1 sm. head cabbage (1 lb.), sliced 1/8 inch thick
1 tbsp. unsalted butter
2 tsp. mustard seed
2 med. size yellow onions, thinly sliced
2 tsp. curry powder
1/4 c. water

Heat 12 inch heavy skillet over moderate heat; melt butter. Add mustard seeds; cover until seeds sputter and pop (about 30 seconds). Add onion; cook until soft. Stir in curry powder; cook 1 minute longer. Add cabbage and water. Cover; cook, stirring occasionally, about 15 minutes or until tender.