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Heat oil in large pot or skillet over medium-high heat. Add mustard seeds to the pot and when they sputter, add urad dal and asafetida.
Add onions and curry leaves. Stir in a pinch of salt. Saute until the onions soften, about 2-3 minutes. Add the grated ginger and mix.
Add tomatoes, turmeric, cayenne, ground coriander and ground cumin. Stir to mix and saute for a minute.
Stir in the shredded cabbage and mix it. Continue to saute for 2-3 minutes until the cabbage is slightly tender. Add the rice and garam masala to the pot. Mix it in with the cabbage.
Add coconut milk and vegetable stock or water to the pot. Add salt to taste - the liquid should taste slightly saltier than what you'd like your cabbage rice to taste. Mix well and let the liquid come to a boil.
Turn heat to low and let the rice cook until it has absorbed much of the water. Stir the rice one last time, then place a tight lid on the pot, and let the rice cook, undisturbed, for 15 minutes. Wait 10 minutes before removing the lid.
Serve hot or warm.