Quick to make then just bake in the oven alongside a gorgeous roast or baked fish. 
Finely shred half a head of cabbage and an onion. Season and pop in an ovenproof dish.
Slice sweet potatoes in a saucepan, add a couple of knobs of butter and season with salt, pepper and grated nutmeg. I added a cinnamon stick too.
Cover with half stock/half cream and simmer until the potatoes are softened.
Pour the potatoes and liquid over the cabbage then bake for 30 mins at 180 degrees. Left overs are fantastic mixed with other left over vegetables and heated through with some crispy bacon 🙂
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