Heat the ghee in your kadai or saucepan on the stove.
Add in the cumin and mustard seeds.
Once the mustard seeds start to pop you add in the curry leaves and pinch of hing.
Once the curry leaves have crisped up add in the cabbage and give it all a good mix.
Season with the tumeric and salt and cover with a lid and cook for 7-8 minute or till the cabbage is cooked to your liking. Some people like their cabbage soft and some want it to still have a bit of bite.
Finish with fresh coriander, give it another good mix and serve.