Rinse and drain the chopped cabbage. Set it aside.
Heat the oil in a medium sized wok or kadhai over medium heat and add mustard seeds to it. When they start spluttering, add kadipatta and green chilies to it. Let it fry for around 20 seconds and then add onions.
Fry them till they have softened (approximately 5-6 minutes). Add chopped cabbage, turmeric powder, and salt. Mix well. Cover the wok with a lid. Let it cook on medium-low heat for 15 minutes.
Add the grated coconut to the cooked cabbage and mix well. Cover the wok with a lid. Let the cabbage simmer in the wok for another 5 minutes before taking it off heat.