2-3 tablespoons butter or oil
1 medium onion, thinly sliced
2 tablespoons ginger root, minced
2 garlic cloves, minced
1/2 to 1 small head green cabbage, or 1/4 to 1/2 medium head, very thinly sliced or shredded (about 3-4 cups)
1/2 teaspoon cumin seeds, crushed
salt to taste
1+ cup water

In large skillet heat oil over medium heat.  Add onion and saute, stirring until softened, about 5 minutes.  Stir in ginger and garlic and cook 30 seconds stirring constantly.  Add cabbage, cumin seeds, and salt.  Increase heat to medium-high and stir frequently to prevent sticking for about 5 minutes or until cabbage begins to wilt.  Add water and cook,  stirring as needed until cabbage is very tender and water has evaporated.  This should probably take about 10 minutes, but add more water if necessary.