1 medium-sized head green or purple cabbage, sliced thinly.
1/2T mustard seeds
1/4c diced onion
1 sprig curry leaves
1c shredded coconut (unsweetened)
If cabbage was sliced by a food processor, drain.
Add oil and mustard seeds to a large diameter pan on medium-high heat.
Once the first mustard seeds begin to pop, add onion, curry leaves, and 1/2t salt.
Once the onion begins to soften, add the cabbage and stir to incorporate oil. Cover the pan.
Let cook 20-25 minutes, stirring occasionally to prevent cabbage at the bottom of the pan from browning.
Continue to cook the cabbage until it is at least softened. Some people prefer different levels of doneness here. Feel free to continue to cook until the cabbage has reduced to a third of its original size (20 additional minutes on medium heat). It can be anywhere from sauerkraut consistency to almost mush.
Once the cabbage is cooked to the desired doneness level, add coconut, turmeric, and 1/2t of salt and pepper. Stir to combine and leave the cover off the pan.
Cook an additional 5 minutes on medium heat, allowing the water in the pan to evaporate. Turn off the burner and let sit, further allowing any water to evaporate.