Cabbage Bhaji

Earlier this week, we'd gotten to the point where we really needed to go to the store. I wanted to make a healthy dinner, but I didn't have a lot in the way of fresh produce to choose from (believe it or not, even I get busy and forget to replenish from time to time). Anyhow, what I did have was a nice head of red cabbage. It was a cold and rainy evening, so I wanted to make something warm (rather than cabbage salad), so I looked through some cookbooks and found this awesome, old-school recipe for spiced cabbage. It's from Laurel's Kitchen , which in addition to being a terrific vegetarian cookbook, is also filled with handy charts for cooking beans and grains.
We ate the cabbage with salmon and steamed potatoes drizzled with yogurt that we seasoned with dill, garlic powder, and Herbamare.

Cabbage Bhaji 
from Laurel's Kitchen
4 cups shredded cabbage
1/2 an onion, chopped
2 Tbs oil
1 tsp black mustard seeds
1 tsp salt
1 tsp turmeric powder
2-4 Tbs water
1/3 cup unsweetened dried coconut (optional)

Heat oil in a large pan with a lid. Add mustard seeds to hot oil and cover. Allow to brown but not to burn. Stir in turmeric, salt, and onion and saute for a few minutes until onion is almost soft. Add cabbage and 2Tbs of water. Turn down the heat, cover, and cook for a few minutes until cabbage is soft, adding more water if needed. Stir in coconut (if desired) a few minutes before the cabbage is done. Serve warm.