Heat the ghee over med-high heat in a large heavy-bottomed (pref. non-stick) pan. When the ghee is hot, add cumin. When cumin turns dark brown, add asafoetida (if using it), and immediately add the shredded cabbage. Sprinkle turmeric over the cabbage and saute, turning and tossing rapidly until cabbage is wilted.
Get the Recipe from Randy's Vegetarian Cookbook