Place a large pot of water over high heat for the potatoes and pasta. When the water comes up to a boil, add some salt and drop in the potatoes and pasta. Cook until the pasta is al dente according to the package directions (the potatoes should be done at the same time). Drain both well and reserve them in the pot you cooked them in.
Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the cabbage, onion, garlic, stock and nutmeg to the pan, season with salt and pepper, and simmer until the veggies are tender, about 5 minutes.