1. Remove the tough outer cabbage leaves.
2. Quarter the cabbage, cut out the core, and slice into ribbons about 1/2 inch wide.
3. Melt the butter in a large skillet over medium-high heat.
4. Add the asafoetida and cook for about 10 seconds.
5. Add the cabbage, salt, pepper, and water.
6. Toss well, cover, and cook about 4 minutes.
7. Remove the lid and continue cooking another 3-5 minutes, tossing occasionally, until tender but still slightly crisp.
8. Stir together the mustard and vinegar, then toss them through the cabbage just before serving.
9. Taste for salt and pepper.

Optional Scottish-ish addition

1. Add 1/2 tsp caraway seed with the cabbage(Not essential, but very good with the beef and root vegetables).