Step 1

In a large skillet over medium-high heat, toast the cumin, stirring or shaking the pan frequently, until the seeds are fragrant and a shade darker, 1 to 2 minutes. Transfer to a cutting board, then use the broad side of a chef’s knife to crush the seeds slightly.

Step 2

In the same skillet over medium-high heat, heat the oil until shimmering. Add the cabbage and salt and cook, stirring frequently, until the cabbage is just wilted but still has a definite crunch, 4 to 5 minutes. Remove from the heat, stir in the cumin seed, lemon juice and the yogurt, and toss to combine. Serve warm or at room temperature.