassuming enough to be used as a side dish in a meal of almost any cuisine, vegetarian or not. More chiles can be added if the dish is to be served as accompaniment to a strong-flavored main course such as meat or oily fish.
Key : The key to this recipe is to cook the cabbage thoroughly until tender, for as long a time as it takes. This is a good dish to make a day ahead or earlier in your cooking, and will be just fine reheated or kept warm.