Curried Cabbage Slaw

This is from Mom's cookbook, I think this recipe was originally from the Oregonian. Unless you are a ginger-fanatic, I would cut it down to 1 tsp, or leave it out completely. It overpowered the delicious fried cabbage and onion flavor. Cabbage is my new favorite vegetable. It's very high in vitamin K and C, and folate, and it's dirt cheap.

1 tbs. veg oil
1 lb. green cabbage, sliced (or a big bag of cole slaw)
1 medium yellow onion, sliced (I always added extra)
1 tbs freshly grated ginger
1 tsp. curry powder
1 tsp. ground cumin
1 tsp. ground coriander
1 tbs. brown mustard seeds
salt and pepper to taste

In a large heavy skillet, heat the oil over medium high heat. Add the cabbage and onions and saute until translucent, 8 - 10 min. Stir in the ginger, curry powder, cumin, coriander and mustard seeds until well-combined. Remove from heat and let cool. Season to taste with salt and pepper. Serve at room temperature. Store in a an airtight container in the refrigerator for up to one week. Makes 3 cups.