Nothing earth shattering about this combo, just making the dull cabbage a lil more interesting.
Cabbage small: washed, finely sliced
Capsicum: 1 medium, washed, finely diced
garlic: 2 cloves, finely diced or grated
Salt to taste; red chili powder and coriander powder: 1/4 tsp each
Sweet neem (curry patta) leaves: 4-5 (if fresh, finely chopped, if dry crush)
Mustard seeds: 1/4 tsp
Place a wok/kadhai on flame; sprinkle in mustard seeds, allow to roast till seeds crackle, add the curry patta, roast for 1/2 min. Add garlic, roast for another 1/2 min till garlic turns light brown. Add sliced cabbage and capsicum, add the dry masala (leaving salt aside), stir well, drizzle the oil, stirring well. Allow to cook on high flame for 1 min, then turn flame low, stir gently, allow to cook for 2 mins. Add salt, stir and allow to cook for another 2-3 mins on low heat. Turn off heat.
Serve with rotis/chawal (rice) as a side dish.