This is the recipe I had at my friend's place many moons ago. I gave it this name "Punjabi Kobi". I tried to recreate the recipe by a dash of this and a smidgen of that. So I am not claiming its authenticity. The subzi has a distinct flavor of ajwain seeds. If you are not fond of that spicy flavor, skip it or use just cumin seeds.
1 small head of cabbage, chopped