This simple recipe from New Hampshire farmer Tracie Smith is so tasty and warming that it's become a favorite in our own kitchens. Serve with whole-wheat tortillas fried in a pan with a little olive oil—a quick alternative to Indian chapati bread.
In a large (12- to 14-inch) frying pan over medium heat, melt butter (or heat oil).
Add cashews, ginger, and cumin and cook, stirring often, until cashews and ginger are golden and fragrant, about 2 minutes.
Add cabbage and turmeric and cook, stirring often, until tender, about 10 minutes.
Season with salt and pepper.