Quarter the cabbage and slice as thinly as possible. Chop the peppers into small pieces.
Place oil in a kadai or a skillet and add cumin seeds and red chilis and turn on the heat to medium. Add turmeric followed by peanuts. Stir to toast the spices and peanuts, about 2 minutes. Add the cabbage, stir and continue cooking 5 minutes until the cabbage has reduced in volume.
Add peppers, green peas and salt and cook 5 more minutes. Serve warm or at room temperature.