Using a food processor, combine the shallots, garlic, ginger, chilli, cumin and turmeric until a paste forms. In a large saucepan, heat a drizzle of oil
then add the mustard seeds and the paste. Cook over a medium heat for 3 minutes. Slice the baby cabbages into segments then add to the pan.
Add a little water then braise the cabbage until cooked. Add more water if necessary.

Serve warm, topped with the peanuts.