Wash and slice the potatoes into relatively thin slices. Remove the core from the cabbage and cut into pieces about 1 inch x 1 inch.
Melt butter in large skillet over medium heat. Add diced onion and potatoes. Cook until the onions are translucent and potatoes are mostly cooked through.
Throw in the cabbage, stock and spices. Cover and cook for about 15 minutes.
Remove the cover and cook until liquid is basically gone
Remove from heat and stir in Parmesan cheese.
Notes
If you don't have Cavender's seasoning, you can replace it with 3/4 teaspoon salt, 1/2 teaspoon ground black pepper, and dash or two of onion powder and oregano.