In a 12-inch nonstick skillet over medium-high, heat the ghee until shimmering. Add the onion, chilies, ginger and cumin; cook, stirring occasionally, until the onion softens and begins to brown, 4 to 5 minutes. Add the coriander and turmeric, then cook, stirring, until fragrant, 30 to 60 seconds. Stir in the cabbage, sugar and ½ teaspoon each salt and pepper. Cover and cook, stirring occasionally and adjusting the heat if the onion browns too quickly, just until the cabbage is tender-crisp, 5 to 6 minutes.