The other day–by pure happenstance–I joyfully discovered that I had recreated a variation of this simple Jain dish, which I first enjoyed at the Ambiance Hotel in Pune, South India.
Place a heaping spoonful of ghee onto a skillet on low-medium heat. Add a pile of chopped and washed green cabbage. Add a dash of Bragg’s or salt, lots of turmeric, a bit of asafoetida and cumin, and let it all cook til cabbage is butter soaked and tender. Top off with fresh ground black pepper.