Peel some new firmish spuds - cut in half or quarters - and boil until just done but not at all squishy. Same with carrots (good if roughly similar size chunks to pots).
Put some olive oil and a good knob of butter in a deep frying pan (one with lid or can improvise later with saucepan lid).
Fry some good quality de-rinded bacon lardons in the pan with lid off. (I know bacon produces fat but you still need a fair amount of oil and butter in pan to produce the "dressing" for the dish)
(I sometimes use a bacon knuckle for this - one of those you can buy in a vacuum pack - just heat it, remove rind and then shred the meat. If you use the knuckle meat you then just keep it warm in pan, you don't have to fry it.)
When fat and bacon very hot (there should be a reasonable amount of fat in pan) splash in a bit of cider or white wine vinegar (not too much - just to lend a bit of bite). Or add a tablespoon or so of white wine. They should go "whoosh" with the steam when you put them in and they will deglaze the pan a bit. Cook at high heat for 3 mins or so to "cook off" the alcohol and/or vinegar.
Turn heat down a bit. Into this hot "dressing" tip pots and carrots. Turn them over in it. Season (not too much salt because of bacon, but plenty of black pepper).
Quickly check liquid levels in pan. At no point should it burn dry. If in doubt, add a tablespoon or so of hot water from kettle.
On top of this 'rest' a good amount of finely shredded cabbage - I use about half a cabbage at a time - inner bits of cabbage best - not outer thick leaves. Then grate a little nutmeg on top and quickly put on lid. Turn heat down again slightly and cook cabbage (usually only takes 3 mins ). It kind of steams when it is balanced on top of other veg. You can turn the cabbage over half way if you want. Do not over do cabbage - it should have a slight crunch to it.
When cabbage cooked, have everyone ready at table. Turn frying pan upside down in to large serving bowl (so cabbage goes on bottom, carrots and pots next, with bacon lardons and dressing on top.) Poor in to big serving dish, sprinkle with parsley and there you have it!
All of the above seems long-winded and a big faddle. It isn't really. (It's just my explanation!! 
) As soon as you get used to cooking this tasty winter dish, it doesn't take that long at all and you don't have to look at the recipe!