Maybe it wasn't the most creative, but I managed to make a satisfying meal without having to go grocery shopping for a single ingredient. So here is my asian attempt at making cabbage and potatoes. (By asian attempt I am referring of course to the flavors, not myself.) I find that carrots lend themselves to the sweetness of the asian flavors and the pepper flakes give it an unexpected heat. As a bonus, it uses up local ingredients that are in season right now.
Handful Yukon gold or fingerling potatoes
1/2 head of savoy cabbage
1 white onion
Red Pepper flakes
Start by slicing the potatoes into fairly thin rounds and sauteeing in some vegetable oil over medium heat. Add a splash of sesame oil and plenty of salt and pepper. Let brown for maybe a couple of minutes. They don't have to be cooked all the way through yet.
Add the carrots, sliced into bite size chunks and the onion. Stir to combine everything with the oil and let it sweat out for about a minute.
Add some water, not enough to cover the carrots and potatoes but enough to cover the bottom of the pan. You want it to evaporate and steam the carrots and potatoes in the process. Along with the water add a few splashes of tamari, some red pepper flakes, and grate in some garlic and ginger.
Now add the shredded cabbage. It may be a lot and be overflowing from your pan but stir until it starts to cook down. Keep stirring, adding liquid if needed, until everything is cooked to your liking.