Shred cabbage coarsely.
Heat oil in a large saucepan and fry the onion and chilies until soft.
Add garlic and ginger and fry, stirring until golden.
Add turmeric and cabbage, fry and toss cabbage in the mixture.
Then cover and cook over low heat for 10-15 minutes or until cabbage is tender but not too soft.
Sprinkle with salt and mix well.
Add coconut and stir to mix thoroughly.
If there is any liquid in the bottom of the pan, lift cover off and stir over medium heat until all liquid is absorbed.
Serve as an accompaniment to rice and curries.