Heat oil in a large skillet or sauté pan over medium heat until hot (oil will start to "spider web"). *While we are primarily oil-free, we do use oil in this recipe to toast and saute the seeds for more authentic flavor.
Add cumin, mustard, and fennel. Cook briefly until fragrant.
Add cabbage, currants, water, and turmeric. Cover, and cook until cabbage is tender, about 7-8 minutes.